Rosemary Roasted Root Vegetables

Chicken Pasta Salad

Struggling to find quick, healthy meals? This chicken pasta salad is easy, fast, and full of flavor — perfect for weeknight dinners, potlucks, and make-ahead lunches. Tender chicken, al dente pasta, and crisp vegetables are tossed in a creamy lemon-garlic dressing for a refreshing, satisfying bowl.

Creamy, crunchy, and ready in about 30 minutes.

Why You Will Love This Chicken Pasta Salad

• Beginner friendly: Straightforward steps and pantry staples.
• Balanced and filling: Protein from chicken, fiber from veggies, and carbs from pasta.
• Versatile: Works as a main dish or a generous side.
• Make-ahead: Stays fresh for up to 3 days when chilled.

Ingredients

Salad

• 8 ounces short pasta (rotini, penne, or farfalle)
• 2 cups cooked chicken breast, cubed or shredded
• 1 cup chopped romaine or iceberg lettuce
• 1 cup cherry tomatoes, halved (or diced tomatoes)
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup shredded mozzarella or cheddar (optional)

Creamy Lemon-Garlic Dressing

• 1/3 cup mayonnaise (or Greek yogurt for lighter)
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/2 teaspoon Italian seasoning
• Kosher salt and black pepper, to taste

Optional add-ins: sweet corn, diced bell peppers, olives, fresh parsley or dill, cooked bacon, or sunflower seeds for crunch.

Step-by-Step Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, rinse briefly under cool water, and set aside to cool.
2. Prepare the chicken. If cooking from raw, season chicken with salt and pepper and pan-sear in a little olive oil until golden and cooked through. Let rest and dice. Rotisserie chicken also works well.
3. Mix the dressing. In a bowl, whisk mayonnaise (or yogurt), olive oil, lemon juice, Dijon, garlic, and Italian seasoning. Season with salt and pepper.
4. Combine the salad. In a large mixing bowl, add cooled pasta, chicken, lettuce, tomatoes, cucumber, red onion, and cheese. Pour over the dressing and toss until evenly coated.
5. Chill and serve. Cover and refrigerate for 20 to 30 minutes to let flavors meld. Taste and adjust seasoning just before serving.

Yield: 4 main-dish servings | Active time: 20 minutes | Total time: 30 minutes

Pro Tips for the Best Results

• Salt your pasta water: Well-seasoned pasta makes the whole salad taste better.
• Cool before dressing: Tossing warm pasta with creamy dressing can make it absorb too much and dry out later.
• Layer texture: Add crunchy elements like lettuce, peppers, or seeds just before serving.
• Make it lighter: Use half mayo and half Greek yogurt; the olive oil keeps it silky.
• Meal prep smart: Store lettuce separately and fold it in right before serving if holding longer than a day.

Easy Variations

• BBQ Chicken Pasta Salad: Replace half the dressing with your favorite BBQ sauce and add a handful of corn.
• Mediterranean: Add Kalamata olives, crumbled feta, chopped cucumbers, and a pinch of oregano.
• Spicy: Stir in a teaspoon of hot sauce or diced jalapeños.
• Vegetarian: Swap chicken for chickpeas or white beans.
• Pesto Version: Replace the dressing with 1/3 cup basil pesto plus a squeeze of lemon.

Serving and Storage

• Serving: Great with garlic bread, sliced fruit, or a simple green salad.
• Refrigeration: Store in an airtight container up to 3 days. Stir and refresh with a splash of lemon juice before serving.
• Freezing: Not recommended; mayonnaise-based dressings and pasta can separate when thawed.

Frequently Asked Questions

What pasta shapes work best for chicken pasta salad?

Short shapes such as rotini, penne, bow ties, or shells hold the dressing and mix-ins well, giving each bite great texture.

Can I use rotisserie chicken?

Yes. Rotisserie chicken is a fast and flavorful shortcut. Remove skin, shred or cube the meat, and add it directly to the salad.

How do I keep the salad from drying out?

Cool the pasta before dressing and reserve a tablespoon of dressing to add just before serving. A splash of lemon juice also brightens leftovers.

Can I make this dairy-free?

Use dairy-free mayonnaise or a tahini-lemon dressing and omit the cheese. The salad stays creamy and satisfying.

Is it safe to pack for lunch?

Yes. Keep it chilled in an insulated lunch bag with an ice pack and consume within 4 hours for best quality.

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