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This Chicken Pasta Salad with colorful veggies, dreamy mozzarella pearls, juicy chicken, and whole wheat noodles tossed in a simple Italian dressing solves one of life’s greatest conundrums: What should I eat for lunch today?
This recipe is sponsored by DeLallo.
It’s also the correct response to What should I bring to the potluck? and HELP! I need easy, healthy dinners.
Pasta salads of all stripes are a summertime staple (Italian Pasta Salad and Mexican Pasta Salad are two faves around here), but often they are lacking.
This simple chicken pasta salad is what happens when pasta salad lives up to its full, delicious potential.
You can eat chicken pasta salad cold right out of the fridge or enjoy it at room temperature, and it’s perfectly portable for lunches and gatherings.
Ready to make the best chicken pasta salad?
Your friends (and yourself!) are going to thank you!
This healthy chicken pasta salad hits every food group in a single bowl.
Thanks to plenty of veggies, protein, and wholesome whole grains, you can feel good enjoying it as a meal on its own or sharing it with friends as a part of a larger spread.
Cut this recipe time even further by swapping in precooked chicken, made with one of these easy methods (or even store bought rotisserie chicken):
Up to 1 day in advance, cook and cube the chicken, chop the onion, asparagus, red bell pepper, artichoke hearts, tomatoes, and garlic. Refrigerate each ingredient separately until you’re ready to finish the recipe.
Even a small amount of leftovers can become a meal. Stir rinsed and drained canned chickpeas into the leftovers to make them even more filling. Add arugula to bump up the veggies.
I have a serving of this waiting in my fridge as I type.
I cannot wait for lunch time—and for you to try it too!
Yes, you can make this recipe without the chicken. If you need the recipe to be vegetarian, you could try swapping in rinsed and drained chickpeas or white beans for extra protein. You can also just omit the chicken.
For a different protein option, use my Shrimp Pasta Salad for inspiration and try this recipe with shrimp instead.
This recipe is not spicy as written. If you enjoy your pasta salad with a kick, you can add more red pepper flakes to taste. You can reduce or omit the red pepper flakes if you prefer to have no trace of spice.
If your grocery store doesn’t sell mozzarella pearls, you can purchase sliced or unsliced fresh mozzarella instead. Cut the mozzarella into small cubes before adding it to the salad.
Prepare an ice bath and set it near the stove. Bring a large pot of salted water to a boil, then add the asparagus. Cook until the asparagus is crisp-tender and bright green, about 2 to 3 minutes (green beans may need a minute longer). With a slotted spoon, transfer the asparagus to the ice bath to stop its cooking (do not drain the boiling liquid). Let the asparagus cool for 2 to 3 minutes, then with the slotted spoon, transfer it to towels and pat dry.
Return the water to a boil and add the pasta. Cook until al dente according to package instructions. Drain into a colander, then rinse with cool water to stop the cooking. Shake the colander several times, then set the colander on towels or a plate and allow the water to continue to drain. You can also set it in the sink to drain (just don’t forget about it and accidentally add soap).
In a VERY large bowl, place the onion. Add the 2 tablespoons of the vinegar. Add the asparagus, bell pepper, artichokes, tomatoes, mozzarella pearls, and chicken (no need to stir again just yet).
In a small bowl or liquid measuring cup with a spout, briskly whisk together the oil, mustard, garlic, oregano, black pepper, red pepper flakes, 3/4 teaspoon salt, and the remaining 2 tablespoons vinegar until the ingredients all come together into a smooth dressing.
Shake the pasta in the colander once more to remove any last water, then add it to the bowl with the vegetable mixture.
Pour in about 2/3 of the dressing, then stir to coat.
Stir in the basil.
Taste, add additional dressing, and season with additional salt, pepper, or red pepper flakes as desired. Serve immediately, or refrigerate until ready to serve.
Serving: 1(of 8)Calories: 474kcalCarbohydrates: 52gProtein: 30gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 56mgPotassium: 565mgFiber: 3gSugar: 4gVitamin A: 1853IUVitamin C: 47mgCalcium: 142mgIron: 5mg
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I am sharing this post in partnership with DeLallo. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!