Craving a salad that’s hearty enough to satisfy yet light enough to feel fresh? Meet Chicken Pasta Salad—a colorful mash-up of juicy chicken, vibrant veggies, and perfectly al dente pasta, all coated in a zippy vinaigrette that keeps every bite lively. If bowl meals are your jam, bookmark our flavor-packed Street Corn Chicken Rice Bowl for later.
Why You’ll Love This Recipe
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Meal-in-one convenience. Protein, carbs, veggies, and healthy fats hang out in one big bowl.
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Endless customization. Swap pasta shapes, trade veggies, or use turkey—whatever’s chillin’ in the fridge. For a creamy, date-night vibe, steal a few flavor cues from our Marry Me Chicken Pasta Guide.
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Meal-prep MVP. It holds up beautifully for several days, so weekday lunches practically make themselves.
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Potluck perfection. Show up with this, and the serving spoon will never rest.
Ingredients & Easy Swaps (No Tables, Promise!)
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Pasta (12 oz / 340 g)
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Rotini is my go-to—the twists trap dressing like champs. Penne, bow ties, or small shells work too; just aim for a short shape so every forkful has pasta + goodies.
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Chicken (2 cups cooked, diced)
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Grilled breasts, sautéed thighs, or rotisserie leftovers all shine. If you’re new to store-bought birds, these tips on How to Best Use a Rotisserie Chicken are life-changing.
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Veggies (about 3 cups total)
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Think cherry tomatoes, diced cucumber, bell pepper, and slivers of red onion. Swap in roasted zucchini, leftover grilled corn, or even pepperoncini if you love a briny kick.
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Flavor-Boosting Add-Ins
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Black olives, crumbled feta, and fresh herbs (parsley or basil). Mozzarella pearls or artichoke hearts slide right in if that’s what you’ve got. Toasted pine nuts add a luxe crunch.
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Zesty Vinaigrette
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½ cup extra-virgin olive oil, 3 Tbsp red-wine vinegar, 1 Tbsp Dijon mustard, 1 minced garlic clove, 1 tsp dried oregano, plus salt and pepper.
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Short on time? Grab a quality bottled Greek dressing and brighten it with fresh lemon juice.
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(Curious about nutrition? Here’s a science-backed look at whether chicken salad is healthy.)
Step-by-Step Instructions
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Cook the Pasta
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Salted boiling water + pasta = al dente perfection. Drain, rinse briefly under cool water, and let it sit.
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Prep the Chicken
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Season with salt, pepper, and a dash of garlic powder; grill or sauté until the internal temp hits 165 °F / 74 °C. Rest five minutes, then dice.
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Reading break: Ever wonder about the difference between Chicken Parmesan and Chicken Parmigiana? It’s a fun rabbit hole while the chicken cools.
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Whisk the Dressing
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Combine all vinaigrette ingredients in a mason jar. Screw on the lid and shake hard until emulsified.
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Bring It All Together
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In a huge bowl, add pasta, chicken, veggies, olives, and feta. Pour in about two-thirds of the dressing, toss, taste, and adjust seasoning.
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Chill & Serve
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Cover and refrigerate 30 minutes so the flavors can mingle. Finish with fresh herbs and the remaining dressing as needed.
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Flavor Twists & Variations
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Mediterranean Magic: Goat cheese, artichoke hearts, and a squeeze of lemon.
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Southwest Spin: Black beans, grilled corn, diced avocado, and lime-cilantro vinaigrette (pair it with another serving of that Street Corn Chicken Rice Bowl for a themed feast).
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Pesto Lovers: Trade vinaigrette for basil pesto thinned with extra olive oil; add mozzarella pearls.
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BBQ Ranch Remix: Stir in shredded cheddar, chopped bacon, and a drizzle of BBQ-spiked ranch.
Need more leafy inspiration? Read about the 7 Basic Types of Salads, the 5 Core Salad Styles, and what truly makes an American salad tick.
Serving Ideas & Pairings
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Work-Week Hero: Portion over baby spinach in meal-prep containers.
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Picnic All-Star: Pack alongside watermelon wedges and iced tea.
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Cookout Sidekick: Perfect next to burgers—no extra starch required.
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Light Summer Dinner: Pair a heaping bowl with crusty garlic bread and a chilled rosé. For a historic sidekick, try the legendary 1905 Salad.
Storage & Food Safety
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Fridge: Up to 4 days in an airtight container. (Got leftover bird? Here’s exactly how long rotisserie chicken stays safe.)
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Freezer: Not recommended—pasta softens and veggies lose crunch.
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Pro Tip: Keep a splash of extra dressing reserved; stir it in before serving to freshen flavors.
Quick FAQ
Can I prep it the night before?
Yes! Hold back a bit of dressing and stir it in just before serving.
Which pasta shapes work best?
Short, twisty ones (rotini, fusilli, penne). They hold dressing and mix-ins like champs.
Gluten-free?
Swap in your favorite GF pasta and double-check condiments.
Add fruit?
Absolutely—diced apples, halved grapes, or pineapple chunks add sweet-savory pop.
Nutrition Snapshot (1 ½-cup serving, approximate)
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Calories: 420
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Protein: 27 g
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Carbs: 35 g
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Fat: 19 g
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Fiber: 3 g
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Sodium: 430 mg
Final Bite
Chicken Pasta Salad proves great flavor doesn’t demand a pile of pans—or a spreadsheet of ingredients. It’s as comfy in a lunchbox as it is on a potluck table, and it plays nice with almost any add-in you’re craving. When you’re ready for the next kitchen adventure, spin through our rotisserie-chicken hacks, dive into salad theory, or circle back for that creamy pasta date-night dish linked above.
Grab your biggest bowl, drizzle that vinaigrette, and dig in—because every forkful should taste like easy, everyday joy. 💚
Chicken Pasta Salad
Ingredients
- 12 oz pasta such as rotini, penne, or bow ties
- 2 cups cooked chicken, diced grilled, sautéed, or rotisserie
- 3 cups mixed veggies such as cherry tomatoes, cucumber, bell pepper, and red onion
- ½ cup extra-virgin olive oil for vinaigrette
- 3 tablespoons red wine vinegar for vinaigrette
- 1 tablespoon Dijon mustard for vinaigrette
- 1 clove garlic, minced for vinaigrette
- 1 teaspoon dried oregano for vinaigrette
- salt and pepper to taste
- ½ cup crumbled feta cheese optional
- black olives optional, for flavor boost
- fresh herbs parsley or basil, for garnish
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse briefly under cool water.
- Season chicken with salt, pepper, and garlic powder. Grill or sauté until internal temperature reaches 165°F (74°C). Let rest, then dice.
- Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a mason jar. Shake until emulsified.
- In a large bowl, combine cooked pasta, diced chicken, veggies, black olives, and feta cheese.
- Pour about two-thirds of the vinaigrette over the salad. Toss gently to combine. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, garnish with fresh herbs and drizzle with remaining vinaigrette if desired.
Notes