This Chicken Pasta Salad comes together in about 30 minutes and is a no-cook wonder for quick weeknight dinner your family will love! Switch up the veggies or proteins to suit your taste or use it as a clean out the fridge meal to get rid of leftovers and odds and ends. Seriously, you can’t go wrong here!
Ingredient Breakdown
Cooked Pasta : I like to use two cups of cooked pasta for this recipe because it provides the perfect base for our awesome salad. You can use any pasta shape you have on hand penne, rotini, or even spaghetti will work well. If you prefer a whole grain or gluten-free option, there are plenty of options on the market now! Just make sure to cook it al dente so it holds up well in the salad.
Cooked Chicken, Shredded : You’ll need about one cup of shredded cooked chicken. It’s a fantastic way to use up leftovers from a roast chicken or a rotisserie chicken. If you’re in a pinch, you can also use store-bought rotisserie chicken. So easy! Alternatively, if you’re feeling adventurous, you can quickly sauté fresh chicken breast in a skillet until cooked through, the best part is that you can season it however you like, and it’ll be just as scrumptious!
Cherry Tomatoes : I really love adding one cup of halved cherry tomatoes to this salad, not only for the burst of color but also for the refreshing sweetness they bring! If cherry tomatoes aren’t your jam, diced bell peppers or even cucumber will work well. They add texture and a pop of freshness, which is what we’re going for with this recipe!
Avocado : Add in one diced avocado for that creamy goodness! Avocados are loaded with healthy fats; they also add a wonderful creaminess hello, comfort food! If you’re worried about them browning too quickly, toss them in a bit of lemon juice before adding them to the salad.
Fresh Basil : It wouldn’t be a proper pasta salad without some fresh herbs! I prefer using 1/2 cup of fresh basil leaves, chopped. The aromatic smell and flavor of basil take this salad up a notch. But don’t worry, if you don’t have basil on hand, parsley or arugula can also work wonderfully in a pinch!
Olive Oil : For the dressing, 1/4 cup of olive oil adds a big flavor punch and keeps everything nice and moist. High-quality extra virgin olive oil really does set this salad apart. If you’d like to cut back on calories a little, you can use a bit less oil or sub in Greek yogurt, but trust me, the olive oil is worth it!
Lemon Juice : Add two tablespoons of fresh lemon juice for zestiness! It brightens up the entire dish. You can also use vinegar—balsamic or red wine would add a nice touch. Just adjust to your taste!
Salt and Pepper : Finally, just a couple pinches of salt and pepper to taste. Seasoning really brings all these flavors together. I suggest starting with a small pinch of each and adding more as needed. You can never go wrong with a good pinch of salt!
Let’s Get Cooking!
Cook the Pasta: Start by cooking your pasta according to package directions, making sure to cook it al dente. Drain and rinse under cold water. This step not only stops the cooking process but helps cool it down so it can mingle with the other ingredients without getting mushy.
Combine the Ingredients: In a large bowl, combine the cooled pasta, shredded chicken, cherry tomatoes, avocado, and fresh basil. Trust me, the colors here are just beautiful! You’ll love the eye-catching sight of all those vibrant ingredients.
Make the Dressing: In a separate small bowl, whisk together the olive oil, lemon juice, and a couple pinches of salt and pepper. I like to whisk it vigorously so that it emulsifies a bit, but honestly, a quick stir will do if you’re short on time.
Dress the Salad: Pour that delicious dressing over the salad mixture and toss gently to combine. You want it well-coated but be careful not to mash the avocado, keep it chunky!
Serve It Up: You can serve the salad chilled or at room temperature, but I recommend letting it sit for about 10-15 minutes to allow those flavors to meld together beautifully. You’ll be amazed at how a bit of time can really unlock tons of flavor!
Why I Love This Recipe
This Chicken Pasta Salad is my ultimate go-to recipe when I’m looking for something hearty yet light. It’s my version of comfort food it’s easy, delicious, and I love that it feels satisfying without making me feel weighed down. Plus, it’s immensely versatile! You can use whatever you’ve got on hand, making it a family favorite that’s easy to adapt. And the best part is, it’s perfect for meal prep too!
If you loved this Chicken Pasta Salad, be sure to check out my Olive Garden Salad, my Cinnamon Apple Grape Salad, or my Steakhouse Potato Salad! You’ll find more delicious options to make your meal times breezy!
Why This Recipe Works
Quick & Easy
This salad truly comes together in under 30 minutes, making it perfect for those weeknight surprises or even fancy enough for gatherings. Just cook your pasta, toss everything together, and you’re done!
Customizable
You can totally use whatever ingredients you have. Don’t have avocado? No problem! Use some sliced olives or even small mozzarella balls. Got leftover veggies? Hit that clean-out-the-fridge button and toss them in!
Comfort Food
This salad is loaded with tons of flavor but balanced enough that it doesn’t feel like a heavy meal. You’ve got the creaminess from the avocado, the freshness from the basil, and the heartiness from the chicken. It really, truly is comfort food at its finest!
Meal Prep Friendly
Planning your week? This dish is amazing for meal prep! You can make it ahead of time and store it in an airtight container in the fridge for up to three days. Just save the avocado for when you’re ready to eat it, so it stays fresh and looks pretty!
Crowd-Pleaser
Honestly, the whole family will love it. I’ve made this for picnics, potlucks, and lunches it’s always a hit and the kids love it too. My picky eater actually asked for seconds when I served it last week!
Serving & Storage Tips
How to Serve This Chicken Pasta Salad
This salad shines as a standalone dish, but it pairs beautifully with grilled proteins or some crispy garlic bread. For an extra bit of flavor, sprinkle some feta cheese on top right before you serve it!
Storing Leftovers
It keeps well in the fridge for up to 3 days in an airtight container. Just remember that the avocado might brown a bit, so it’s best enjoyed fresh!
Reheating Instructions
If you want to serve it warm or need to reheat leftovers, I recommend tossing it in a skillet on low heat for a few minutes until warmed through. Adding a splash more olive oil can help revive those flavors, but I really think it shines cold!
Freezer Friendly?
I don’t suggest freezing this salad because of the fresh ingredients like avocado and tomatoes. They just won’t hold up well once frozen.
And there you have it a quick, easy, and most importantly, delicious Chicken Pasta Salad that your family will love! Give it a try, let me know how it goes, and remember to enjoy every cozy bite! Happy cooking, friends! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Chicken Pasta Salad
Ingredients
Method
- Cook the pasta according to package directions until al dente, then drain and rinse under cold water.
- In a large bowl, combine the cooled pasta, shredded chicken, cherry tomatoes, diced avocado, and fresh basil.
- In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Serve chilled or at room temperature, letting it sit for 10-15 minutes to meld flavors.