This Copycat Hug-Hes Chicken Pasta Salad is a vibrant, flavor-packed dish that’s as easy to make as it is delicious. In just 15 minutes, you’ll have a creamy, crunchy, and satisfying salad bursting with textures—tender pasta, juicy chicken, and crisp veggies. The tangy-sweet dressing ties it all together, making every bite a delightful balance of savory and refreshing flavors.
Perfect for busy days or potlucks, this salad is a crowd-pleaser that doesn’t skimp on nutrition. With 13g of protein and a rainbow of fresh ingredients, it’s a hearty yet light option that feels indulgent without the guilt. Serve it chilled for a cool, creamy bite that’s sure to become a fast favorite.
Ingredients for Copycat Hug-Hes Chicken Pasta Salad
- 2-3 boneless skinless chicken breasts (cooked and shredded; rotisserie chicken works great as a shortcut!)
- 2½ cups bowtie pasta (cooked al dente; substitute with any short pasta if needed)
- 2½ cups tri-color rotini pasta (cooked al dente; substitute with any short pasta if needed)
- 1 cup broccoli (chopped into small florets; blanched for a softer texture if preferred)
- ⅔ cup carrots (chopped into small pieces; shredded carrots work too)
- 1 (16 ounce) can kidney beans (rinsed and drained; substitute with chickpeas or black beans for variety)
For the Dressing:
- 1 cup sugar (adjust to taste; honey or maple syrup can be used as a natural sweetener)
- 1 cup red wine vinegar (apple cider vinegar works as a substitute)
- 1½ cups olive oil (extra virgin preferred; substitute with avocado oil)
- 1 Tablespoon salt (adjust to taste)
- 1 Tablespoon pepper (freshly ground for best flavor)
- 2 teaspoons Tabasco sauce (adjust for spice level; substitute with hot sauce of choice)
Step-by-Step Instructions
- Prepare the base: In a large mixing bowl, combine the shredded chicken, cooked bowtie pasta, tri-color rotini pasta, chopped broccoli, carrots, and kidney beans. Toss gently until evenly mixed.
- Make the dressing: In a separate small bowl, whisk together the sugar, red wine vinegar, olive oil, salt, pepper, and Tabasco sauce until the sugar is fully dissolved and the mixture is well combined.
- Combine and toss: Pour the dressing over the pasta mixture. Use a large spoon or spatula to toss everything together, ensuring the dressing coats all the ingredients evenly.
- Chill: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and the dressing to soak into the pasta and vegetables.
- Serve: Remove from the fridge, give it a quick stir, and serve cold. Enjoy as a refreshing main dish or side salad!
Perfect Pairings: Serving Suggestions
This Copycat Hug-Hes Chicken Pasta Salad is a versatile dish that shines as a main course or a hearty side. For a light meal, serve it with a side of garlic bread or a fresh green salad. If you’re hosting a summer barbecue, pair it with grilled corn on the cob or skewers for a crowd-pleasing spread. It’s also great for picnics—just pack it in a sealed container and enjoy it cold!
Make It Your Own: Recipe Variations
Customize this pasta salad to suit your taste! Swap the chicken for grilled shrimp or cubed tofu for a protein twist. Not a fan of kidney beans? Try chickpeas or black beans instead. For a creamier texture, mix in a dollop of mayonnaise or Greek yogurt with the dressing. You can also add extra veggies like bell peppers or cherry tomatoes for a pop of color and crunch.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-cooked rotisserie chicken instead of cooking and shredding your own. To speed up prep, buy pre-chopped broccoli and carrots from the store. You can also cook the pasta ahead of time and store it in the fridge—just toss it with a little olive oil to prevent sticking. The dressing can be made a day in advance and stored in a jar for quick assembly.
Storage and Reheating Tips
This pasta salad keeps well in the fridge for up to 3 days when stored in an airtight container. If the salad seems dry after chilling, drizzle a little extra olive oil or a splash of red wine vinegar to revive it. Avoid freezing, as the texture of the pasta and vegetables may change. Serve it straight from the fridge for the best flavor and texture.
Common Questions Answered
Can I use a different type of pasta? Absolutely! Any short pasta like penne, fusilli, or farfalle works well. Just ensure it’s cooked al dente to hold up in the salad. Is the dressing too sweet? Adjust the sugar to your liking—start with ½ cup and add more if needed. For a tangier kick, increase the red wine vinegar or add a squeeze of lemon juice. Can I make it spicier? Add an extra teaspoon of Tabasco sauce or a pinch of red pepper flakes for more heat.
Copycat Hug-Hes Chicken Pasta Salad
Ingredients
- 2-3 boneless skinless chicken breasts, (cooked and shredded)
- 2½ cups bowtie pasta, (cooked)
- 2½ cups tri-color rotini pasta, (cooked)
- 1 cup broccoli, (chopped)
- ⅔ cups carrots, (chopped)
- 1 16 ounce can kidney beans, (rinsed and drained)
Dressing:
- 1 cup sugar
- 1 cup red wine vinegar
- 1½ cups olive oil
- 1 Tablespoon salt
- 1 Tablespoon pepper
- 2 teaspoons tabasco sauce
Instructions
- In a large bowl, combine your chicken, pasta, broccoli, carrots, and kidney beans. Mix until fully combined.
- In a smaller bowl, whisk together your sugar, red wine vinegar, oil, salt, pepper, and tabasco sauce.
- Pour the dressing mixture over the pasta mixture, and toss.
- Store in fridge for 30 minutes (We prefer to have the dressing sink into the pasta and vegetables, so they taste less like vegetables, and more like the dressing).
- Serve cold.