Bright, zesty, and incredibly satisfying, Chicken Pasta Salad is the ultimate warm-weather dish. It combines tender grilled chicken, spiral pasta, and a medley of crisp, colorful vegetables tossed in a herbaceous dressing. It’s the kind of recipe that suits everything from lunchboxes to potlucks and makes the most of pantry staples and fresh produce alike.

With its eye-catching presentation and satisfying textures, this salad is as delicious cold as it is at room temperature. It brings together the chew of pasta, the crunch of cucumbers, the juiciness of cherry tomatoes, and the savory bite of chicken, all wrapped in a lively vinaigrette. Ideal for meal prep or spontaneous gatherings.

What Kind of Pasta Should I Use?

Short-cut pasta like rotini, fusilli, or penne works best here because their grooves hold onto the dressing and cling to chopped vegetables. Avoid long noodles, which don’t mix as well and can clump. Whole wheat or gluten-free versions can be swapped in without issue.

Ingredients for the Chicken Pasta Salad

Grilled Chicken Breast – Adds a protein-rich, savory element to the salad and balances the crunch of the vegetables.

Rotini Pasta – Its spiral shape captures the dressing and bits of herbs for flavor in every bite.

Cherry Tomatoes – Sweet and juicy, they add vibrant color and a fresh bite.

Cucumbers – Bring a cooling crunch that contrasts the pasta and chicken.

Red Onion – Offers a sharp edge and mild spice that livens up each forkful.

Carrot Ribbons – Their delicate texture and subtle sweetness give extra color and crunch.

Bell Peppers – For more color, crunch, and a mild fruity flavor.

Fresh Parsley – Sprinkled on top for brightness and a burst of herbal freshness.

Italian Dressing or Pesto Vinaigrette – The dressing ties everything together, adding moisture and zing. Homemade or store-bought both work.

How To Make the Chicken Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, according to package instructions. Drain and rinse under cold water to cool it quickly and stop the cooking.

Step 2: Grill the Chicken

Season chicken breasts with olive oil, salt, pepper, and dried herbs if desired. Grill over medium heat until cooked through and juicy, about 5-6 minutes per side depending on thickness. Let rest, then slice into bite-sized strips.

Step 3: Chop the Veggies

Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and shave the carrots into ribbons. Dice bell peppers for an extra layer of sweetness and crunch.

Step 4: Mix It All Together

In a large mixing bowl, combine the cooled pasta, grilled chicken, and all the chopped vegetables. Pour in your Italian dressing or pesto vinaigrette and toss everything until well coated.

Step 5: Chill and Garnish

Refrigerate for at least 30 minutes before serving to let the flavors meld. Just before serving, sprinkle with chopped fresh parsley and adjust seasoning to taste.

How to Serve and Store Chicken Pasta Salad

Chicken Pasta Salad is best served cold or at room temperature, making it perfect for picnics, lunchboxes, or buffet-style meals. It pairs beautifully with crusty bread, iced tea, or sparkling water with citrus slices. For a more indulgent meal, serve it alongside deviled eggs or mini quiches.

To store, place any leftovers in an airtight container in the refrigerator. It stays fresh for up to 4 days. Stir before serving again, and if needed, refresh with a splash of dressing or a squeeze of lemon juice.

Frequently Asked Questions

How far in advance can I make this salad?

You can make Chicken Pasta Salad up to a day in advance. In fact, letting it sit overnight enhances the flavor as the dressing soaks in.

Can I use a different protein?

Yes! Grilled shrimp, turkey breast, or even chickpeas can be used instead of chicken.

What kind of dressing is best?

Italian vinaigrette or a light pesto-based dressing works beautifully. Avoid heavy mayo-based dressings as they overpower the fresh ingredients.

Can I make it dairy-free or gluten-free?

Absolutely. Use gluten-free pasta and ensure your dressing is dairy-free. Most vinaigrettes are naturally dairy-free.

Do I need to peel the cucumbers?

It depends on your preference. If using thick-skinned cucumbers like English cucumbers, peeling isn’t necessary.

How do I keep it from drying out?

Add a bit more dressing just before serving, especially if it’s been chilled for a while. You can also reserve some dressing separately to mix in later.

Want More Pasta Salad Ideas?

You might also like the California Spaghetti Salad, a veggie-packed favorite that’s great for summer potlucks. Or try the Italian Grinder Salad for a bold deli-inspired twist.

If you’re leaning toward hearty options, the Delicious Beef Bowtie Pasta adds richness and warmth, while the Easy Cajun Chicken Alfredo with Broccoli brings a spicy, creamy kick.

And if simple comfort is what you’re after, the Best Baked Cream Cheese Spaghetti fits the bill with its cozy texture and indulgent flavors.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you go with pesto or vinaigrette? Did you sneak in extra veggies? Leave a comment below. I’m always curious how others customize it.

Chicken Pasta Salad

Author: Julia Koch
Total Time: 32 minute
Yield: Serves 4-6

Print Recipe

Description

This Chicken Pasta Salad is a colorful, hearty, and fresh dish that’s perfect for warm days or weekly meal prep. Grilled chicken, spiral pasta, and crisp vegetables are tossed in a tangy vinaigrette, creating a balanced and satisfying meal served cold or at room temperature.

Instructions

Cook rotini pasta in salted boiling water until al dente. Drain and rinse with cold water.
Grill chicken breasts with olive oil, salt, pepper, and optional herbs. Let rest, then slice into strips.
Prepare all vegetables: halve cherry tomatoes, dice cucumber, slice red onion, shave carrots, and dice bell peppers.
In a large bowl, mix cooled pasta, chicken, and all vegetables.
Add dressing and toss well to coat.
Chill for 30 minutes. Garnish with parsley before serving.

Prep Time: 15 minutes1
Cook Time: 15 minutes
Category: Dinner