Creamy Chicken Pasta Salad

Covered in a delicious dressing, this chicken pasta salad is high in protein, full of veggies, and loaded with healthy fats. This cold pasta salad is a healthy and balanced meal that works well as a main course for summer lunch or dinner.

Pasta salads are arguably the most popular summer salad. Not only are they quick and easy to make, but they are super versatile and perfect for summer gatherings. While they are often full of healthy fats and veggies, they are typically low in protein, so adding some chicken helps to make it a more filling and well-balanced meal.

Covered in a creamy salad dressing, this chicken pasta salad recipe is absolutely delicious. It’s a great way to use up leftover grilled chicken, and the use of Greek yogurt in the dressing makes the dressing light, while still being rich and full of flavor.

Why You’ll Love It

• High in Protein – The addition of cooked chicken ensures this cold pasta salad contains over 20 grams of protein per serving.
• Full of Veggies – This pasta salad is full of colors, fiber, and micronutrients.
• Keeps Well – This chicken pasta salad keeps well in the fridge for days, making it a great make-ahead meal for BBQs or potlucks, or a quick and easy meal prep for healthy work lunches.

Ingredients + Substitutions

• Pasta – To make the pasta salad and add some complex carbohydrates. I used fusilli pasta, but you can use any short-cut pasta you like.
• Chicken – To add some animal protein to the pasta salad. The recipe calls for cooked chicken, you can use leftover chicken or rotisserie chicken. You can also use raw chicken if needed; see the notes section of the recipe card for details.
• Vegetables – To add some color, fiber, and micronutrients. The recipe calls for cherry tomatoes, orange bell pepper, red onion, and arugula, but grape tomatoes, green bell pepper, green beans, fresh corn, and green onions would also work well.
• Parmesan – To add more protein to the salad, as well as some healthy fats, crumbled feta would also work well.
• Mayonnaise – To make the salad dressing rich and creamy.
• Greek Yogurt – To enhance the creaminess of the dressing without increasing the calorie and fat content. You can use low-fat or full-fat yogurt.
• Olive Oil – To add some healthy fats. You can use regular or extra-virgin olive oil.
• Dijon Mustard – To flavor and thicken the dressing.
• Lemon Juice – To balance the acidity of the dressing. I used fresh lemon juice, but bottled lemon juice, apple cider vinegar, red wine vinegar, or white wine vinegar would also work well.
• Herbs – To add some freshness to the pasta salad. I used a combination of dried basil and parsley, but dried Italian seasoning would also work, as would fresh herbs, such as fresh basil, fresh parsley, or fresh dill. See the notes section of the recipe card for details.
• Salt and Pepper – To season.

Serving Suggestions

This chicken pasta salad is a balanced meal complete with protein, carbohydrates, fiber, and healthy fats. It can be enjoyed as a complete meal or on its own, or adapted to suit your personal calorie or macro needs, for example:

• To add more protein, add more cooked chicken to the recipe and/or add some chopped hard-boiled eggs.
• To make it lower in fat, swap the mayonnaise for Greek yogurt and use fat-free yogurt.
• To make it higher in fiber, swap the regular pasta for whole-grain pasta and add some more high-fiber vegetables such as green beans, broccoli, or artichoke hearts.

More Pasta Salad Recipes:

• Bow Tie Pasta Salad
• Asparagus Pasta Salad
• Mediterranean Tuna Pasta Salad

Creamy Chicken Pasta Salad

Author: Stephanie Kay

With over 23 grams of protein and 3 grams of fiber per serving, this creamy chicken pasta salad is a hearty, healthy, and filling recipe. Serve it as a side dish to a BBQ or a simple summer lunch.

• Author: Stephanie Kay
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Salad

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Ingredients

Pasta Salad:

• 1 pound short-cut pasta, such as rotini, fusilli, penne, or farfalle
• 1 pound cooked chicken, diced (about 4 cups)
• 2 cups cherry tomatoes, halved
• 1 orange bell pepper, diced
• 1/2 red onion, thinly sliced
• 2 cups arugula, roughly chopped
• 1/4 cup grated parmesan cheese

Creamy Dressing:

• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 2 garlic cloves, minced or grated
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon salt, plus more as needed
• 1 pinch black pepper, plus more as needed

Instructions

1. Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions or until al dente. Once the pasta is cooked, using a colander, drain the cooking water, and run the pasta under cold water to cool it down and stop the cooking process. Once cooled, give the pasta a good shake to remove any excess water.
2. In a small bowl or jar, add the dressing ingredients: mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, dried basil, dried parsley, salt, and pepper, and whisk until well combined. Set aside.
3. In a large bowl, add the cooked pasta, chopped chicken, cherry tomatoes, bell pepper, red onion, arugula, and parmesan cheese, cover with dressing, and toss until well combined.
4. Taste the salad and adjust the seasoning with olive oil, salt, and pepper as needed.
5. The pasta salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.

Notes

To Use Raw Chicken: Use 1 pound of raw chicken breasts or chicken thighs. Place them on a cutting board, drizzle with olive oil, and season them generously with salt and pepper. In a cast-iron pan or skillet on medium-high heat, cook the chicken 4-7 minutes per side or until the chicken reaches an internal temperature of 165°F. Once cooked, transfer the chicken to a cutting board and allow to cool completely before adding to the recipe as outlined in the instructions in step #.

To Use Sour Cream: Swap the Greek yogurt for equal parts sour cream.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder.

To Use Italian Seasoning: Swap the dried basil and parsley for 2 teaspoons of Italian seasoning.

To Use Fresh Herbs: Swap the dried basil and parsley for 2 tablespoons of minced fresh herbs.

Nutrition

• Serving Size: 1 serving
• Calories: 393 calories
• Sugar: 4 grams
• Fat: 12 grams
• Carbohydrates: 47 grams
• Fiber: 3 grams
• Protein: 23 grams