Chicken Pasta Salad

When you’re looking for a meal that’s easy to put together, filling, and packed with flavor, chicken pasta salad hits the spot perfectly. It’s one of those dishes that feels like summer on a plate but works just as well any time of the year. Whether you’re packing a lunch, prepping for a picnic, or just want a quick dinner that doesn’t require standing over the stove, this salad is a great go-to. It balances tender chicken, al dente pasta, and crisp veggies all tossed in a tangy, creamy dressing that keeps every bite fresh and satisfying.

What’s great about this chicken pasta salad is how versatile it is. You can tweak the ingredients based on what you have on hand or what flavors you’re craving. Want it zesty? Add some fresh herbs and a splash of lemon juice. Like it creamy? Stir in a bit more mayo or Greek yogurt. Prefer it lighter? Swap out heavier dressings for a vinaigrette. No matter how you dress it up, this salad stays a crowd-pleaser because it’s packed with textures and tastes that complement each other so well.

One more thing — this dish is perfect for those who enjoy cooking ahead of time. The flavors actually get better after sitting in the fridge for a few hours, so it’s ideal for meal prepping or making the night before. You can whip up a big batch and have lunches ready for the week or bring it along to family gatherings and potlucks. It’s simple, satisfying, and always hits the right note when you want something delicious but fuss-free.

Why You’ll Love It

• It’s super easy to make. With just a few simple steps—boiling pasta, cooking or using leftover chicken, chopping some veggies, and mixing everything together—you’ve got a full meal in no time.
• Great for meal prep. This salad stores well in the fridge for a few days, making it perfect for grab-and-go lunches or quick dinners during busy weeks.
• Customizable to your taste. You can switch up the pasta, use grilled or rotisserie chicken, add your favorite veggies, or try different dressings to make it your own.
• Balanced and satisfying. Between the protein from the chicken, carbs from the pasta, and crunch from fresh vegetables, it’s a well-rounded dish that actually fills you up.
• Perfect for any occasion. It works for weeknight dinners, BBQs, potlucks, picnics, or even as a side dish alongside something hot off the grill.

Ingredient List

For the Salad

• 3 cups cooked pasta (rotini or penne work great)
• 2 cups cooked chicken, chopped or shredded
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup chopped fresh parsley

For the Dressing

• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt (or more mayo)
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar or lemon juice
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano

Ingredient Notes

• Cooked pasta: I usually go for rotini because it holds the dressing well, but any short pasta like penne or bowtie works too.
• Chicken: Leftover grilled chicken or rotisserie chicken is super convenient and adds extra flavor.
• Greek yogurt: This gives the dressing a tangy balance and lightens it up a bit—use all mayo if you want it richer.
• Red wine vinegar: Adds a nice zip to the dressing. Lemon juice is a great swap if that’s what you have.
• Cheddar cheese: Totally optional, but adds a creamy bite. Feta or mozzarella are also great alternatives.
• Parsley: Adds freshness, but you can also use fresh dill or basil depending on the flavor you want.

Kitchen Equipment Needed

• Large pot – For boiling the pasta. I use a nonstick one with a built-in strainer lid—it saves an extra dish.
• Mixing bowls – One for the salad, one for the dressing. I love using clear glass bowls so I can see the layers come together.
• Sharp knife + cutting board – For chopping veggies and chicken. A good chef’s knife makes prep faster and easier.
• Measuring cups + spoons – For getting the dressing just right. I like using stainless steel sets—they’re sturdy and last forever.
• Large spoon or silicone spatula – To toss everything together gently without squishing the pasta.

Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add your pasta and cook according to the package directions until al dente (firm to the bite).
• Drain the pasta and rinse it under cold water to stop the cooking process and cool it down quickly.
• Set it aside in a large mixing bowl.

Pro Tip: Don’t skip the cold rinse—it keeps the pasta from sticking and clumping together later.

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Step 2: Prep the Chicken

• If you’re using leftover or rotisserie chicken, shred or chop it into bite-sized pieces.
• For freshly cooked chicken, season lightly with salt and pepper, then grill, bake, or pan-cook until fully done.
• Let it cool slightly before cutting into chunks.

Pro Tip: Use rotisserie chicken when you’re short on time—it adds a roasted flavor and saves effort.

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Step 3: Chop the Vegetables

• Halve the cherry tomatoes.
• Dice the bell pepper and cucumber into small, even pieces for a balanced bite.
• Finely chop the red onion so it doesn’t overpower the salad.
• Roughly chop the parsley and set it aside for the final mix.

Pro Tip: If raw onion is too sharp for your taste, soak it in cold water for 5–10 minutes, then drain—it mellows out the bite.

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Step 4: Make the Dressing

• In a separate bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, and red wine vinegar (or lemon juice).
• Add garlic powder, oregano, a pinch of salt, and a few cracks of black pepper.
• Whisk until smooth and creamy.

Pro Tip: Taste and adjust seasoning now—this is your flavor base, so make sure it’s just right before mixing it in.

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Step 5: Combine Everything

• In the large bowl with the pasta, add the chopped chicken, all the veggies, shredded cheese (if using), and parsley.
• Pour the dressing over everything.
• Gently toss with a large spoon or spatula until everything is evenly coated.

Pro Tip: Use a folding motion when tossing to avoid breaking the pasta or mashing the ingredients.

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Step 6: Chill and Serve

• Cover the bowl and let the salad chill in the fridge for at least 30 minutes before serving.
• This helps the flavors meld together beautifully.

Pro Tip: You can make this up to a day ahead—just give it a quick stir and refresh with a splash of vinegar or a spoonful of yogurt before serving.

Tips and Tricks for Success

• Salt your pasta water well. It’s the only chance to season the pasta itself, and it makes a big difference in flavor.
• Let everything cool before mixing. Hot ingredients can melt the dressing and turn the salad into a mushy mess.
• Chop everything evenly. Uniform pieces help with flavor distribution and make the salad easier to eat.
• Taste before serving. Sometimes the pasta absorbs flavor as it chills—don’t be afraid to add a pinch more salt, pepper, or a splash of vinegar just before serving.
• Store in an airtight container. This keeps it fresh and prevents the dressing from drying out in the fridge.

Ingredient Substitutions and Variations

• Pasta: Swap rotini with bowtie, penne, shells, or even whole wheat pasta for extra fiber.
• Chicken: Use grilled, roasted, poached, or canned chicken—whatever you have on hand. Turkey also works well.
• Veggies: Add or swap in corn, peas, chopped spinach, broccoli, or avocado for extra color and nutrients.
• Dressing: Use ranch, Italian vinaigrette, or Caesar dressing for a completely different flavor twist.
• Cheese: Try crumbled feta, mozzarella pearls, or shredded parmesan instead of cheddar.
• Herbs: Fresh dill, basil, or chives add a unique twist if parsley isn’t your thing.

Serving Suggestions

• As a main dish for lunch or dinner. It’s hearty enough on its own and doesn’t need much else—just grab a fork and dig in.
• Paired with garlic bread and a crisp green salad. I love serving it this way—it balances the richness perfectly and turns it into a full meal.
• Alongside grilled meats at a BBQ. It makes a great cold side dish that complements burgers, sausages, or grilled chicken.
• Stuffed in lettuce wraps or pita bread. It’s a fun and fresh twist that adds crunch and turns it into a portable lunch.
• Served in small cups for parties or potlucks. Easy to grab and eat—great for gatherings or casual get-togethers.

Storage and Reheating Instructions

• Refrigerate in an airtight container for up to 3–4 days. The flavors will deepen over time.
• Stir before serving to redistribute the dressing and freshen up the texture—pasta can absorb moisture while sitting.
• Add a splash of vinegar or a spoonful of yogurt/mayo if it looks a little dry after storing.
• Do not freeze. The texture of the pasta and dressing won’t hold up well after thawing.
• Serve chilled or at room temperature. No reheating needed—this salad is best enjoyed cold!

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! It actually tastes better after a few hours in the fridge. Just give it a good stir before serving.

What kind of chicken should I use?

Any cooked chicken works—grilled, baked, shredded rotisserie, or even leftover chicken from last night’s dinner. Just make sure it’s fully cooked and cooled.

How do I keep the pasta from getting soggy?

Cook it al dente and rinse it with cold water right after draining. That stops the cooking process and keeps the texture firm.

Is this good for meal prep?

Yes! It holds up great in the fridge for 3–4 days and makes an easy grab-and-go lunch or dinner.

Can I make this dairy-free?

Definitely—just skip the cheese and swap the mayo and yogurt for dairy-free alternatives. It’ll still be creamy and delicious.

What’s the best pasta shape for this salad?

Rotini, penne, bowties, or shells all work well—they hold the dressing and mix-ins perfectly.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!