Chicken Pasta Salad

May be an image of pasta

Step 2: Prepare the Chicken

If your chicken isn’t already cooked, season chicken breasts with salt, pepper, and a touch of paprika or Italian seasoning. Cook in a pan with olive oil over medium heat until golden on the outside and fully cooked inside.

Let the chicken rest for a few minutes, then cut it into bite-sized cubes or thin strips. Cooling the chicken slightly prevents the salad from becoming greasy.

Step 3: Chop the Vegetables

While the pasta and chicken cool, prepare the vegetables. Dice the cucumber, bell pepper, and red onion evenly so every bite is balanced. Halve the cherry tomatoes and finely chop the fresh herbs for added aroma and color.

Step 4: Make the Dressing

In a small bowl, whisk together mayonnaise (or Greek yogurt), olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Taste and adjust seasoning as needed. The dressing should be creamy, tangy, and well-balanced.

Step 5: Assemble the Salad

In a large mixing bowl, combine the cooled pasta, chicken, and chopped vegetables. Pour the dressing over the top and gently toss until everything is evenly coated.

Take your time mixing—this helps keep the pasta intact and the chicken tender.

Step 6: Chill and Let the Flavors Blend

Cover the bowl and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to blend beautifully and gives the salad its signature refreshing taste.

Step 7: Final Touches Before Serving

Before serving, give the salad a gentle stir. Add extra fresh herbs, a pinch of salt, or a squeeze of lemon juice if needed. Serve chilled or at cool room temperature.

Tips for the Best Chicken Pasta Salad

Use short pasta shapes to hold the dressing better.
Keep ingredients cool before mixing to maintain texture.
Add dressing gradually—pasta absorbs moisture over time.
For extra flavor, sprinkle in grated Parmesan or crumbled feta.

Why This Salad Is a Winner

Chicken Pasta Salad is endlessly customizable, budget-friendly, and perfect for making ahead. It stores well, tastes even better the next day, and can be adapted to suit any season or preference. Creamy yet fresh, filling yet light—this is a recipe you’ll come back to again and again.

If you’d like, I can also: