Description

This Easy Chicken Pasta Salad Recipe is a vibrant, wholesome dish combining tender chicken, fresh colorful vegetables, and a zesty lemon-Dijon dressing. Ready in under 30 minutes, it delivers balanced nutrition with protein, carbs, and veggies in a refreshing, satisfying meal perfect for lunches or light dinners.

Ingredients

Scale

Protein

Cooked chicken breast, chopped into bite-sized pieces

Pasta

1½ cups pasta (fusilli, rotini, or penne), cooked al dente and cooled

Fresh Vegetables

1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, chopped
¼ cup red onion, finely sliced

Fresh Herbs

2 tbsp fresh basil or parsley, finely chopped

Dressing

3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt, to taste
Black pepper, to taste

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool and prevent sticking.
Prepare the chicken: Use pre-cooked chicken breasts or quickly grill or sauté chicken strips seasoned with salt and pepper. Let them cool slightly before chopping into bite-sized pieces.
Chop the vegetables: Dice cucumbers, halve cherry tomatoes, finely slice red onion, and chop bell peppers into small pieces. Chop fresh herbs finely to release flavor.
Make the dressing: Whisk together olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified and tangy.
Combine all ingredients: In a large mixing bowl, combine the cooked pasta, chicken, chopped vegetables, and herbs. Pour the dressing over and toss gently until everything is evenly coated.
Chill and serve: Refrigerate the salad for at least 20 minutes to allow flavors to meld beautifully. Serve chilled or at room temperature for maximum freshness and flavor.

Notes

Cook pasta al dente: Slightly firm pasta holds up better and provides a better texture in the salad.
Use chilled ingredients: Helps maintain a fresh and crisp texture when tossing the salad.
Let the salad rest: Allowing it to chill lets the dressing soak in and flavors blend more deeply.
Add dressing gradually: To avoid over-saturating, start with less dressing and adjust to taste.
Use sharp knives for chopping: This ensures clean cuts that keep veggies intact and vibrant.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salads
Method: No-cook (stovetop for pasta and optional chicken cooking)
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 220mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg

Keywords: chicken pasta salad, easy chicken salad, healthy pasta salad, quick lunch recipe, summer salad, gluten free pasta salad