Chicken Pasta Salad Recipe – Easy Fresh Summer Dinner Winner

Sunshine on your plate—that’s exactly how I’d describe my fresh summery chicken pasta salad recipe. The first time I tossed this together, I was standing in my steamy kitchen with the windows wide open, craving something cool, colorful, and packed with flavor. Honestly, summer dinners can get a bit predictable, but this chicken pasta salad breaks out of the usual rut. It’s got juicy grilled chicken, crisp veggies, and a punchy homemade dressing that makes every bite sing.

I discovered this chicken pasta salad recipe during one of those “what’s in the fridge” moments. It started as a way to use leftover chicken, but now it’s a family tradition. I’ve tested and tweaked this salad more times than I can count—sometimes it’s loaded with fresh basil, other times I sneak in roasted corn. Every version has a story, and each one is a hit at potlucks, picnics, and even cozy weeknight dinners.

What I love most? It’s a dinner idea that’s both vibrant and satisfying. The flavors pop—the chicken is tender, the pasta is al dente, and the veggies add crunch. Oh, and the best part? It’s ridiculously easy to make. Whether you’re feeding a crowd or just want something fresh for yourself, this chicken pasta salad is summer’s answer to boring meals. Trust me, after one forkful, you’ll want it on repeat all season long.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in about 30 minutes. Perfect for weeknights when you’d rather be outside than stuck in the kitchen.
• Simple Ingredients: Nothing fancy here—just everyday staples and a few fresh veggies you probably already have.
• Perfect for Summer Gatherings: This chicken pasta salad is a total crowd-pleaser for family dinners, barbecues, or those lazy Sunday brunches.
• Balanced & Satisfying: Packed with lean protein, crunchy veggies, and a tangy dressing, it’s as filling as it is refreshing.
• Customizable: Swap in your favorite pasta shape, add extra herbs, or sneak in whatever produce you find at the farmer’s market.

What makes this chicken pasta salad stand out from the rest? After years of mixing and matching ingredients, I’ve landed on a technique that always delivers perfect texture: tossing warm pasta with chicken and veggies lets the flavors meld beautifully. The homemade dressing—zippy, creamy, and a little sweet—coats every noodle. (No bland salads here!)

It’s the kind of dish that comforts without weighing you down. The first bite bursts with freshness, and the grilled chicken brings a smoky depth that you just can’t get from rotisserie. My kids ask for seconds, and my friends always want the recipe. So if you’re looking for a chicken pasta salad that’s more than just “pasta with stuff,” you’ve found it.

Honestly, this salad makes summer dinners feel special—without any fuss. It’s both healthy and indulgent, and you’ll feel good serving it to anyone, anytime.

Ingredients Needed

This chicken pasta salad recipe is all about fresh, wholesome ingredients that come together for maximum flavor and crunch. Most of them are pantry staples, but you can definitely swap and adjust based on what’s in season or what you love.

• Pasta: 12 oz (340 g) rotini or penne (whole wheat or regular; go gluten-free if needed)
• Chicken Breast: 2 medium (about 1 lb/450 g), grilled or roasted, sliced or cubed
• Cherry Tomatoes: 1 cup (150 g), halved (the sweeter, the better)
• Cucumber: 1 medium, diced (English cucumber works best for extra crunch)
• Red Bell Pepper: 1 large, diced (adds sweetness and color)
• Red Onion: 1/4 cup (30 g), finely chopped (mild bite—skip if you prefer mellow flavor)
• Black Olives: 1/3 cup (50 g), sliced (optional, but I love the briny kick)
• Feta Cheese: 1/2 cup (75 g), crumbled (or goat cheese for a tangier twist)
• Fresh Basil: 1/4 cup (10 g), chopped (or substitute parsley or dill)
• Homemade Dressing:
  • Olive Oil: 1/3 cup (80 ml) (extra virgin for best flavor)
  • Lemon Juice: 3 tbsp (45 ml), freshly squeezed
  • Dijon Mustard: 1 tbsp (15 g)
  • Honey: 2 tsp (10 g) (balances acidity—maple syrup works too)
  • Minced Garlic: 1 clove
  • Salt & Pepper: to taste

Ingredient Tips: For chicken, I swear by grilling with a bit of olive oil, salt, and pepper—super juicy and flavorful. If you’re tight on time, rotisserie chicken works, but nothing beats that smoky char.

Don’t have feta? Try shredded mozzarella or skip the cheese for a dairy-free option. Whole wheat pasta adds nutty flavor and extra fiber, but any shape will do. And if you’re feeling extra summery, toss in some grilled corn or fresh arugula. (This salad doesn’t judge!)

Substitutions: Swap chicken for turkey or tofu for a vegetarian version. Use gluten-free pasta for dietary needs. For extra protein, toss in a handful of chickpeas. And always taste as you go—sometimes, a squeeze more lemon is just what you need.

Equipment Needed

• Large Pot: For boiling pasta. (A heavy-bottomed one heats evenly.)
• Grill Pan or Outdoor Grill: For cooking chicken. A stovetop skillet works fine if you’re indoors.
• Cutting Board & Sharp Knife: For chopping veggies and chicken. (A ceramic knife keeps tomatoes intact!)
• Mixing Bowls: At least two—one for pasta, one for tossing everything together.
• Measuring Cups & Spoons: For dressing and pasta.
• Whisk or Fork: For blending dressing ingredients. (Honestly, a fork works if you’re in a rush.)
• Salad Tongs: Makes mixing easy, but clean hands work too.
• Colander: For draining pasta. (If you’re like me, don’t forget to rinse with cold water to stop cooking.)

Equipment Tips: If you don’t have a grill, roasting chicken in the oven works. Just go for 400°F (200°C) for about 20 minutes. For budget-friendly tools, I’ve used thrift-store mixing bowls for years—they’re sturdy and easy to clean.

Keep knives sharp for safe, clean chopping. And don’t forget to give your grill pan a good scrub after cooking chicken (nothing ruins a salad like burnt bits!).

Preparation Method

1. Cook the Pasta:
   
   Bring a large pot of salted water to a boil. Add 12 oz (340 g) rotini or penne and cook until al dente, about 8-10 minutes. Drain in a colander and rinse with cold water to cool and prevent sticking. Set aside.
   Tip: Taste a noodle—if it’s firm but tender, it’s ready. Don’t overcook; mushy pasta makes for a sad salad.
2. Prepare the Chicken:
   
   While pasta cooks, grill or pan-sear 2 medium chicken breasts (about 1 lb/450 g) with a drizzle of olive oil, salt, and pepper. Cook over medium-high heat for 5-6 minutes per side, or until juices run clear and internal temp reaches 165°F (74°C). Slice or cube once cooled.
   Warning: Don’t slice chicken hot—it dries out fast.
3. Chop the Veggies:
   
   Dice 1 medium cucumber, 1 large red bell pepper, and halve 1 cup (150 g) cherry tomatoes. Finely chop 1/4 cup (30 g) red onion and slice 1/3 cup (50 g) black olives if using.
   Note: For milder onion flavor, soak chopped onion in cold water for 5 minutes, then drain.
4. Make the Dressing:
   
   In a small bowl, whisk together 1/3 cup (80 ml) olive oil, 3 tbsp (45 ml) lemon juice, 1 tbsp (15 g) Dijon mustard, 2 tsp (10 g) honey, 1 minced garlic clove, and salt & pepper to taste. Whisk until smooth and slightly thickened.
   Tip: Taste and adjust lemon or honey as needed—everyone’s palate is different!
5. Combine Ingredients:
   
   In a large mixing bowl, add cooled pasta, chicken, veggies, olives, and 1/2 cup (75 g) crumbled feta. Pour dressing over the top and toss gently with salad tongs until everything is evenly coated.
   Tip: Toss while pasta is still a little warm for best flavor absorption.
6. Add Herbs:
   
   Sprinkle 1/4 cup (10 g) chopped fresh basil (or parsley/dill) and give the salad one last toss.
7. Chill & Serve:
   
   Cover and refrigerate for at least 20 minutes before serving. This lets flavors mingle and the salad cools perfectly.
   Warning: If you over-chill, pasta can firm up too much—let sit at room temp for 10 minutes if needed.

Troubleshooting: If salad seems dry, drizzle a touch more olive oil before serving. Too tangy? Add a pinch of sugar. If chicken is bland, hit it with a sprinkle of sea salt—don’t be shy!

Personal Tips: I prep veggies while pasta cooks for speed, and always make extra dressing for leftovers. If kids are helping, let them toss in the cheese (they love it!).

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks to make this chicken pasta salad recipe foolproof:

• Perfect Pasta Texture: Always salt your pasta water generously—it’s the first step to flavor. Rinse pasta after cooking to cool it quickly and prevent clumping.
• Juicy Chicken: Marinate chicken in olive oil, lemon, and herbs for 30 minutes if you have time. It makes a big difference. Don’t overcook—chicken should be tender, not dry.
• Flavor Balance: The dressing is key! If it tastes too sharp, mellow it with a bit more honey. If it’s bland, add a pinch of salt or a dash more mustard.
• Veggie Crunch: Use firm, fresh veggies for best texture. Softer veggies (like ripe tomatoes) can get mushy if made too far ahead—add them last if prepping early.
• Consistent Mixing: Toss salad gently to avoid breaking pasta and squishing veggies. Salad tongs or two large spoons work great.

Common mistake? Overcooking pasta. (Guilty!) Don’t wander off while it boils. Also, don’t skip chilling—warm salad just isn’t as refreshing.

Timing tip: Prep veggies while chicken cooks, and whip up the dressing while pasta boils. That way, everything comes together fast. If you double the recipe, use two bowls for easier tossing. And if you’re making ahead, reserve some dressing to freshen up leftovers.

Honestly, I’ve had a few soggy salads over the years. Lesson learned: always dry veggies thoroughly after washing, and don’t overdress. Less is more—you can always add more!

Variations & Adaptations

This chicken pasta salad recipe is endlessly adaptable. Here are three of my favorite twists:

• Vegetarian Version: Skip the chicken and add grilled tofu or chickpeas. Still hearty, still delicious.
• Seasonal Swap: In late summer, toss in grilled zucchini or fresh sweet corn. In spring, try asparagus spears and baby spinach.
• Spicy Kick: Add a pinch of red pepper flakes to the dressing or sliced jalapeños for heat lovers.

For gluten-free needs, use chickpea or lentil pasta. Dairy-free? Omit the feta or swap for a vegan alternative.

If you like Mediterranean flavors, add sun-dried tomatoes and a dash of oregano. For a creamy twist, stir in a spoonful of Greek yogurt to the dressing (it’s so good!).

One personal favorite: I once made this with leftover smoked turkey and roasted red peppers—total flavor bomb. Don’t be afraid to get creative. This salad plays well with anything fresh and tasty.

Serving & Storage Suggestions

Serving: Serve chicken pasta salad chilled, straight from the fridge. It’s best in a big, colorful bowl—makes it look like a summer party on your table. Garnish with extra basil or a sprinkle of feta for a Pinterest-worthy finish.

Pairings: Pair with iced tea, crisp white wine, or sparkling lemonade. It goes great with garlic bread, grilled veggies, or a simple green salad.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Pasta may firm up; just add a splash of olive oil or a spoonful of extra dressing before serving.

Freezing: Not recommended—the veggies lose their crunch and pasta texture suffers.

Reheating: If you prefer it slightly warm, microwave just until the chill is off (30 seconds). But honestly, it tastes best cold or at room temperature.

Flavor Development: The flavors intensify overnight—sometimes day two is even better! Just give it a gentle toss before serving.

Nutritional Information & Benefits

Here’s a rough estimate per generous serving (about 1 1/2 cups):

• Calories: 350
• Protein: 22g
• Carbs: 38g
• Fat: 12g
• Fiber: 4g

Health Benefits: Lean grilled chicken adds protein, while fresh veggies give you vitamins, minerals, and fiber. Olive oil is heart-healthy, and the whole wheat pasta option bumps up the nutrition.

Gluten-free and dairy-free adaptations are easy, making this recipe friendly for many diets. Watch out for allergens (dairy, wheat, olives) and swap as needed.

From my experience, it’s a balanced dinner that leaves you feeling satisfied but not stuffed. Great for active lifestyles or post-workout meals, too!

Conclusion

If you’re searching for a dinner that’s fresh, colorful, and full of flavor, this chicken pasta salad recipe is your answer. It’s easy, flexible, and just plain fun to eat—plus, it looks gorgeous on any table.

Don’t be afraid to make it your own—swap veggies, change the herbs, go bold with spice. This salad is built for creativity. I love it because it’s always reliable but never boring, and it brings a little sunshine to every meal.

Give it a try and let me know how you make it your own! Drop a comment below, share your pictures, or tag me if you post it on Pinterest. Here’s to fresh summer eats and memorable dinners—enjoy every bite!

Frequently Asked Questions

Can I make chicken pasta salad ahead of time?

Yes! It actually tastes better after a few hours in the fridge. Just give it a good toss before serving.

What’s the best pasta shape for this recipe?

Rotini or penne are my favorites—they hold dressing well and mix evenly. But any short pasta works.

How do I keep the salad from getting soggy?

Dry veggies thoroughly before adding and don’t overdress. Add tomatoes last if prepping ahead.

Can I use leftover rotisserie chicken?

Absolutely. It’s a great shortcut. Just shred or cube and mix in as directed.

Is this chicken pasta salad recipe gluten-free?

It can be! Just use your favorite gluten-free pasta and double-check that all other ingredients are safe for your needs.

Chicken Pasta Salad Recipe – Easy Fresh Summer Dinner Winner

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• Author: Jason Miller
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This vibrant chicken pasta salad is packed with juicy grilled chicken, crisp veggies, and a punchy homemade dressing. It’s a quick, customizable, and refreshing dinner perfect for summer gatherings or weeknight meals.

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Ingredients

Scale 1x2x3x

• 12 oz rotini or penne pasta (whole wheat or regular; gluten-free if needed)
• 2 medium chicken breasts (about 1 lb), grilled or roasted, sliced or cubed
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 large red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup black olives, sliced (optional)
• 1/2 cup feta cheese, crumbled (or goat cheese)
• 1/4 cup fresh basil, chopped (or parsley or dill)
• 1/3 cup olive oil (extra virgin)
• 3 tbsp lemon juice, freshly squeezed
• 1 tbsp Dijon mustard
• 2 tsp honey (or maple syrup)
• 1 clove garlic, minced
• Salt & pepper, to taste

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Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water; set aside.
2. While pasta cooks, grill or pan-sear chicken breasts with olive oil, salt, and pepper over medium-high heat for 5-6 minutes per side, until juices run clear and internal temperature reaches 165°F. Slice or cube once cooled.
3. Dice cucumber, red bell pepper, and halve cherry tomatoes. Finely chop red onion and slice black olives if using.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, and salt & pepper until smooth and slightly thickened.
5. In a large mixing bowl, add cooled pasta, chicken, veggies, olives, and feta. Pour dressing over and toss gently until evenly coated.
6. Sprinkle chopped fresh basil (or parsley/dill) and toss again.
7. Cover and refrigerate for at least 20 minutes before serving. If over-chilled, let sit at room temperature for 10 minutes before serving.

Notes

For best flavor, toss pasta while still slightly warm. Marinate chicken in olive oil, lemon, and herbs for extra juiciness. Use gluten-free pasta for dietary needs and omit feta for dairy-free. Add extra veggies or herbs as desired. Store leftovers in an airtight container for up to 3 days; add a splash of olive oil before serving. Not recommended for freezing.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: American, Mediterranean

Nutrition

• Serving Size: About 1 1/2 cups per serving
• Calories: 350
• Sugar: 6
• Sodium: 550
• Fat: 12
• Saturated Fat: 4
• Carbohydrates: 38
• Fiber: 4
• Protein: 22

Keywords: chicken pasta salad, summer salad, easy dinner, healthy salad, grilled chicken, picnic recipe, potluck salad, Mediterranean salad, meal prep, gluten-free option