Chicken Pasta Salad

This chicken pasta salad is a light yet delicious recipe that’s just perfect for a quick lunch, picnics and potlucks. Loaded with protein and veggies, this salad is also a great way to use up any rotisserie chicken leftovers.

If you’ve been looking for a fuss-free summer lunch that everyone will love, this chicken pasta salad is it. It's fresh, delicious and healthy, as there's no mayo in it.

I love how easy it is to whip up while still being packed up with flavor. Perfect for busy weeknights or casual get-togethers, this dish lets you be the boss.

Choose your favorite pasta, throw in some veggies, mix up a tasty dressing and voila! A delicious and nutritious pasta salad for those days you want something tasty but effortless.

Why you’ll love this chicken pasta salad

• Super simple to customize — This recipe allows for personal touches, giving you the freedom to choose the pasta, cheese, and more, enabling you to cater to dietary preferences.
• Effortless preparation — Perfect for hosting or a quick weeknight meal, this creamy chicken pasta salad offers an elegant taste with minimal effort, and you can prepare it in advance or make it quickly.
• Nutrition meets flavor — This salad combines protein, veggies, and whole grains in a nourishing mix.

What goes into this healthy chicken pasta salad

Elbow pasta — You can switch elbow pasta with other pasta shapes like rotini, fusilli, or bow ties for a different texture. For a healthier option, use whole-wheat or gluten-free pasta.

Chicken — Leftover rotisserie chicken works well in this pasta salad, or you can grill or poach chicken breasts. For a vegetarian twist, use chickpeas or tofu. For even more protein and crunch, add some bacon, too.

Veggies — Tomatoes, avocado, green olives, and red onion give the salad a fresh crunch.

Customize it with additional veggies like cucumbers, green onion, cherry tomatoes,  bell pepper, or roasted vegetables to make it more colorful.

Parmesan — The savory, nutty flavor of grated Parmesan cheese elevates the salad. If you want a different flavor, feta cheese or goat cheese will add a tangy twist.

Arugula — The peppery kick from arugula complements the other ingredients. If you prefer something else, use spinach, mixed greens, or finely chopped kale.

Creamy dressing — I used a mix of olive oil, balsamic vinegar, Greek yogurt, Dijon mustard, agave syrup and garlic powder to make a creamy, tangy and absolutely delicious dressing.

How to make chicken pasta salad without mayo

Bring a large pot of salted water to a boil. Cook pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.

Meanwhile, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, natural yogurt, Dijon mustard, agave syrup (or honey), garlic powder, salt, and ground black pepper. Taste and adjust seasoning if needed. Set aside.

Next, prepare the rest of the ingredients. Shred the cooked chicken, dice the tomatoes and avocado, slice the green olives, finely dice the red onion, and grate the Parmesan.

In a large mixing bowl, combine the cooked pasta, shredded chicken, diced tomatoes, diced avocado, sliced green olives, finely diced red onion, grated Parmesan, and a handful of arugula.

Pour the prepared dressing over the pasta mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing.

Serve this Italian chicken pasta salad chilled or at room temperature, garnished with additional Parmesan or fresh herbs if you like.

Leftovers and storage

• Place any leftover chicken pasta salad in an airtight container in the fridge. It will keep well for 3-4 days.
• If you've made the salad ahead of time, consider storing the dressing separately and mixing it in just before serving.
• I don’t recommend freezing this chicken pasta salad.

Recipe notes and tips

• Chop the ingredients and prepare the dressing ahead of time for quick assembly when you're ready to eat. Great for meal prep!
• Add almonds, pine nuts, seeds, or additional herbs to make the salad uniquely yours.
• If you need a different sweetener, maple syrup can replace agave or honey. Adjust the ratios to create your perfect dressing by tasting as you go.
• Add some lemon juice and fresh basil at the end for a bright touch.

If you liked this chicken pasta salad recipe, you might also like some of my other easy salad recipes:

• Tuna Pasta Salad (No Mayo)
• Deviled Egg Pasta Salad
• Summer Tortellini Salad
• Creamy Cucumber Salad
• Orzo Pasta Salad with Feta

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