Chicken Pasta Salad

A satisfying blend of tender pasta, seasoned chicken, and crisp vegetables tossed in a creamy dressing that’s perfect for potlucks, picnics, or weekday lunches. This chicken pasta salad strikes the ideal balance between hearty and refreshing, making it a reliable crowd-pleaser that can be prepared ahead of time.

Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 6
Difficulty: Easy

Ingredients

• 12 oz rotini or penne pasta
• 1.5 lbs boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 red onion, finely chopped
• 1 cup frozen peas, thawed
• 1/2 cup black olives, sliced
• 4 oz sharp cheddar cheese, cubed
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside in a large mixing bowl.
2. Season the chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper. Let it rest for 5 minutes to absorb the flavors.
3. Cook the chicken in a large skillet over medium-high heat for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat and let cool for 5 minutes.
4. Dice the cooled chicken into bite-sized pieces, about 3/4-inch cubes. Add to the bowl with the pasta.
5. Prepare the vegetables by adding cherry tomatoes, cucumber, red onion, thawed peas, olives, and cheese cubes to the pasta and chicken mixture.
6. Make the dressing by whisking together mayonnaise, Dijon mustard, apple cider vinegar, honey, dill, and garlic powder in a separate bowl. Season with salt and pepper to taste.
7. Combine everything by pouring the dressing over the pasta mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
8. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld together. Garnish with fresh parsley just before serving.

Tips for Success

Perfect pasta texture: Cook pasta just until al dente, as it will continue to soften slightly as it absorbs the dressing. Rinsing with cold water immediately after draining prevents overcooking.

Even chicken cooking: Pound chicken breasts to an even thickness of about 3/4-inch before seasoning. This ensures uniform cooking and prevents dry spots.

Make-ahead friendly: This chicken pasta salad actually improves after a few hours in the refrigerator. If the salad seems dry after chilling, add an extra tablespoon of mayonnaise and toss gently.

Recipe Variations

Mediterranean twist: Replace cheddar with feta cheese, add sun-dried tomatoes, and substitute fresh basil for parsley. Use lemon juice instead of apple cider vinegar in the dressing.

Southwest version: Add corn, diced bell peppers, and pepper jack cheese. Season the chicken with cumin and chili powder, and add a dash of hot sauce to the dressing.

Lighter option: Substitute half the mayonnaise with Greek yogurt for a protein boost and reduced calories without sacrificing creaminess.

Storage Instructions

Store covered in the refrigerator for up to 3 days. The chicken pasta salad is best served chilled and may need a gentle stir before serving as ingredients can settle. Avoid freezing, as the mayonnaise-based dressing and fresh vegetables don’t freeze well.

Nutritional Highlights

This chicken pasta salad provides a complete meal with protein from the chicken and cheese, complex carbohydrates from the pasta, and vitamins from the fresh vegetables. The peas add fiber and a pop of color while contributing plant-based protein to make this dish more filling and nutritious.

Serving Suggestions

Serve this chicken pasta salad alongside fresh crusty bread or crackers for a complete lunch. It pairs beautifully with iced tea or lemonade for summer gatherings. For dinner, consider adding a simple green salad dressed with vinaigrette to balance the creamy richness of the pasta salad.

This versatile recipe adapts well to whatever vegetables you have on hand, making it an excellent way to use up leftover roasted chicken or extra vegetables from your refrigerator. The key is maintaining the balance of protein, pasta, vegetables, and dressing for the perfect bite every time.