Chicken Pasta Salad

Chicken Pasta Salad

This Chicken Pasta Salad with colorful veggies, dreamy mozzarella pearls, juicy chicken, and a simple Italian dressing solves one of life’s greatest conundrums: What should I eat for lunch today?

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Why You’ll Love This Simple Chicken Pasta Salad Recipe

• It Does It All. Need a dish for a potluck? This is it! Need an easy, healthy lunch? You’ve got it! Need a family-friendly dinner idea? Coming right up! You can eat chicken pasta salad cold right out of the fridge or enjoy it at room temperature, and it’s perfectly portable for lunches and gatherings.
• Easy to Make. A pasta salad recipe should be practically effortless and this one fits the bill! Use leftover chicken and it’s even easier to whip up whenever you need a quick and easy lunch or dinner.
• It’s Begging You to Go Outside. Pasta salads are a summertime staple (Italian Pasta Salad, Tuna Pasta Salad, and Mexican Pasta Salad agree). This chicken pasta salad is the ideal companion for a sunny day picnic!
• Bright and Refreshing. Fresh herbs, garlic, and red wine vinegar wake up the salad and make it one you’ll want to eat again and again.

How to Make Chicken Pasta Salad

The Ingredients

For the Salad

• Pasta. I always like to use whole wheat pasta, but regular pasta is fine too.
• Chicken. You can use store-bought rotisserie chicken, or make Baked Chicken Breast, Air Fryer Chicken Breast, or Grilled Chicken Breast.
• Asparagus. Bright green and crisp-tender, the asparagus adds texture to the salad.
• Red Onion. Adds a subtle bite.
• Red Bell Pepper. Crisp, sweet, and colorful.
• Artichoke Hearts. Adding canned artichokes is an easy way to sneak in another tasty veggie.
• Tomatoes. Juicy, sweet, and perfect in this pasta salad.
• Mozzarella. Mozzarella adds the perfect bite in Pesto Pasta Salad too! If your grocery store doesn’t sell mozzarella pearls, you can purchase sliced or unsliced fresh mozzarella instead. Cut the mozzarella into small cubes before adding it to the salad.
• Basil. Fresh basil is a simple finishing touch that makes a world of difference. Fresh parsley can also be used here.

For the Italian Dressing

• Olive Oil. The base of the dressing; this is a chicken pasta salad without mayo!
• Red Wine Vinegar. For acidity and tang.
• Dijon Mustard. The tang and distinct flavor of Dijon is part of what makes this dressing so delicious.
• Garlic. A scrumptious addition to salad dressings.
• Spices. I used salt, pepper, and red pepper flakes for flavor and a hint of spice.

The Directions

1. Cook and Cut the Chicken. You can dice it or shred it.

2. Cook the Asparagus. Add it to an ice bath afterward to stop the cooking.

3. Cook the Pasta. Al dente texture is ideal for this salad.

4. Add the Other Salad Ingredients to a Bowl. Make sure it’s big enough for the whole salad.

5. Prepare the Dressing. I love using a liquid measuring cup for this.

6. Add the Pasta and Dressing. Stir everything up.

7. Add the Basil. ENJOY!

What to Serve with Chicken Pasta Salad

• Another Style of Salad. Serve chicken pasta salad with Fruit Salad or Arugula Salad.
• Bread. Rosemary Olive Oil Bread is the perfect complement to this dish.
• Soup. For a delightful soup and salad combo, pair this pasta salad with Asparagus Soup.

Recipe Tips & Tricks

• Use the Veggies You Have. One of my favorite things about this pasta salad is that you can make it with just about any veggie. Swap in your favorites, or use what’s in season. I think chicken pasta salad with peas or green beans would be wonderful.
• Don’t Overcook the Asparagus. Stringy, mushy, overcooked asparagus is not enjoyable. Make sure to remove it to an ice bath as soon as it reaches a crisp-tender texture.
• Fresh Herbs Are the Move. While you could swap dried herbs in a pinch, fresh herbs are essential for making this simple pasta salad taste its best.
• Keep a Creamy Element. If you prefer not to use the mozzarella, you can swap another cheese like feta or goat cheese, or use diced avocado for a dairy-free version.

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Chicken Pasta Salad

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This Italian-inspired chicken pasta salad is a hit at parties and perfect for meal prep! Juicy chicken, veggies and mozzarella make it delish.

Course Italian, Main Course, Salad

Cuisine Italian

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 8 (to 10) servings; about 17 cups

Calories 474kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 cups cooked, cubed chicken about 3 medium breasts
• 1 pound asparagus or green beans trimmed and cut into 1-inch pieces
• ¾ teaspoon kosher salt plus additional for cooking the asparagus and pasta
• 16 ounces whole wheat bowtie pasta or similar short, tubular pasta
• ¼ cup finely chopped red onion about 1/2 small
• 4 tablespoons red wine vinegar divided
• 1 red bell pepper chopped
• 1 (14-ounce) can artichoke hearts drained, cut into bite-sized pieces, and patted dry
• 1 pint cherry or grape tomatoes halved
• 4 ounces mozzarella pearls about 1 cup
• ¼ cup extra-virgin olive oil
• 2 cloves garlic minced (about 2 teaspoons)
• 1 ½ tablespoons Dijon mustard
• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• ⅛ teaspoon red pepper flakes
• ⅓ cup chopped fresh basil or 3 tablespoons chopped parsley

Instructions

• If necessary, cook and cube or shred the chicken. See How to Cook Shredded Chicken, Crockpot Shredded Chicken, Instant Pot Chicken, Baked Chicken Breast, Grilled Chicken Breast, or Air Fryer Chicken Breast for easy cooking methods.
• Prepare an ice bath and set it near the stove. Bring a large pot of salted water to a boil, then add the asparagus. Cook until the asparagus is crisp-tender and bright green, about 2 to 3 minutes (green beans may need a minute longer). With a slotted spoon, transfer the asparagus to the ice bath to stop its cooking (do not drain the boiling liquid). Let the asparagus cool for 2 to 3 minutes, then with the slotted spoon, transfer it to towels and pat dry.
  
• Return the water to a boil and add the pasta. Cook until al dente according to package instructions. Drain into a colander, then rinse with cool water to stop the cooking. Shake the colander several times, then set the colander on towels or a plate and allow the water to continue to drain. You can also set it in the sink to drain (just don't forget about it and accidentally add soap).
  
• In a VERY large bowl, place the onion. Add the 2 tablespoons of the vinegar. Add the asparagus, bell pepper, artichokes, tomatoes, mozzarella pearls, and chicken (no need to stir again just yet).
  
• In a small bowl or liquid measuring cup with a spout, briskly whisk together the oil, mustard, garlic, oregano, black pepper, red pepper flakes, 3/4 teaspoon salt, and the remaining 2 tablespoons vinegar until the ingredients all come together into a smooth dressing.
  
• Shake the pasta in the colander once more to remove any last water, then add it to the bowl with the vegetable mixture.
  
• Pour in about 2/3 of the dressing, then stir to coat.
  
• Stir in the basil.
  
• Taste, add additional dressing, and season with additional salt, pepper, or red pepper flakes as desired. Serve immediately, or refrigerate until ready to serve.
  

Notes

• TO STORE: Refrigerate leftover pasta salad in an airtight storage container for up to 4 days. 

Nutrition

Serving: 1(of 8) | Calories: 474kcal | Carbohydrates: 52g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Potassium: 565mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1853IU | Vitamin C: 47mg | Calcium: 142mg | Iron: 5mg

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