Chicken Pasta Salad
Chicken Pasta Salad is a hearty, refreshing dish made with tender pasta, juicy chicken, crisp vegetables, and a zesty homemade dressing. Perfect for picnics, potlucks, meal prep, or a light summer dinner, it’s versatile, protein-packed, and easy to customize.
Ingredients
- 3 cups cooked pasta penne, rotini, or bowties
- 2 cups cooked chicken breast or thigh shredded or diced
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red bell pepper diced
- ½ cup red onion finely chopped
- ¼ cup black olives sliced (optional)
- ½ cup shredded cheddar or feta cheese optional
- ¼ cup fresh parsley or basil chopped
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil the pasta in salted water according to package directions. Drain and rinse under cold water to stop cooking. Set aside.
- Prepare the dressing: In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, mustard, garlic, oregano, salt, and pepper.
- Combine the salad: In a large bowl, combine the cooled pasta, chicken, tomatoes, cucumber, bell pepper, onion, olives, and cheese if using.
- Add dressing: Pour the dressing over the salad and toss until everything is well coated.
- Serve: Garnish with fresh herbs and serve chilled or at room temperature.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add chopped avocado or a handful of arugula for more freshness.
- Store in the refrigerator for up to 3 days—perfect for meal prep.
- Great served alongside grilled dishes or as a stand-alone lunch.