Cold Pasta Salad With Chicken – Fresh, Satisfying, and Easy
Cold pasta salad with chicken is that reliable meal you can throw together on a weeknight and proudly serve to guests on the weekend. It’s bright, savory, and loaded with texture—crisp veggies, tender chicken, and a creamy yet tangy dressing. It keeps well, travels easily, and tastes even better after a few hours in the fridge.
Whether you’re packing lunches, feeding a crowd, or looking for a no-fuss dinner, this salad checks all the boxes.
Cold Pasta Salad With Chicken - Fresh, Satisfying, and Easy
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil.Cook pasta until just al dente, following package times. Drain and rinse under cold water to stop the cooking. Toss with a drizzle of olive oil to prevent sticking.
- Mix the dressing: In a bowl or jar, whisk together mayonnaise, Greek yogurt, Dijon, red wine vinegar, olive oil, honey, garlic, oregano, salt, and pepper.Taste and adjust acidity or salt as needed.
- Prep the mix-ins: While the pasta cools, chop the chicken, tomatoes, cucumber, red onion, bell pepper, celery, and olives. Crumble or shred the cheese. Chop the parsley.
- Combine the salad: In a large bowl, add the cooled pasta, chicken, veggies, olives, cheese, and parsley.Pour over about two-thirds of the dressing.
- Toss gently: Use two large spoons to combine until everything is evenly coated. Add more dressing as needed to reach your preferred creaminess.
- Chill for flavor: Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. The pasta will absorb some dressing as it rests.
- Final seasoning: Before serving, taste and add a pinch of salt, a squeeze of lemon, or extra dressing if the salad seems dry.
What Makes This Recipe So Good
- Balanced flavors and textures: You get creamy dressing, juicy chicken, crunchy vegetables, and perfectly cooked pasta in every bite.
- Make-ahead friendly: It’s ideal for meal prep and potlucks. The flavors meld as it chills, so it tastes even better the next day.
- Flexible ingredients: You can swap the vegetables, pasta shapes, or dressing to fit your taste or what’s in your pantry.
- Protein-packed: Chicken adds staying power, making this salad a complete meal rather than just a side.
- Quick cleanup: Most of the work happens in one pot and one bowl. Simple, efficient, and stress-free.
Ingredients
- 12 ounces short pasta (rotini, penne, or bowties)
- 2 cups cooked chicken, diced or shredded (rotisserie chicken works great)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (English cucumber preferred)
- 1/2 cup red onion, thinly sliced
- 1 cup bell pepper, diced (any color)
- 1/2 cup celery, thinly sliced
- 1/2 cup black olives, sliced (optional)
- 1/2 cup feta or shredded cheddar (optional, pick your favorite)
- 1/4 cup fresh parsley, chopped
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt (or more mayo)
- 2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar (or lemon juice)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon honey (to balance acidity)
- 1 teaspoon garlic powder (or 1 small clove, finely minced)
- 1/2 teaspoon dried oregano (or Italian seasoning)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
How to Make It
- Cook the pasta: Bring a large pot of salted water to a boil.Cook pasta until just al dente, following package times. Drain and rinse under cold water to stop the cooking. Toss with a drizzle of olive oil to prevent sticking.
- Mix the dressing: In a bowl or jar, whisk together mayonnaise, Greek yogurt, Dijon, red wine vinegar, olive oil, honey, garlic, oregano, salt, and pepper.Taste and adjust acidity or salt as needed.
- Prep the mix-ins: While the pasta cools, chop the chicken, tomatoes, cucumber, red onion, bell pepper, celery, and olives. Crumble or shred the cheese. Chop the parsley.
- Combine the salad: In a large bowl, add the cooled pasta, chicken, veggies, olives, cheese, and parsley.Pour over about two-thirds of the dressing.
- Toss gently: Use two large spoons to combine until everything is evenly coated. Add more dressing as needed to reach your preferred creaminess.
- Chill for flavor: Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. The pasta will absorb some dressing as it rests.
- Final seasoning: Before serving, taste and add a pinch of salt, a squeeze of lemon, or extra dressing if the salad seems dry.
How to Store
- Refrigerate: Store in an airtight container for up to 3–4 days.Give it a quick toss before serving.
- Refresh leftovers: Stir in a splash of olive oil or a spoonful of yogurt/mayo if it thickens or dries out in the fridge.
- Keep components separate: If making ahead for a party, store the dressing separately and toss right before serving for the best texture.
- Do not freeze: Pasta salads don’t freeze well. The texture becomes mushy when thawed.
Benefits of This Recipe
- High-protein meal: Chicken and Greek yogurt add satisfying protein without making the salad heavy.
- Easy to scale: Double it for a crowd or halve it for lunches through the week.
- Budget-friendly: Uses pantry staples and versatile produce. Rotisserie chicken keeps prep time low and cost reasonable.
- Customizable for diets: You can make it gluten-free, dairy-free, or lower-carb with simple swaps.
- Perfect for hot days: No oven time required, and it’s served cold.
What Not to Do
- Don’t overcook the pasta: Soft pasta turns mushy after chilling and tossing with dressing.
- Don’t skip salting the water: Properly seasoned pasta is the foundation of good flavor.
- Don’t add hot pasta to the dressing: The heat can thin and split the dressing.Cool it first.
- Don’t overload with watery veggies: If using cucumbers or tomatoes that are extra juicy, pat them dry with paper towels.
- Don’t forget to re-season: Chilling mutes flavors. Taste again before serving.
Recipe Variations
- Herby lemon version: Swap red wine vinegar for lemon juice, add fresh dill and basil, and finish with extra lemon zest.
- Southwest twist: Use lime juice in the dressing, add corn, black beans, cilantro, and pepper jack. Season with a pinch of chili powder and cumin.
- Mediterranean style: Add kalamata olives, sun-dried tomatoes, artichoke hearts, and feta.Use oregano and a touch of red pepper flakes.
- Creamy ranch: Replace the dressing with a homemade ranch-style mix: mayo, yogurt, buttermilk, dill, parsley, chives, garlic, and onion powder.
- Pesto chicken: Toss the pasta with basil pesto thinned with a bit of olive oil and lemon juice. Add cherry tomatoes and mozzarella pearls.
- High-veggie, lighter carb: Use half pasta and half chopped romaine or blanched broccoli for extra crunch and color.
- Gluten-free option: Use your favorite gluten-free pasta and cook it slightly less than package time for the best texture.
- Dairy-free option: Skip the cheese and use a mayo-only dressing or a vinaigrette with olive oil and vinegar.
FAQ
Can I use canned chicken?
Yes, you can. Drain it well and break it into small pieces.
For the best flavor and texture, rotisserie or leftover roasted chicken is ideal, but canned works in a pinch.
What pasta shape works best?
Short, ridged shapes like rotini, penne, or bowties hold the dressing and mix-ins well. Avoid long strands like spaghetti, which are harder to toss and eat in a salad.
How do I keep the salad from getting watery?
Pat watery vegetables dry, cool the pasta completely before dressing, and avoid overmixing. If making it ahead, hold back a few tablespoons of dressing to add right before serving.
Can I make this without mayonnaise?
Absolutely.
Use a Greek yogurt base for creaminess, or switch to a simple vinaigrette with olive oil, vinegar or lemon juice, Dijon, and herbs.
Is this safe for a picnic?
Yes, but keep it cold. Pack it in an insulated cooler with ice packs and avoid leaving it at room temperature for more than 2 hours (1 hour if it’s very hot outside).
What vegetables can I swap in?
Try peas, carrots, broccoli, snap peas, or roasted red peppers. Just aim for a mix of crunchy and juicy elements to keep the salad lively.
How far in advance can I make it?
You can make it 24 hours ahead.
Add delicate herbs and a bit of extra dressing just before serving to freshen it up.
What if I don’t have Greek yogurt?
Use more mayo, or stir in sour cream. You can also thin the dressing with a splash of milk or water if it gets too thick.
Final Thoughts
Cold pasta salad with chicken is the kind of recipe that fits your life—easy to throw together, easy to adapt, and easy to love. With crisp veggies, a creamy-tangy dressing, and tender chicken, it delivers comfort and freshness in every bite.
Make it your own with the variations, keep a bowl in the fridge for grab-and-go meals, and enjoy a dish that never gets old.
