Chicken and Vegetable Pasta Salad is a nutritious, protein- and fiber-rich meal that’s perfect for busy weeknights, meal prep, or potlucks. Make it ahead, portion it for lunches, or serve it fresh—this versatile salad keeps well and travels easily.
This pasta salad is a staple in our kitchen. It’s a reliable make-ahead option and one of our top picks for meal prep. My husband often packs it for work, and my toddler happily eats it at home—vegetables and all. The combination of tender chicken, crisp vegetables, and hearty pasta makes it satisfying and balanced.
The BEST Pasta Salad
It’s simple to get more vegetables into your day with this flavorful pasta salad. Short pasta shapes like rotini hold the dressing well and give a pleasant texture. The salad is kid-friendly, stores well in the refrigerator, and tastes even better after the flavors meld for a few hours.
Ingredients for Pasta Salad:
- Pasta – Use any short pasta such as rotini, penne, or farfalle. Cook until al dente and cool quickly in an ice bath to stop the cooking.
- Chicken – Grilled chicken breasts work great; use freshly cooked chicken or a pre-cooked option for convenience.
- Olives – Black olives are classic here, though kalamata or other varieties are fine.
- Tomatoes – Grape or cherry tomatoes hold their shape well and add bright flavor.
- Cucumber – English cucumbers are preferred since they’re less watery and milder in flavor; slice and quarter for easy bites.
- Peppers – Bell peppers add crunch and color; cut into bite-sized pieces.
- Parmesan – Shredded Parmigiano-Reggiano brings savory depth; add to taste.
- Vinaigrette – An Italian vinaigrette complements the salad; use a homemade dressing or your favorite store-bought version.
How to make Pasta Salad:
Time needed: 30 minutes
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Cook Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain in a colander and transfer to an ice bath to cool, then drain again.
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Toss Together
In a large bowl, combine the cooled pasta, sliced chicken, olives, tomatoes, cucumber, bell peppers, and shredded Parmesan. Drizzle about three-quarters of the vinaigrette over the mixture and toss to coat. Add more dressing as needed and season with salt and pepper to taste.
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Enjoy!
Serve immediately or store in an airtight container in the refrigerator for up to a few days. The flavors improve after chilling.
FAQs
You can add carrots, peas, broccoli florets, cauliflower, or other raw vegetables you enjoy. Use what’s fresh or on hand to customize the salad.
Absolutely. Any vinaigrette or creamy dressing you prefer will work. Choose a dressing that complements the vegetables and chicken for the flavor profile you like.
TOOLS USED TO MAKE THIS PASTA SALAD:
- Cutting Board – A stable cutting board makes prep faster and safer.
- Knife Set – A sharp, reliable knife set speeds chopping and yields cleaner cuts.
- Collapsible Colander – Handy for draining pasta and vegetables and saves cupboard space when stored.
Looking for more entree salad recipes?
- Easy Dorito Taco Salad
- Pesto Pasta Salad
- Chimichurri Steak Salad
- Greek Couscous Salad
- Kale Salad with Roasted Vegetables
Chicken and Vegetable Pasta Salad
15
15
30
Ingredients
- 1.5 pounds chicken breasts, grilled, cooled
- 12 ounces rotini
- 1 can small olives
- 1 cup cherry or grape tomatoes, halved
- 1 English cucumber, sliced and quartered
- 1 orange bell pepper, cut into 1 inch pieces
- 1 yellow bell pepper, cut into 1 inch pieces
- 1/2 cup parmesan cheese, shredded
- 1 recipe Italian Vinaigrette
Instructions
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Boil water in a large pot. Add salt and pasta and cook until al dente. Drain in a colander and place in ice water. Drain again.
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Combine pasta, chicken, olives, vegetables, and Parmesan in a large bowl. Drizzle with about three-quarters of the vinaigrette and toss. Add more dressing if needed and season with salt and pepper to taste.
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Serve immediately or store in an airtight container in the refrigerator.
Calories from Fat 243
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