Quick & Creamy Chicken Pasta Salad for Summer in 2025!
If you’ve ever found yourself standing in front of the fridge, wondering what to make for lunch that’s satisfying, healthy, and won’t take hours to prep, this Mediterranean Chicken Pasta Salad is your answer.
It’s everything you want in a meal: lean protein, crunchy veggies, tangy homemade dressing, and just the right amount of pasta to keep you full without weighing you down. Oh—and did we mention it’s gluten-free, customizable, and perfect for meal prep?
Whether you’re a busy mom, a student on the go, or just trying to eat cleaner without sacrificing flavor, this chicken pasta salad makes healthy eating easy and exciting. It’s great chilled, warm, or straight from the container when you need something quick and nourishing.
So grab your chopping board and a big bowl, we’ll show you how to make the tastiest, most refreshing chicken pasta salad you’ll ever try!
Why You’ll Love This Chicken Pasta Salad
Pasta salads don’t always scream “healthy” or “exciting.” But this Mediterranean Chicken Pasta Salad? It’s a total game changer. Whether you’re about meal prep or just trying to eat a bit cleaner without giving up flavor, this one’s for you.
Here’s why you’ll love it:
- This light but satisfying salad has the perfect balance of freshness and protein. The juicy shredded chicken, crisp cucumbers, sweet cherry tomatoes, and bold olives make every bite enjoyable without weighing you down.
- Perfect for Meal Prep: Need to batch-cook for the week? This recipe stays fresh in the fridge for up to 5 days; even better, it freezes well for up to 2 months. You’ll reap it on Sunday and enjoy it. Here’s a secret without getting bored.
- Gluten-Free & High Protein: Use gluten-free chickpea pasta, which is naturally higher in protein than regular pasta. But if that’s not your thing, you’ve got options: cassava flour noodles (paleo-friendly), brown rice pasta, or classic wheat pasta if you’re not avoiding gluten.
- Packed with Nutrients: This isn’t just chicken and pasta. We’re talking colorful veggies, healthy fats, and a homemade dressing that skips the preservatives but keeps all the flavor. It’s everything your body loves, and your taste buds will, too.
- Customizable: If you’re not a fan of goat cheese, use feta. If you don’t like artichokes, swap them for chickpeas. This salad is flexible, forgiving, and fun to make.
So whether you’re prepping lunches, planning a picnic, or want something fast and fresh for dinner, this chicken pasta salad is a win every time.
Ingredients You’ll Need
Here’s a breakdown of everything you’ll need to make this pasta salad from scratch.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts | 12 oz | Boneless, skinless |
| Sea salt & black pepper | To taste | Basic seasoning |
| Italian seasoning | 1 tsp | For flavor |
| Chicken broth | Enough to cover base | Artidon’t hearts |
| Chickpea pasta | 8 oz | Or cassava flour, brown rice, regular |
| Cherry tomatoes | 1 cup | Halved or quartered |
| Cucumber | 1 cup | Chopped |
| Green olives | ¼ cup | Halved |
| Kalamata olives | ¼ cup | Halved |
| Artichoke hearts | 1 cup | Roughly chopped |
| Red onion | ¼ cup | Diced |
| Goat cheese or feta | ½ cup | Crumbled |
| Fresh parsley | ¼ cup | Finely chopped |
| Arugula or spinach (optional) | ½ cup | For color and crunch |
For the Dressing:
- Olive oil: ¼ cup + 1 tbsp
- Red wine vinegar: 3 tbsp (or apple cider vinegar)
- Raw honey: 1 tsp
- Dijon mustard: 1 tsp
- Dried oregano: ½ tsp
- Dried basil: ½ tsp
- Garlic powder: ¼ tsp
- Salt & pepper: ¼ tsp each
How to Make Chicken Pasta Salad (Step-by-Step)
This chicken pasta salad recipe may look gourmet, but it’s surprisingly easy to put together—even if you’re a kitchen newbie. We’re breaking it down into five simple steps, each packed with helpful tips, pro prep ideas, and ingredient insights to help you get it right the first time.
Let’s dive in!
Step 1: Cook the Chicken
The chicken is this dish’s protein hero. Getting it right is crucial because dry, bland chicken can ruin even the most beautiful salad. But don’t worry, we’re keeping it juicy and flavorful from the start.
What You’ll Need:
- 12 oz boneless, skinless chicken breasts
- Italian seasoning
- Sea salt & pepper
- Chicken broth or water
How to Cook It:
- Season Generously: Start by patting your chicken dry. This helps the seasonings stick better and gives the meat a nice crust when baking. Sprinkle both sides with sea salt, black pepper, and a good amount of Italian seasoning. Rub the spices in with your hands to coat evenly.
- Choose Your Cooking Method:
- Pressure Cooker (Quick Method): Place the Seasoned chicken in your pressure cooker pot. Add enough chicken broth or water to cover the bottom. This step keeps the chicken moist and flavorful. Seal the lid, set the valve to “sealing,” and cook on high pressure for 10–12 minutes. Once done, release the pressure and check if the chicken is fully cooked (internally, it should be 165°F).
- Oven (Traditional Method): Preheat your oven to 375°F (190°C). Bake the chicken in a foil-lined tray for 25–30 minutes, depending on the thickness. Optionally, cover it halfway with foil to lock in moisture.
- Rest, Then Shred: Once cooked, let the chicken rest for a few minutes. Then, using two forks, shred it into bite-sized pieces. You want it tender enough to mix easily with your pasta and veggies.
💡 Pro Tip: Save any leftover chicken broth to drizzle over the chicken if it dries slightly during shredding. It adds extra moisture and flavor!
Step 2: Cook the Pasta
Now, let’s incorporate the “pasta” into this pasta salad. The noodles you use extensively differ in texture and nutritional value.
What You’ll Need:
- 8 oz chickpea pasta (or other gluten-free or regular pasta)
- Salted water
How to Cook It:
- Bring Water to a Boil: Fill a large pot with water. Here’s how to bring it to a rolling boil. Add a generous pinch of salt—this is your one shot to flavor them. They’re ready from the inside out.
- Add the Pasta: Toss in your chickpea pasta, which is loved because of its high protein content. Stir occasionally to prevent sticking. Boil according to package instructions—usually 10–12 minutes.
- Watch for Foam: Don’t be alarmed if the water foams up a bit. That’s normal with chickpea pasta.
- They’re Cool: Once cooked to your preferred texture (we recommend al dente), drain the pasta in a colander. Immediately rinse under cold water to stop cooking and cool the noodles down. Hot pasta will wilt your veggies and melt the cheese, so don’t skip this cooling step.
💡 Want to go grain-free? Try cassava flour pasta for a paleo-friendly option, or stick to brown rice noodles for a mild, nutty flavor.
Step 3: Prep the Veggies & Add-Ins
This is where your salad gets its crunch, color, and nutrient power. Think of this step as building your rainbow—each ingredient adds texture and flavor that balances out the dish.
Here’s What to Prep:
- 1 cup cherry tomatoes. Rinse and cut these in half (or quarters if large). They’re sweet and juicy and contain vitamin C and antioxidants like lycopene. They add a refreshing acidity to balance the pasta’s and cow’s richness.
- 1 cup cucumber. Slice lengthwise into quarters, then chop into bite-sized chunks. Their crisp texture and high water content keep the salad light and hydrating. Plus, they’re low in calories and vitamin K—great for bone health.
- ¼ cup green olives + ¼ cup olive oil. Slice these in half for easy mixing. Their salty, briny flavor gives this salad an authentic Mediterranean flair, and they’re full of healthy fats and polyphenols that may support brain and heart health.
- 1 cup artichoke hearts. Drain and roughly chop them. They add a rich, earthy flavor and are packed with fiber and antioxidants. You’ll. Not a fan of artichokes? Swap in chickpeas for a similar texture and extra protein.
- ¼ cup red onion, finely diced. Red onion adds a slight sharpness and bite that balances the tomatoes’ sweetness and the cheese’s richness.
- ½ cups crumbled goat cheese. For many, goat cheese is creamy, tangy, and easier to digest than cow’s milk cheese. You can substitute with feta if preferred. Cheese adds richness and a slight tang that elevates every bite.
- ¼ cup fresh parsley. Finely chopped onions bring brightness and freshness to the whole dish and even act as a natural breath freshener—handy if you’re eating onions!
- Optional: ½ cup fresh arugula. Add just before mixing for a peppery bite and vibrant color. SpinYou’re so worksexcellentt if you want something milder.
🥒 Kitchen Hack: Prep all your veggies while the chicken and pasta cook. That way, when everything’s done, all you need to do is toss and serve.
Step 4: Make the Dressing
This homemade vinaigrette combines all the flavors. It’s tangy, slightly sweet, herby, and light—just what this fresh salad needs.
What You’ll Need:
- ¼ cup + 1 tablespoon extra virgin olive oil
- 3 tablespoons red wine vinegar (or apple cider vinegar)
- 1 teaspoon raw honey
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
How to Make It:
- Combine All Ingredients: In a small mixing bowl or jar, whisk together the olive oil, vinegar, honey, mustard, and spices.
- Mix Well: Whisk or shake until the dressing is fully emulsified and smooth. As the oil and vinegar blend, you should see a creamy texture.
- Taste and adjust: If you want it tangier, add more vinegar. If you want it sweeter, add a tiny bit more honey. Customize to your liking!
🥄 Pro Tip: Make a double batch and keep it in the fridge. It’s perfect for drizzling over greens or roasted veggies throughout the week.
Step 5: Assemble the Salad
You’re almost there. The fun part is mixing it all up and watching this beautiful salad come together.
Here’s How:
- In a Large Bowl, Add:
- Your cooled pasta
- Shredded chicken
- Cherry tomatoes
- Cucumbers
- Olives (both kinds)
- Chopped artichoke hearts
- Red onion
- Crumbled goat cheese or feta
- Fresh parsley
- Optional: arugula or spinach
- Drizzle the Dressing: Pour your homemade vinaigrette over the top.
- Toss Gently: Use salad tongs or two large spoons to toss everything together. You want each bite to have a little of everything.
- Chill Before Serving: For best flavor, cover the bowl and refrigerate for at least 1 hour. This allows the dressing to soak into the pasta and veggies, enhancing the overall taste.
- Portion’s Meal Prep Containers (Optional): If prepping for the week, divide the salad evenly into six containers. For a creamy texture, top with a few slices of fresh avocado before eating.
Whether you enjoy it chilled, at its temperature, or slightly warmed, this Chicken Pasta Salad delivers every single time. It’s a flavor-packed, nourishing bowl that proves healthy eating doesn’t have to be boring.
Tips for the Best Chicken Pasta Salad
If you want your chicken pasta salad to turn out just right, crave-worthy, full of flavor, and fresh-tasting all week, this is the recipe for you. Whether you’re making it for a picnic or prepping your weekday lunches, here are the little tricks that make a big difference:
1. Don’t Overcook the Pasta
You want your noodles to be al dente, which is tender but firm to the bite. Overcooked pasta turns mushy and falls apart when tossed with dressing and veggies, especially if you’re storing it for a few days.
Pro Tip: Always rinse the cooked pasta under cold water right after draining. This stops the cooking and prevents the salad from becoming a soggy mess.
2. Don’t the Chicken Rest Before Shredding
It’s tempting to shred it immediately, but rest your chicken for a few minutes. This helps the juices redistribute throughout the meat, making it more tender and juicy when shredded.
3. Add Dressing While the Pasta Is Cool (Not Hot)
Pouring dressing over warm pasta might sound like a shortcut but can lead to oily separation or wilted veggies. Instead, wait until the pasta is completely cooled, then toss everything together. This helps the vinaigrette cling better to the noodles and toppings.
4. Let It Marinate in the Fridge
Let your finished book rest in the fridge for at least one hour before serving. Bold Mediterranean flavors—like the olives, onions, herbs, and vinegar—blend beautifully into every bite.
5. Add Delicate Greens Last
If you’re using arugula or spinach, toss them in right before serving. That way, they stay crisp and don’t get soggy during storage.
6. Taste Before Serving
After your salad chills, please give it a final taste test. Add a slight drizzle of olive oil, a splash of vinegar, or a pinch of salt to refresh the flavor before digging in.
7. Customize Freely
Not everyone loves artichokes or goat cheese—no worries. Swap in chickpeas, feta, or even sun-dried tomatoes. The beauty of this recipe is how flexible and forgiving it is.
What to Serve with Your Chicken Pasta Salad
This pasta salad can hold its own as a complete meal—it has protein, fiber, healthy fats, and fresh veggies. But if you’re planning a gathering or want to round out your lunch or dinner plate, here are some great pairing ideas:
1. Fresh Fruit Sides
A sweet, juicy contrast is always welcome next to a savory pasta salad.
- Watermelon wedges
- Grapes
- Mango slices
- Berries with mint
2. Grilled Veggies
Simple grilled vegetables add more color and nutrition without extras.
- Zuit’sni
- Bell peppers
- Eggplant
- Asparagus
3. Crunchy Add-Ons
Balance the creamy textures of the cheese and dressing with a bit of crunch.
- Gluten-free pita chips
- Toasted baguette slices
- Seed crackers
- Roasted chickpeas
4. Mediterranean Sides
Lean into the theme with other easy Mediterranean classics.
- Hummus and pita
- Tzatziki with cucumber sticks
- Stuffed grape leaves
- Greek lemon soup (Avgolemono)
5. Protein Boost
If you’re serving a crowd, opt for a heartier meal. Consider:
- Hard-boiled eggs
- Grilled shrimp
- Roasted turkey breast slices
- Sliced avocado on top
6. Refreshing Drinks
Keep it light and hydrating with a summery week.
- Lemon mint water
- Cucumber lemonade
- Unsweetened iced tea
- Syou ‘veng water with a citrus twist
🍽️ Whether it’s a light lunch, a meal prep, or part of a dinner spread, this chicken pasta salad plays well with almost anything on your table.
Why This Recipe Works for Meal Prep
Meal prep can be tricky. Too many recipes lose their texture, get soggy, or fall apart after a day or two. But this chicken pasta salad? It’s built to last. Here’s why it’s a meal prep superstar:
1. Holds Up Well in the Fridge
Thanks to hearty ingredients like chickpea pasta, artichoke hearts, and olives, this salad stays fresh and wholesome for up to five days in the refrigerator. The vinaigrette gets better as it soaks into the pasta and veggies.
2. Great for Freezing
You can freeze this pasta salad in portions for up to two months. Just defrost it in your fridge overnight; it’ll be ready to grab and go the next day. After thawing, add fresh toppings like avocado or greens.
3. Easy to Portion
This recipe makes about six servings, making it perfect for a week’s lunches. Divide it into meal prep containers, and you’ve got lunch solved for nearly a week.
4. Versatile Serving
You can enjoy it:
- Cold, straight from the fridge
- Warm, with a quick microwave heat-up
- The room temperature is ideal for picnics or potlucks
5. Balanced & Filling
One serving gives you:
- Lean protein from the chicken
- Complex carbs from the pasta
- Healthy fats from olives and olive oil
- Micronutrients from all those vibrant veggies
You’ll stay full, satisfied, and energized—no post-lunch slump here!
Final Thoughts
This Mediterranean Chicken Pasta Salad is more than just a meal—a fresh, flavorful, and feel-good experience that fits into your busy lifestyle. Whether you’re meal prepping for the week, bringing a healthy dish to a summer potluck, or simply craving something light yet satisfying, this recipe checks every box.
What makes ione’sly special is the balance of textures and flavors—tender chicken, juicy tomatoes, crunchy cucumbers, creamy goat cheese, and that zesty homemade dressing. Plus, it’s packed with protein, fiber, and healthy fats, making it both nourishing and satisfying.
And the best part? It’s flexible enough to fit your dietary needs and customizable with whatever ingredients you have.
So go ahead—make a big batch, stash it in the fridge or freezer, and enjoy a refreshing, energizing meal whenever you need it.
Craving More Pasta Salad Perfection? Try These Next!
Keep your lunch lineup fresh and exciting with more bold, bright, and satisfying pasta salad recipes:
- 🥒 25-Min Dill Pickle Pasta Salad Recipe
Tangy, crunchy, and perfect for pickle lovers! A quick side that steals the show at every BBQ. - 🌿 Fresh & Easy Pesto Pasta Salad for Hot Days
Bursting with basil and tossed with cherry tomatoes, this one’s your go-to for lazy summer lunches. - 🇬🇷 Delicious Greek Pasta Salad for Moms
A no-fuss, Mediterranean-inspired salad packed with feta, olives, and sunshine in every bite.
