Chicken Pasta Salad

Chicken pasta salad became one of my favorite go-to meals during a busy work-from-home season when I needed something filling that didn’t take all day to make and I remember tossing together some leftover grilled chicken with pasta and whatever veggies I had on hand and when I took that first bite I knew I’d stumbled upon something both hearty and fresh that I could eat on repeat.

Now I make it almost weekly because it’s that perfect blend of protein-packed comfort and crisp refreshing flavor and the rotini catches all the dressing the chicken adds satisfying bite and the colorful veggies bring everything to life in a way that feels both vibrant and nourishing.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Rotini pasta – The spiral shape holds the dressing and ingredients beautifully
• Cooked chicken breast – Adds satisfying protein and makes it a full meal
• Cherry tomatoes – Juicy and sweet for a burst of freshness
• Celery – Crisp and refreshing with a subtle crunch
• Cucumber – Cool and hydrating for texture and balance
• Bell peppers – Colorful and mildly sweet for added vibrancy
• Fresh parsley – Lifts the whole salad with its brightness
• Italian dressing – Brings it all together with tang and herbaceous flavor

Tools You’ll Need

• Large pot – To cook the pasta until perfectly al dente
• Colander – For draining and rinsing the pasta
• Cutting board & knife – To prep all the veggies and chicken
• Mixing bowl – For combining all the salad ingredients evenly
• Tongs or salad spoon – To toss the salad without breaking up the pasta or chicken

Instructions

Step 1:

I start by boiling the pasta in salted water until al dente and then I drain it and run it under cold water to cool it down quickly and stop the cooking.

Step 2:

While the pasta cools I chop the cooked chicken into bite-sized pieces and slice the cherry tomatoes celery cucumber and bell peppers into small chunks for easy eating.

Step 3:

In a large mixing bowl I combine the cooled pasta with the chicken and all the chopped vegetables and I toss everything gently so it’s evenly distributed.

Step 4:

I pour in the Italian dressing and add a handful of chopped fresh parsley then I toss again to make sure every bite is coated in flavor.

Step 5:

I like to let the salad chill in the fridge for 30 minutes so the flavors meld and it tastes even better when served cold and crisp.

Tips

If you want to make this salad ahead I suggest keeping the dressing separate until just before serving to preserve the freshness and feel free to swap in grilled chicken thighs or rotisserie chicken if that’s what you have and I’ve also used ranch or balsamic dressing for a fun twist.

Ways to Serve

This chicken pasta salad makes a great standalone lunch or dinner and I also love serving it alongside grilled corn at barbecues or packing it into containers for meal prep and it’s a hit at potlucks and summer gatherings because it’s filling flavorful and colorful.

Frequently Asked Questions

Can I use leftover chicken for chicken pasta salad?

Yes and that’s actually my favorite way to make it it’s a perfect use for grilled baked or rotisserie chicken.

What pasta works best in chicken pasta salad?

I love using rotini but penne or bowtie pasta also work great because they hold the dressing well.

Can I make chicken pasta salad dairy-free?

Absolutely just use a dairy-free dressing and double-check your other ingredients and it’s naturally dairy-free as shown.

See You in the Kitchen

I hope you give this chicken pasta salad a try! It’s one of those dishes that’s just as satisfying as it is simple and it always hits the spot whether it’s lunch dinner or somewhere in between. Let me know how you enjoy yours or what fun twist you try next!

Happy Cooking!

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