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–+ servings
Pasta Salad with Chicken

Discover the perfect Pasta Salad with Chicken recipe for any occasion. Easy to make and packed with flavor. Perfect for picnics and weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb penne pasta
  • 1 lb grilled chicken breast
  • 1 cup cherry tomatoes, halved
  • 1 each cucumber, peeled, seeded, and diced
  • 1 each bell pepper, diced
  • 0.5 cup frozen peas, thawed
  • 0.5 cup dressing (mayo, Italian, or ranch)
  • to taste salt and pepper
  • to garnish feta cheese, olives, red onion, fresh herbs

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Cook the penne pasta in salted boiling water until al dente, then drain and rinse with cold water to stop cooking.
  2. Prepare grilled chicken by pounding to an even thickness, seasoning, and grilling until the internal temperature reaches 165°F. Let cool before cutting into bite-sized cubes.
  3. While the pasta cooks, dice cherry tomatoes, cucumbers, and bell peppers, and thaw frozen peas.
  4. In a large bowl, mix the cooled pasta, chicken, vegetables, and any optional add-ins like olives or cheese.
  5. Start with half a cup of dressing, gently toss to combine. Adjust dressing to taste if necessary.
  6. Let the pasta salad chill in the fridge for at least an hour before serving to allow flavors to meld.
  7. Right before serving, add herbs and any crispy toppings, then toss gently.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 5mgIron: 10mg

Notes

Feel free to customize this pasta salad with whatever vegetables and dressings you have on hand. Use whole wheat pasta for added fiber or a light mayo or Greek yogurt for a healthier dressing option. This dish is perfect for meal prep; it stores well in the fridge for up to 5 days. If serving at a potluck, consider bringing along extra dressing for guests who prefer a little more flavor. For a satisfying side dish, serve with grilled meats or as part of a picnic spread.
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