Creamy Chicken Pasta Salad 🥗🍝

Ingredients
For the Salad:
12 oz (340 g) rotini pasta
2 cups cooked chicken, diced
1 cup sweet corn, drained
1 cup green peas
1 cup carrots, diced
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup red onion, finely diced
½ cup green bell pepper, diced
For the Creamy Dressing:
¾ cup mayonnaise
½ cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried parsley
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Add the rotini and cook according to the package directions until tender. Drain and rinse briefly with cold water. Let it cool completely.
Prepare the vegetables:
Dice the cucumber, carrots, red onion, and bell pepper. Halve the cherry tomatoes and drain the corn and peas.
Make the dressing:
In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, black pepper, garlic powder, and dried parsley until smooth and creamy.
Combine everything:
Add the cooled pasta, diced chicken, corn, peas, carrots, cucumber, cherry tomatoes, red onion, and bell pepper to a large bowl.
Add the dressing:
Pour the creamy dressing over the salad. Gently toss everything together until the pasta and vegetables are evenly coated.
Chill:
Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to come together.
Serve:
Give the salad a gentle toss before serving. Garnish with a little fresh parsley if desired.