Delicious and Versatile Chicken Pasta Salad: Recipes and Tips

Introduction: Why I Can’t Stop Making This Chicken Pasta Salad

Last summer, I showed up to a family barbecue empty-handed except for a big bowl of chicken pasta salad I’d thrown together that morning. I honestly didn’t think much of it at the time. But by the end of the afternoon, three different people had asked me for the recipe, and my cousin’s husband scraped the bowl clean when he thought no one was looking. That’s when I realized this simple dish had some serious power.

Welcome to my kitchen! Today, I’m excited to share everything I know about making the perfect chicken pasta salad. This isn’t just another recipe post. I’m going to walk you through exactly what makes this dish work, how to avoid the mistakes that turn it into a mushy mess, and why it’s become my go-to solution for busy weeknights and summer gatherings alike.

Whether you need a quick dinner after a long day at work or want something refreshing for your next picnic, this versatile dish has you covered. I’ve made versions of this salad dozens of times now, and each time I learn something new about what works and what doesn’t. The best part? You probably already have most of the ingredients sitting in your pantry and fridge right now.

What to Put in a Chicken Pasta Salad?

Let me start with a truth that took me way too long to figure out: the magic of a great cold chicken pasta salad recipe with mayo isn’t about fancy ingredients. It’s about choosing the right basic elements and treating them properly. I’ve tested everything from exotic add-ins to simple classics, and I keep coming back to a core formula that just works.

The foundation starts with pasta, obviously. But not just any pasta will do the job well. I learned this the hard way when I used angel hair once and ended up with a tangled, clumpy disaster. You want pasta shapes with nooks and crannies that catch the dressing. Here are my top picks:

• Rotini (spiral pasta) – my personal favorite because every twist holds flavor
• Farfalle (bow ties) – pretty and practical
• Penne – classic choice that never disappoints
• Fusilli – similar to rotini but with tighter spirals
• Shell pasta – great little pockets for dressing

Now let’s talk about the star of the show: chicken. You have several options here, and I’ve used them all depending on my mood and schedule. Rotisserie chicken from the grocery store saves tons of time and adds amazing flavor. I grab one on my way home, let it cool, and shred it while watching TV. Easy.

If you’re making grilled chicken pasta salad, you’ll want to season your chicken breasts well before grilling. I use salt, pepper, garlic powder, and a bit of paprika. Grill until the internal temperature hits 165 degrees, then let it rest for five minutes before cutting. This keeps the meat juicy instead of dry and stringy.

For those who prefer a warm chicken pasta salad, you can toss everything together while the pasta and chicken are still warm. The heat helps the flavors blend together faster. Just know that you’ll need to add more dressing later because warm pasta soaks it up like a sponge.

The dressing is where people usually split into camps. Traditional versions use mayo, which creates that creamy, rich coating we all know and love. When I make a chicken pasta salad with mayo, I don’t just dump it straight from the jar. I mix it with a splash of lemon juice, a tiny bit of Dijon mustard, and some Italian seasoning. This transforms basic mayo into something that actually tastes bright and interesting.

Some people prefer chicken pasta salad with ranch dressing instead. My neighbor swears by this version, and I have to admit it’s pretty good. Ranch adds herbs and a tangy kick that works really well with vegetables. You can use store-bought ranch or make your own with buttermilk, mayo, and a ranch seasoning packet.

For a Greek chicken pasta salad, I skip the mayo completely and use a lemon-oregano vinaigrette instead. Add feta cheese, cucumber, tomatoes, olives, and red onion. It’s lighter and works great when the weather gets hot and heavy mayo-based dressings feel too rich.

The vegetables you add make a huge difference in texture and nutrition. I always include at least three different types for variety. Here’s what I rotate through:

• Cherry tomatoes (halved) – add sweetness and color
• Cucumber (diced) – gives a fresh, crunchy element
• Bell peppers (any color) – I love the slight sweetness
• Red onion (finely diced) – a little goes a long way
• Celery (chopped) – classic crunch that works every time
• Frozen peas (thawed) – my mom’s secret ingredient
• Carrots (shredded or diced small) – adds vitamins and color

If you’re looking for a cold chicken pasta salad healthy option, load up on vegetables and use less dressing. You can also substitute Greek yogurt for half the mayo. I do this often and honestly can’t taste much difference, but I feel better about eating a second helping.

Don’t forget the extras that add personality to your salad. Shredded cheese (cheddar or mozzarella) melts slightly into warm pasta and adds richness. Bacon bits provide a salty, smoky punch. Fresh herbs like basil, parsley, or dill make everything taste brighter and more vibrant. Sunflower seeds or sliced almonds add unexpected crunch.

When I’m following something like a chicken pasta salad slimming world plan, I measure my pasta carefully and bulk up the salad with extra vegetables and lean chicken breast. The dish still feels satisfying because of all the different textures and flavors, even with less pasta and lighter dressing.

I’ve seen versions inspired by chicken pasta salad Jamie Oliver style recipes that include unexpected ingredients like sun-dried tomatoes, pine nuts, or arugula. These upscale additions work great when you’re serving guests and want to impress. But for everyday meals, simple is usually better.

The ratio matters more than you might think. For every pound of cooked pasta, I use about 2 cups of diced chicken, 2 to 3 cups of mixed vegetables, and roughly 1 cup of dressing. You can adjust based on your preferences, but this gives you a good starting point. Too much pasta and it tastes bland. Too much dressing and it gets soggy.

Season generously with salt and pepper. Pasta needs more salt than you think, especially when served cold. The chill dulls flavors, so what tastes perfectly seasoned when warm might taste flat after refrigeration. I always taste my salad cold before serving and adjust the seasoning at that point.

Some of the best chicken pasta salad recipes ever include one surprising ingredient that ties everything together. For me, that’s often a tablespoon of pickle juice in the dressing. It sounds weird, but it adds a tangy brightness that makes people ask what my secret is. I just smile and change the subject.

Creative Chicken Pasta Salad Variations That’ll Change Your Lunch Game

Once you nail down the basics, that’s when the real fun starts. I’ve spent years experimenting with different versions of this dish, and honestly, I don’t think I’ve made the same chicken pasta salad twice in a row. Each variation brings something different to the table, literally.

My Greek chicken pasta salad version happened by accident one afternoon when I realized I’d forgotten to buy mayo. I stared into my fridge feeling defeated until I spotted some feta cheese and kalamata olives hiding in the back. Twenty minutes later, I had something completely different and arguably better than what I’d originally planned. The dressing is stupidly simple: olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper whisked together. That’s it. Pour it over warm pasta so it soaks in properly, then add your grilled chicken, chopped cucumbers, halved cherry tomatoes, thinly sliced red onion, and crumbled feta. The olives go in last because I’m weird about their placement. This version tastes like summer vacation on a Greek island, even though I’ve never actually been to Greece.

The beauty of the Greek version is how light it feels compared to mayo-based salads. When it’s ninety degrees outside and humid enough to swim through the air, heavy dressing just doesn’t appeal to me. This one keeps well for days in the fridge too, and the flavors actually get better as they mingle. If you enjoy Mediterranean flavors, you might also love my Mediterranean quinoa salad, which uses similar ingredients but swaps pasta for protein-packed quinoa.

Here’s the thing about warm chicken pasta salad that most people don’t realize: it’s basically a completely different dish than the cold version. I make this on chilly autumn evenings when I want comfort food that still feels somewhat healthy. The process changes slightly. You toss everything together while the pasta is still steaming hot, which means the cheese melts into gooey pockets and the dressing becomes almost sauce-like. I use less dressing initially because hot pasta absorbs it quickly, then add more after it cools down a bit. My favorite warm version includes sautéed mushrooms, spinach wilted right into the hot pasta, sun-dried tomatoes, and parmesan cheese. Sometimes I throw in a handful of pine nuts for that fancy restaurant vibe.

When I’m making grilled chicken pasta salad, I actually marinate the chicken first in Italian dressing for at least an hour. This step makes such a difference that I feel silly about all those years I skipped it. The marinade keeps the chicken incredibly moist and adds flavor all the way through, not just on the surface. After grilling, I let it rest properly before slicing it into strips rather than cubes. Something about those strips just looks more appealing in the finished salad. I learned this trick from a cooking show, though I can’t remember which one now.

By the way, if you’re looking for inspiration from professional chefs, chicken pasta salad Jamie Oliver style recipes often include unexpected ingredients that elevate the whole dish. I’ve seen his versions with roasted red peppers, fresh basil leaves, toasted pine nuts, and even a splash of balsamic vinegar in the dressing. These aren’t necessary, but when you’re trying to impress your in-laws or bring something to a potluck where everyone’s secretly competing, these touches make a difference.

For a ranch lover’s dream, try the chicken pasta salad with ranch dressing variation loaded with bacon, cheddar cheese, diced tomatoes, and green onions. My brother-in-law calls this “ranch pasta crack” because he genuinely cannot stop eating it. I use half homemade ranch and half mayo to keep it from being too runny. The bacon needs to be crispy and crumbled, not those weird fake bacon bits from a jar. Real bacon or nothing, in my opinion.

Another favorite that doesn’t get enough attention is the buffalo chicken version. Toss your cooked chicken in buffalo sauce before adding it to the pasta, then use a dressing made from ranch mixed with a little extra buffalo sauce. Add celery for crunch and blue cheese crumbles if you’re into that flavor. It tastes like buffalo wings but in salad form, which somehow feels healthier even though it’s probably not. If you enjoy bold flavors wrapped up in convenient formats, you might also appreciate this grilled chicken Caesar wrap that delivers similar satisfaction.

Making Cold Chicken Pasta Salad Healthy Without Sacrificing Flavor

Let me be real with you: I used to think healthy versions of my favorite foods would automatically taste like cardboard. Turns out I was just doing it wrong. Making a cold chicken pasta salad healthy doesn’t mean removing everything delicious and suffering through bland meals.

The easiest swap is replacing regular mayo with Greek yogurt. I know, I know, everyone says this. But here’s what nobody tells you: don’t replace ALL the mayo. Use half Greek yogurt and half mayo. This gives you the health benefits and protein boost from the yogurt while keeping enough mayo for that creamy texture and familiar taste. I add a squeeze of lemon juice and a tiny bit of honey to balance the tanginess of the yogurt. My kids literally cannot tell the difference, and they’re picky about everything.

Portion control on the pasta itself makes a huge impact. Instead of eyeballing it and ending up with way too much, I actually measure now. Eight ounces of dry pasta feeds four people easily when you bulk up the salad with extra vegetables and protein. I started doing this when I was following a chicken pasta salad slimming world approach, and honestly, I don’t miss the extra pasta at all. More vegetables mean more fiber, more nutrients, and more interesting textures anyway.

Funny enough, loading up on vegetables actually makes the salad more satisfying, not less. I dice everything small so you get a bit of everything in each forkful. Broccoli florets blanched for just two minutes add wonderful crunch and vitamins. Shredded carrots provide sweetness without sugar. Snap peas sliced diagonally give you that fresh garden taste. The more colorful your salad looks, the more nutrients it probably has, which is a nice bonus.

For the chicken component, I stick with skinless breast meat and either grill it or poach it in chicken broth with herbs. Poaching sounds fancy but it’s actually easier than grilling because you can’t overcook it as easily. Just simmer the chicken in seasoned broth for about fifteen minutes until it’s cooked through, then shred or dice it. The meat stays incredibly moist this way. Similar to how I prepare chicken for my turkey avocado sandwich, keeping the protein lean but flavorful is key.

Cheese is where I’ve learned to be strategic rather than stingy. Instead of mixing a full cup of shredded cheddar throughout the entire salad, I use a sharp cheese like aged parmesan or extra sharp white cheddar. You need way less because the flavor is so concentrated. A quarter cup of really good cheese beats a full cup of bland cheese every single time. Freshly grated makes an even bigger difference than pre-shredded.

The dressing amount matters more than I thought. I used to drown everything in dressing, which added unnecessary calories and made the pasta soggy. Now I dress it lightly, taste it, and add more if needed. Starting with about half a cup of dressing for a pound of pasta, then adding more tablespoon by tablespoon, gives you way more control. You can always add more, but you can’t take it back out.

Whole wheat pasta is an option I go back and forth on. It definitely has more fiber and nutrients than regular pasta, but the texture can be a bit gritty if you overcook it even slightly. When I do use it, I cook it one minute less than the package directions and rinse it really well with cold water. The nutty flavor actually works nicely with robust ingredients like sun-dried tomatoes and kalamata olives.

Adding ingredients that pack big flavor without many calories is my secret weapon. Fresh herbs like basil, cilantro, or dill make everything taste brighter and more expensive. Lemon zest adds zing without any fat or sugar. A tiny bit of Dijon mustard in the dressing creates depth and helps emulsify everything together. Red pepper flakes give heat if that’s your thing. These little touches make healthy versions taste intentional rather than like sad diet food.

I’ve also learned that letting the flavors develop in the fridge overnight actually improves lighter versions more than heavy mayo-based ones. The vegetables release some of their juices, the herbs infuse into everything, and the whole dish just comes together better. I make it the night before and taste it again in the morning, adjusting seasoning before serving. Salt especially needs to be checked because cold food needs more seasoning than you expect.

For anyone dealing with dietary restrictions or health concerns, this dish adapts beautifully. You can make it gluten-free with rice pasta or chickpea pasta, which also boosts the protein content. Dairy-free versions work great with avocado-based dressings or tahini mixed with lemon juice. The versatility reminds me of dishes like tuna salad with lettuce, where you can modify ingredients based on what your body needs without losing the satisfaction factor.

The truth is, making healthier choices doesn’t have to feel like punishment. When you focus on adding good stuff rather than just removing the bad stuff, you end up with food that actually tastes better and makes you feel better too. That’s not diet talk, that’s just common sense that took me way too long to figure out.

Mastering the Art of Dressings and Flavor Balance in Chicken Pasta Salad

I’m going to let you in on something that took me embarrassingly long to understand: the difference between an okay pasta salad and an absolutely incredible one comes down to the dressing. Not the chicken quality. Not some fancy pasta shape. The dressing is literally everything. I’ve eaten chicken pasta salad at countless cookouts where the ingredients were top-notch but the whole thing tasted flat because someone just squirted mayo straight from the jar without thinking about balance or seasoning.

When I make a classic chicken pasta salad with mayo, I never use mayo alone anymore. That was my biggest mistake for years. Plain mayo is fine as a base, but it needs friends. My go-to formula starts with one cup of good quality mayonnaise. Then I add two tablespoons of apple cider vinegar or fresh lemon juice for brightness. A tablespoon of Dijon mustard goes in next because it adds depth and helps everything emulsify together smoothly. Then comes a teaspoon of honey or a pinch of sugar to balance the acidity. Finally, I season it with garlic powder, onion powder, salt, black pepper, and whatever herbs I’m feeling that day, usually dill or parsley.

Here’s the thing that changed my entire approach: I make the dressing in a separate bowl first and taste it before adding it to anything. It should taste slightly too strong on its own because the pasta and other ingredients will dilute it. If your dressing tastes perfect by itself, it’ll taste bland once everything’s mixed together. This realization came to me during a particularly disappointing Memorial Day where my pasta salad was so boring that people ate the hot dogs instead. Never again.

The consistency of your dressing matters way more than most recipes tell you. Too thick and it won’t coat the pasta evenly, leaving you with dry bites and clumpy sections. Too thin and it pools at the bottom of the bowl, making the salad soggy. I aim for something that flows slowly off a spoon but isn’t runny. If your dressing is too thick, thin it with a tablespoon of milk, chicken broth, or even pasta cooking water. If it’s too thin, add more mayo or a spoonful of sour cream.

For chicken pasta salad with ranch dressing, I have strong opinions about store-bought versus homemade. Store-bought ranch varies wildly in quality. Some brands taste like seasoned mayonnaise, while others have that distinct tangy, herby flavor we’re actually looking for. I’ve had good luck with Hidden Valley, but honestly, making your own ranch takes maybe five minutes and tastes noticeably better. Mix together mayo, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt, and pepper. The buttermilk is what gives real ranch that signature tang, so don’t skip it.

One trick I learned from my friend who used to work in a deli is to add a tablespoon of pickle juice to mayo-based dressings. I mentioned this briefly before, but it deserves more attention because it’s genuinely transformative. The pickle juice adds acidity and a subtle briny quality that makes people wonder what your secret ingredient is. I’ve had someone guess everything from champagne vinegar to fancy imported mustard, and I just smile mysteriously. It’s pickles. Always pickles.

Timing matters with dressing, and this is where people mess up constantly. If you dress your pasta while it’s still hot, it absorbs way more dressing than cold pasta would. This can be good or bad depending on what you want. For a warm chicken pasta salad, I dress it lightly while warm, then add more dressing after it cools because some of that initial coating gets absorbed. For cold versions, I wait until everything is completely cool before adding any dressing at all. Patience pays off here.

The acid component in your dressing is what keeps everything tasting fresh rather than heavy. I rotate between lemon juice, red wine vinegar, white wine vinegar, and apple cider vinegar depending on the flavor profile I’m going for. Lemon juice works beautifully in Greek chicken pasta salad versions with olive oil-based dressings. Apple cider vinegar has a mellower, slightly sweet quality that pairs well with ranch or mayo bases. Red wine vinegar brings a sharpness that cuts through rich ingredients like cheese and bacon.

Here’s something nobody talks about: the temperature of your ingredients when you mix them affects how flavors blend. Cold mayo doesn’t incorporate as smoothly as room temperature mayo. I take my mayo out of the fridge about twenty minutes before making the dressing. Same with sour cream or yogurt if I’m using those. Room temperature ingredients emulsify better and create a smoother, more cohesive dressing.

Seasoning incrementally is smarter than dumping everything in at once. I learned this after over-salting a huge batch of pasta salad for my daughter’s birthday party. I had to make an emergency second batch while guests were already arriving. Now I add salt and pepper gradually, tasting as I go. Remember that pasta itself needs quite a bit of salt, and cold temperatures dull flavors, so what tastes well-seasoned warm might need more salt once chilled.

For anyone interested in clean eating approaches, making your own dressings from scratch gives you complete control over what goes into your food. You avoid preservatives, excess sugar, and weird additives that show up in bottled dressings. It also lets you adjust recipes based on your specific nutritional needs without compromising flavor.

Creamy dressings aren’t your only option, by the way. Oil-based vinaigrettes work wonderfully for lighter versions. My favorite combines extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a pinch of sugar. Whisk it vigorously or shake it in a jar with a tight lid until it emulsifies. This style of dressing doesn’t get absorbed by the pasta as much, so the salad stays fresh-tasting even after a couple days in the fridge.

The ratio of dressing to pasta should be about one cup of dressing per pound of cooked pasta, but this varies based on how many other ingredients you’re adding and personal preference. I start with less than I think I need, mix everything thoroughly, then add more if necessary. It’s easier to add than to try fixing an over-dressed salad, though adding more plain cooked pasta can save a too-wet situation if you catch it early enough.

Layering flavors creates complexity that keeps people coming back for more. If I’m making a bacon ranch version, I don’t just rely on ranch dressing for all the flavor. I add green onions for sharpness, a bit of smoked paprika for depth, maybe some fresh chives or parsley for brightness. Each ingredient should contribute something different to the overall taste experience. That’s what separates the best chicken pasta salad recipes ever from mediocre ones, in my opinion.

Don’t underestimate the power of finishing touches right before serving. A drizzle of good olive oil over the top, a sprinkle of fresh herbs, a crack of black pepper, or even a squeeze of fresh lemon juice can wake up flavors that have dulled during refrigeration. I keep a small bottle of quality olive oil and a pepper grinder right next to my serving bowls for this exact reason.

If you’re planning to explore more versatile dishes perfect for weekday meals or gatherings, browsing through different lunch options can spark new ideas and help you discover variations you might not have considered before.

Frequently Asked Questions About Chicken Pasta Salad

What are the five mistakes to avoid when making a pasta salad?

The biggest mistake is under-salting your pasta water, which makes the pasta itself taste bland no matter how good your dressing is. Second, overcooking the pasta creates a mushy texture that gets worse as it sits. Third, adding dressing to warm pasta without accounting for absorption leads to dry salads later. Fourth, not tasting and adjusting seasoning after the salad has been refrigerated, since cold temperatures dull flavors significantly. Fifth, using pasta shapes that are too delicate or smooth, which don’t hold dressing well and create a less satisfying eating experience.

What are the 4 ingredients in chicken salad?

Traditional chicken salad typically contains cooked chicken, mayonnaise, celery, and salt and pepper for seasoning. These four elements create the foundation that you can build on with additional ingredients. Of course, variations exist everywhere, and people add things like grapes, nuts, onions, or different dressings. But if you’re going truly basic and classic, those four ingredients will get you a perfectly acceptable chicken salad that tastes like what your grandmother probably made.

Are pasta salads good for diabetics?

Pasta salad can work for diabetics if you make smart modifications. Use whole grain or legume-based pasta, which has a lower glycemic index than regular white pasta. Control your portion size carefully, measuring the pasta instead of eyeballing it. Load up the salad with non-starchy vegetables and lean protein to increase fiber and slow down sugar absorption. Choose dressings without added sugars, making your own when possible. The combination of protein, healthy fats, and fiber from vegetables helps moderate blood sugar spikes better than pasta alone would.

How long does chicken pasta salad last in the fridge?

Properly stored in an airtight container, chicken pasta salad stays good for three to five days in the refrigerator. The key word is “properly stored,” meaning you should refrigerate it within two hours of making it. Mayo-based versions sometimes don’t last quite as long as vinaigrette-based ones, especially if you’ve added ingredients with high water content like tomatoes or cucumbers. Always smell and visually inspect before eating leftovers, and if anything seems off, trust your instincts and toss it.

Can you freeze chicken pasta salad?

I wouldn’t recommend freezing chicken pasta salad, honestly. The mayonnaise or dairy-based dressings separate and become grainy when frozen and thawed. The vegetables turn mushy and lose their texture completely. The pasta itself becomes waterlogged and unpleasant. If you absolutely must freeze something, freeze the cooked chicken and pasta separately without dressing or vegetables, then assemble fresh salad when you’re ready to eat it. It’s worth the extra few minutes to have something that actually tastes good.

Should I rinse pasta for pasta salad?

Yes, definitely rinse your pasta with cold water after draining it for pasta salad. This stops the cooking process immediately, preventing that mushy texture nobody wants. Rinsing also removes excess starch that would make your salad gummy and cause the pasta to stick together in clumps. Just drain it in a colander and run cold water over it while tossing with your hands until the pasta feels cool to the touch. Shake off excess water before adding your other ingredients.

What’s the best pasta shape for chicken pasta salad?

Shapes with ridges, curves, or hollows work best because they catch and hold the dressing instead of letting it slide off. Rotini is my personal favorite because the spirals trap dressing perfectly. Farfalle looks pretty and has nice thickness. Penne works reliably every time. Small shells create little pockets for dressing and small vegetable pieces. Avoid long thin pasta like spaghetti or angel hair, which tangles and doesn’t distribute ingredients evenly throughout the salad.

Can I make chicken pasta salad the night before?

Absolutely, and it often tastes better the next day after flavors have had time to blend together. Make the salad completely, refrigerate it overnight, then taste it about an hour before serving to check if it needs more dressing or seasoning. Cold temperatures dull flavors, so you’ll almost always need to add a bit more salt or a splash of acid. Some people prefer to add delicate ingredients like fresh herbs or crispy bacon right before serving to maintain their texture and vibrant flavor.

How do I keep my pasta salad from drying out?

Reserve some extra dressing on the side and add it just before serving. Pasta continues to absorb moisture as it sits in the fridge, which is why salads that seem perfectly dressed when fresh can look dry the next day. Store your salad in an airtight container to prevent moisture loss. Adding ingredients with moisture content like tomatoes or cucumbers helps, though they can make the salad watery if you add too many. Some people toss the salad with a tiny bit of olive oil before refrigerating, then add the creamy dressing later.

What can I substitute for mayonnaise in chicken pasta salad?

Greek yogurt is the most popular substitute and adds protein while reducing fat and calories. Sour cream works similarly and has a tangy flavor that most people enjoy. Avocado blended until smooth creates a creamy, healthy base with good fats. Cottage cheese blended until smooth gives you protein and creaminess. Tahini mixed with lemon juice makes a non-dairy option that’s rich and flavorful. You can also use combinations, like half Greek yogurt and half mayo, to get health benefits while keeping familiar flavor and texture.

Making chicken pasta salad has become one of those reliable skills I’m genuinely glad I took the time to master. It’s not complicated, but knowing the small details that make a difference has turned this simple dish into something my family and friends actually request by name. Trust your taste buds, don’t be afraid to experiment, and remember that the best recipe is ultimately the one that makes the people around your table happy.