Chicken Pasta Salad
If you love pasta salad, this one is worth keeping on repeat. It’s hearty, full of flavor, and made to feed a crowd without a lot of fuss. Even better, it improves as it chills, making it a reliable make-ahead option for busy days, gatherings, or easy leftovers.
Servings: 16
Calories: 318kcal
Cost: $12-$15
Ingredients
- 1 pound dry pasta (mini penne, farfalle, or fusilli)
- 1 tbsp olive oil
- 4 boneless, skinless chicken breasts
- 1 small red onion finely chopped
- 2 cucumbers finely chopped
- 1 yellow bell pepper finely chopped
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 2 cloves garlic finely chopped
- 1 cup feta cheese, crumbled or 1/2 cup grated Parmesan cheese
- 1 cup red wine vinaigrette salad dressing or your favorite bottled Italian dressing
- 1 cup Ranch salad dressing
- 2 tspn salt or to taste
- ½ tspn ground black pepper or to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and return to the pot. Toss with olive oil and set aside to cool.
- In a separate pot, bring water to a boil. Add chicken breasts, reduce to a gentle simmer, cover, and cook for about 20 minutes, or until fully cooked through. Remove and let cool slightly.
- In a large bowl, combine chopped vegetables and garlic. Add half the salt, pepper, and both dressings. Stir to coat.
- Cube the chicken into bite-sized pieces. Toss with remaining salt and pepper.
- Add cooled pasta and chicken to the bowl. Add cheese and mix thoroughly until evenly coated.
- Check seasoning and adjust salt, pepper, or dressing as needed.
- Cover and refrigerate for at least 3 hours. For best flavor, chill overnight.
Notes
Make it ahead: This salad tastes better after a few hours in the fridge. If making a day ahead, reserve a little dressing to stir in before serving.
Short on time? Use rotisserie chicken or leftover cooked chicken.
Avoid a watery salad: Let pasta and chicken cool before mixing, and remove excess moisture from vegetables if needed.
Make it stretch: Add a little extra pasta or more veggies to increase servings without much added cost.
Customize it: This recipe is flexible. Swap cheeses, adjust veggies, or use what you have on hand.
Nutrition
Calories: 318kcal | Carbohydrates: 26g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 327mg | Potassium: 292mg | Fiber: 2g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 31mg | Calcium: 68mg | Iron: 1mg
