Easy Pasta Salad Chicken

This Pasta Salad with Chicken is a wonderful go to for busy nights when you want a meal that feels fresh and satisfying without a ton of fuss. It balances pasta with colorful veggies, tender chicken, and a zesty dressing, making each bite flavorful and fun to eat. Great for making ahead and easily customizable, this salad works just as well for a family dinner as it does packed in a lunchbox.

I first made this during a hectic week and loved how it stayed flavorful even the next day. Now it’s a favorite for weekday dinners and busy weekend lunches alike.

Ingredients

• Cherry tomatoes: any color, they add freshness and juiciness pick firm yet ripe for the best texture
• Fresh basil: bright flavor and aroma choose vibrant green leaves without dark spots
• Fresh garlic: gives the dressing a punch of flavor avoid pre minced for best taste
• Extra virgin olive oil: smooth and fruity it ties the dressing together beautifully
• Pasta: smaller shapes like wagon wheels or elbows work well to blend with other ingredients choose quality pasta for firm texture
• Cannellini beans: canned, drained, and rinsed to boost fiber and add creamy texture
• Cooked chicken: use grilled, rotisserie, or pan seared tenders fully cooked so you can toss together quickly
• Cheese: options like crumbled goat, feta, or diced mozzarella add creaminess and tang pick fresh, good quality cheese

Instructions

Add the Tomatoes and Herbs:

Place the cherry tomatoes, torn fresh basil leaves, minced garlic, and a pinch of salt in a medium bowl. Drizzle with olive oil and toss gently to combine. Let this mixture sit for 10 to 15 minutes so the flavors meld and the tomatoes begin to soften slightly. This infuses the olive oil with basil and garlic flavor while mellowing the raw garlic bite.

Cook the Pasta:

Bring a large pot of salted water to a boil and add the pasta. Follow the package instructions for cooking time, usually around 8 to 10 minutes, until the pasta is al dente but tender. Drain the pasta well in a colander and run under cold water briefly to stop cooking and cool it down slightly for the salad.

Prepare the Add Ins and Assemble:

Drain and rinse the cannellini beans to remove excess sodium and starch. Remove the basil leaves and garlic pieces from the tomato mixture if kids don’t like bits of herbs or raw garlic. Dice or shred the cooked chicken into bite sized pieces. In a large mixing bowl, combine the cooled pasta, marinated tomatoes, beans, and chicken. Add cheese and toss everything gently so the salad is evenly coated without bruising the ingredients.

Serve or Chill:

This pasta salad can be served right away at room temperature or refrigerated for a few hours to let the flavors deepen. It is best served slightly chilled but not icy cold to keep the olive oil dressing smooth and flavorful.

Fresh basil is my favorite part of this salad. I love how it lifts the whole dish with its bright herbal fragrance. When my kids were younger, they didn’t like green stuff so I always removed the basil leaves after marinating so the flavor was there but without the bits they might fuss over. It’s a small trick that keeps the texture perfect for everyone at the table.

Storage Tips

Keep leftovers in an airtight container in the refrigerator. The pasta salad is best eaten within 3 to 5 days. Before serving leftovers, let the salad sit at room temperature for about 30 minutes so the olive oil dressing regains its silky texture and the flavors pop again.

Ingredient Substitutions

You can easily leave out the chicken to make a vegetarian version or swap in cooked shrimp, tofu, or canned tuna. Try different cheeses like shredded cheddar for a milder taste or no cheese if you need dairy free. Swap in chickpea or lentil pasta for a gluten free and protein packed option.

Serving Suggestions

Serve this pasta salad as a light main dish for lunch or dinner alongside a crisp green salad or roasted vegetables. It also works wonderfully as a picnic meal or a potluck dish that can be prepped in advance without stress.

This pasta salad is an easy make ahead dish that stays flavorful and keeps well for several days. Serve slightly chilled for best texture and flavor.

Your Recipe Questions Answered

→ What pasta shapes work best?

Smaller shapes like wagon wheels, mini wagon wheels, elbows, or farfalle are ideal as they mix well with other ingredients and are easy to eat.

→ Can I make this dish vegetarian?

Yes, simply omit the chicken and use extra beans or other proteins like tofu or shrimp for added texture and nutrition.

→ How should I store leftovers?

Keep leftovers in an airtight container in the fridge for 3-5 days. Let the salad sit at room temperature for 30 minutes before serving for best flavor.

→ What cheese works well in this salad?

Crumbled goat cheese, feta, diced mozzarella, or shredded cheddar all complement the flavors nicely and add creamy texture.

→ Can I customize the dressing?

Yes, the simple olive oil and garlic dressing can be adjusted with herbs or vinegar according to your taste preferences.

→ Is this dish suitable for kids?

Absolutely. It’s made with kid-friendly ingredients and can be served mixed or separated to suit picky eaters.