Step 1 – Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Cook the tri-color rotini until just al dente — usually 8–9 minutes. Drain and rinse immediately under cold running water until completely cool.
Step 2 – Whisk the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper until completely smooth.
Step 3 – Prep the Chicken and Vegetables: Shred about 3 cups from half a rotisserie chicken. Dice the celery, red onion, and bell pepper; halve the cherry tomatoes.
Step 4 – Combine Everything: Add the cooled rotini, shredded chicken, celery, red onion, cherry tomatoes, bell pepper, cheddar, and parsley to the bowl with the dressing. Fold gently until every piece is coated.
Step 5 – Chill Before Serving: Cover and refrigerate at least 1 hour (2 hours is even better) so flavors meld.
Step 6 – Finish and Serve: Stir, taste and adjust salt and pepper. If dry after chilling, stir in a tablespoon or two of mayonnaise. Serve cold with extra parsley.
