Updated 4/1/25
This chicken pasta salad is creamy, zingy, and full of indulgent veggies like asparagus and sun-dried tomatoes. Pucker-up buttercup! The taste of this pasta salad will knock your socks off! You’ll want to print this one out and put it in the rotation with your other pasta recipes. This salad works incredibly well as a main dish but also as a side dish.
Pasta salad recipes are common at picnics and potlucks, but chicken pasta recipes are a nice new twist on an old classic. Try my antipasto salad, taco pasta salad, and unique, authentic Hawaiian macaroni salad!
Be prepared though, it’ll quickly become one of your most requested recipes…
What You’ll Love About This Recipe
Well, first, I love that it’s not a chicken recipe you come across often. This chicken pasta salad is cold and creamy but also made with Italian seasoning for a lively, refreshing flavor. Here are some other reasons to love it:
- Protein-packed
- Lots of fresh fragrant herbs
- Versatile
- Zesty homemade dressing
- Wholesome ingredients
Chicken Pasta Salad Recipe Ingredients
- Chicken: This chicken pasta salad calls for about 4 cups of cooked chicken, equal to a whole young chicken or 4-5 breasts. Feel free to cook or use leftovers from last night’s grill.
- Grilled chicken adds layers of succulent flavor to your pasta salad recipe. I love using rotisserie chicken for this recipe, but if you’re short on time, canned chicken works just fine. See, it’s versatile!
- If you’d prefer chicken thighs, grill them up and use them in the salad.
- Pasta: Be sure to cook your pasta in a large pot of salted water. This recipe also calls for farfalle pasta, the fun and playful bowtie. Bowtie pasta works great for this chicken pasta salad because it has plenty of valuable real estate to soak up all that yummy dressing. Still, rigatoni, rotini pasta, and penne also work well. Cook pasta according to package directions.
- Veggies. You’ll want to julienne your herbs and veggies (except for asparagus) for aesthetics and flavor. It adds an incredible visual appeal to your already beautiful chicken pasta salad. Chopping all the veggies and herbs to approximately the same size also helps ensure that you get a myriad of textures in every tangy bite!
- Fresh Herbs: We load this salad with fresh basil and chives. If you’d like to add more, I’d suggest you add fresh parsley and oregano.
- Dressing: It also helps to make the dressing first in the largest mixing bowl you have. This recipe feeds 12 people, so it makes quite a bit. Set it aside while cooking the pasta and the asparagus.
- Mayonnaise: I use Best Foods. If you can get Duke’s, use it. You can cut down on the mayo and substitute it with Greek yogurt. Of course, this will significantly change the taste. I love it with all mayo, but you have to do what you have to do for health concerns.
- More Cheese? We add a generous amount of Parmesan to this salad. If you’d like to switch things up, try feta cheese. The flavors will be wonderful together. I’d plate the salad on a large serving plate, then sprinkle it over the top of the salad. Because it’s a softer cheese, it will break down and smear over the ingredients if you toss it with everything.
Chicken Pasta Salad Tips + Variations
Texture: It is recommended that you cook your pasta al dente, which should take about 7-9 minutes. If you decide to use a different type of pasta, you’ll have to follow the package instructions.
Your asparagus will also need just a little time in about an inch of boiling water, but you still want it just a little bit of crunch. When it’s finished cooking, you’ll want to let it come to room temperature before putting it in the chicken pasta salad.
No Dry Mustard? Feel free to substitute it with Dijon mustard.
Add Tomatoes: Tomatoes are outstanding in this salad. Use diced and seeded Roma, grape, or cherry tomatoes!
Vinegar? We use lemon juice and lemon zest as our acid in our dressing, not vinegar. I love the fresh flavor it adds, along with its acidity. Vinegar is a bit harsher. If you don’t have lemons, use apple cider vinegar, and start with less than what is called for so it isn’t too strong.
Storing + Freezing + Make-Ahead
- How Long Will This Last In The Fridge? According to the USDA, your chicken pasta salad should keep in the fridge for 3-5 days, but once people know it’s in there, it disappears! Of course, it must be properly stored at or below 40 degrees F for safe handling.
- Can You Freeze This? Nope, sorry. This pasta salad recipe has mayo in it, so it just doesn’t freeze well. Besides, all the beautiful veggies turn to mush when they thaw.
- Make-Ahead Tips: You can chop all the veggies and cook the asparagus ahead of time. The dressing can be made two days ahead and stored in the fridge.
- Food Safety: If you’d like more info on food safety, check out this link.
How To Make Chicken Pasta Salad
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In a small bowl, whisk all ingredients together until dressing is well combined and smooth.
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Cook asparagus pieces for about 3 minutes. Drain and rinse with cold water. Cool to room temperature.
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Combine all ingredients, pour in the dressing, and toss well. Chill for 4 hours. Toss the salad. If the dressing has been absorbed into the pasta, add 2-4 tablespoons of olive oil, as needed.
Check Out All My Pasta Salad Recipes!
More Pasta and Macaroni Salad Recipes
- Tuna Pasta Salad
- Dill Pickle Pasta Salad
- Classic Macaroni Salad
- Tortellini Salad
- Chicken Macaroni Salad
- Chicken Caesar Pasta Salad
- Southern Macaroni Salad
- Elote Pasta Salad
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Chicken Pasta Salad
Ingredients
Dressing:
- 1/2 cup mayonnaise
- 1/3 cup water
- juice of 2 lemons
- zest of 1 Lemon
- 3 teaspoons Italian Seasoning
- 1 teaspoon dry mustard
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/3 cup, plus more as needed olive oil
Salad:
- 1 bunch asparagus, trimmed and cut into 2 inch pieces
- 1/4 cup green onions, thinly sliced
- 1 red bell pepper, julienned
- 1/3 cup sun dried tomatoes in oil drained (not rinsed) and julienned
- 1/2 cup parmesan cheese, shredded
- 1 bunch basil, julienned
- 1 bunch chives, finely chopped
- 4 cups cooked chicken cut into 1/2 inch cubes
- 16 ounces farfalle pasta cooked according to package instructions, and drained
Instructions
- In a small bowl, whisk all ingredients together until dressing is well combined and smooth.
- In a large skillet bring I inch of water to a boil. Add asparagus (1 bunch) pieces and cook for about 3 minutes, or until still a little crunchy. Drain and rinse with cold water. Cool to room temperature.
- In a large bowl combine all ingredients and add dressing and toss well. Chill for 4 hours. Toss salad. Add 2-4 tablespoons of olive oil, as needed, if the dressing has been absorbed into the pasta. Serve.
Fans Also Made:
Notes
- Chicken: This chicken pasta salad calls for about 4 cups of cooked chicken which is equal to a whole young chicken or 4-5 breasts. Feel free to cook your own or use leftovers from last night’s grill.
- Grilled chicken adds layers of succulent flavor to your pasta salad recipe. I actually love using rotisserie chicken for this recipe but if you’re short on time canned chicken works just fine. See… versatile!
- Pasta: It also calls for farfalle pasta, otherwise known as the fun and playful bowtie. Bowtie pasta works great for this chicken pasta salad because there is plenty of valuable real estate to soak up all that yummy dressing, but rigatoni, rotini, and penne work well, too.
- Veggies. You’ll want to julienne your herbs and veggies (except for asparagus) both for aesthetics and flavor. It adds an incredible visual appeal to your already beautiful chicken pasta salad. Chopping all the veggies and herbs approximately the same size also helps ensure that you get a myriad of textures in every tangy bite!
- Dressing: It also helps to make the dressing first in the largest mixing bowl you have. This recipe feeds 12 people, so it makes quite a bit. Set it aside while cooking the pasta and the asparagus.
Nutrition
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Can’t wait to try
I hope you enjoy, Sharon!
Perfect for Memorial day!!
Absolutely! Thanks, Susan!
looks yummy will make for july 4
I hope you enjoy!
Yum! Looks like my dinner tonight! 🙂
Enjoy! 🙂