recipe for pasta salad with chicken
The Best recipe for pasta salad with chicken
This pasta salad with chicken is one of those simple, no-fuss recipes that just works every time—whether you’re feeding a crowd for a summer barbecue or just whipping up something quick for a busy weeknight. There’s something about the way the flavors meld together, with the tender chicken, the bright crunch of veggies, and the buttery goodness of the pasta all coming together in a way that feels satisfying without being heavy. I’ve been making this for years, and honestly, it’s one of those recipes that never disappoints. My kids love it because it’s fresh and not too salty, and it’s always a hit with guests—people think it’s fancy, but it’s really just good, solid food.
What I love most about this recipe is how adaptable it is. You can throw in whatever veggies you have on hand—bell peppers, cucumbers, cherry tomatoes, or even a little bit of spinach if you’re feeling extra. The chicken gives it protein, the pasta holds everything together, and the dressing keeps it all tied together without being too rich. It’s perfect for meal prep too; you can make a big batch ahead of time, store it in the fridge, and pull it out when you need something light and easy. Plus, it’s got all the health benefits of a balanced meal—carbs from the pasta, protein from the chicken, fiber from the veggies, and healthy fats from the olive oil in the dressing. It’s not just a salad; it’s a meal that’s easy to eat, easy to make, and always a crowd-pleaser.
Chicken and Vegetable Pasta Salad
A refreshing and protein-packed pasta salad featuring tender chicken, fresh vegetables, and a light Italian dressing. Perfect for picnics, BBQs, or a quick lunch!
🥘Ingredients
- 12 oz (340g) pasta (penne or rotini)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 medium cucumber, diced
- 1 bell pepper (any color), diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 cup cooked green beans, cooled
- 1 cup cooked corn kernels
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp honey or sugar
- 1 clove garlic, minced
- Salt and pepper to taste
👨🍳Directions
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1 Cook pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
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2 Preheat oven to 375°F (190°C). Season chicken with garlic powder, oregano, salt, and pepper. Heat olive oil in a pan over medium heat. Cook chicken for 5-6 minutes per side until fully cooked. Remove from pan, let rest, then shred or chop.
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3 In a food processor or bowl, combine mayonnaise, Dijon mustard, lemon juice, vinegar, honey, garlic, salt, and pepper. Mix until smooth.
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4 In a large bowl, combine cooled pasta, shredded chicken, diced cucumber, bell pepper, cherry tomatoes, red onion, green beans, and corn. Pour dressing over the mixture and toss gently to coat evenly.
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5 Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
🔧Equipment
- Large mixing bowl
- Cooking pot
- Cutting board
- Knife
- Pasta cooker or pot
- Mixing spoon
- Food processor or bowl for dressing
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Vegetable Pasta Salad Works
This chicken pasta salad is my go-to for any gathering because it’s simple enough to make ahead and still tastes fresh, while the flavors stay bright and satisfying. It’s perfect for potlucks, family picnics, or just a lazy Sunday when you want something hearty without the fuss—every bite feels like a little love, and it always brings people together.
❓ Frequently Asked Questions About Chicken and Vegetable Pasta Salad
What is the best way to prepare tender chicken for pasta salad?
To ensure tender chicken, cook it first by baking or poaching until fully done (165°F/74°C internal temperature). Shred or dice it finely, then mix it into the pasta salad after chilling to prevent it from getting soggy.
How can I make this pasta salad last longer without losing texture?
Store the salad in an airtight container in the fridge for up to 3 days. To maintain freshness, avoid adding raw ingredients like lettuce or tomatoes until serving—opt for pre-washed greens or pre-cut veggies instead.
What are some great veggie additions that pair well with chicken pasta salad?
Classic choices include diced cucumbers, bell peppers, cherry tomatoes, red onion, and crispy roasted red peppers. For extra crunch, add cooked corn kernels, sliced avocado, or toasted nuts like almonds or pine nuts.
Can I use store-bought pasta salad mix instead of making it from scratch?
Yes! If you’re short on time, use a high-quality store-bought pasta salad mix (like Italian dressing-based) and customize it with fresh chicken, veggies, and extra herbs. Just check the ingredients to avoid unwanted additives like sugar or thickeners.
How do I make the dressing more flavorful without overpowering the salad?
Boost flavor by adding a splash of balsamic vinegar, lemon juice, or a pinch of garlic powder. For a richer taste, drizzle with olive oil and sprinkle with fresh herbs like parsley, basil, or dill. A touch of Dijon mustard or hot sauce also adds depth.
