Chicken Pasta Salad Recipe: Creamy Cold Pasta with Grilled Chicken

This Easy Pasta Salad with Chicken is an ideal recipe for warm-weather meals. Whether served as a side or a satisfying lunch, this chicken pasta salad is full of flavor and protein.

In summer, pasta salads are a staple in many Italian households. I preferred pasta salads over prosciutto e melone and kept them on the menu for weekday lunches, picnics and light dinners.

Cold pasta might sound boring at first, but pasta salads are endlessly adaptable. Add chicken, mozzarella or tuna and you have a completely different dish each time. They’re quick, versatile and can be very healthy — just like this version.

Why you will love this chicken pasta salad?

Here are the main reasons this pasta salad becomes a go-to during warm months:

• It’s flavorful and relies on fresh ingredients.
• Easy and quick to prepare with minimal fuss.
• Balanced and nutritious: chicken adds protein, avocado and olive oil provide healthy fats, and vegetables contribute vitamins and fiber.
• Great for meal prep — make it ahead for lunches all week.
• Highly customizable: swap ingredients or change the dressing to create a new dish every time.

The ingredients for easy pasta salad

This recipe uses simple ingredients you likely have on hand. I also note easy substitutions so you can adapt what’s available.

• Chicken breast: boneless, skinless. Cook at home for best control or use precooked/rotisserie chicken for convenience.
• Dry pasta: use a short pasta such as fusilli, rotini, penne, farfalle or rigatoni. Whole-grain or gluten-free options work too.
• Mozzarella balls: fresh mozzarella is ideal. Dice regular fresh mozzarella if needed. Substitute feta, Parmesan or a plant-based cheese if desired.
• Cherry tomatoes: halved cherry tomatoes are juicy and flavorful. Roma or beefsteak tomatoes can be used if preferred.
• Avocado: diced, adds creaminess and healthy fats.
• Sweet corn: canned (drained) or cooked frozen corn.
• Olives: black, green or Kalamata, sliced or halved. Omit or replace with capers if you prefer.
• Olive oil: extra virgin for best flavor.
• Salt and pepper: to taste.

Best pasta for pasta salads

Short pasta shapes are best because they hold dressing and maintain texture when chilled. Good choices include fusilli, rotini, penne, farfalle, rigatoni, cavatappi or rotelle. Cook just past al dente to avoid a too-firm salad after cooling.

Best chicken for pasta salad

Boneless, skinless chicken breast is lean and versatile. Grill, bake, air fry or poach with minimal oil for a healthy addition. Precooked chicken works for speed, but check labels for added salt or oil. Avoid fried or fatty cuts if you want a lighter salad.

Homemade salad dressing

A simple dressing elevates the salad and keeps it from drying out. Combine these basic ingredients for a fresh, light dressing:

• Olive oil: extra virgin.
• White vinegar: or apple cider vinegar.
• Honey: or maple syrup/agave.
• Garlic: one minced clove or 1/2 tsp garlic powder.
• Italian seasoning: a mix of dried oregano and basil.
• Salt and pepper: to taste.

How to make chicken pasta salad

1. Cook the pasta in salted boiling water according to package directions. Drain, transfer to a large bowl and toss with a little olive oil to prevent sticking.

2. While the pasta cooks, prepare the chicken by grilling, baking, air frying or pan-cooking until done. Cut into cubes or strips.

3. Combine the pasta and chicken with diced avocado, halved cherry tomatoes, drained sweet corn, mozzarella, olives, and season with salt and pepper.

4. Toss with the dressing. Serve immediately or refrigerate in an airtight container for up to 4 days. Remove from the fridge a couple of hours before serving and add a little extra dressing if needed to refresh the texture.

How to store chicken pasta salad

Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring the salad to room temperature for 2–3 hours before serving and toss with extra dressing to restore moisture. Pasta salad does not freeze well, so refrigeration is recommended.

Easy pasta salad, made easier

If you want to make this salad even faster, try these tips:

• Buy precooked chicken: choose non-fried, low-sodium options to save time.
• Use pitted olives: saves prep time and frustration.
• Make a large batch: store portions for easy lunches during the week.

Tips for making pasta salad

From experience, these tips help ensure a great texture and flavor:

1. Pick the right shape: short shapes like fusilli, rotini, penne and farfalle work best.
2. Cook slightly past al dente: pasta firms up as it cools; cooking a little more prevents a hard final texture.
3. Toss with olive oil after draining: this prevents the pasta from sticking together.
4. Dress twice: add dressing when you prepare the salad and again before serving to refresh flavors and moisture.
5. Don’t serve straight from the fridge: let the salad come closer to room temperature for better taste and texture.

FAQ – Frequently asked questions

More healthy pasta recipes

• Tuscan chicken pasta
• Parmesan spinach pasta with chicken
• Protein pasta salad with chicken
• Low calorie Alfredo fettuccine
• Protein pesto pasta with chicken