Chicken Pasta Salad Recipe
This Chicken Pasta Salad is a fresh, colourful and satisfying dish made with tender chicken, perfectly cooked pasta, crisp vegetables and a creamy homemade dressing. Quick to prepare and packed with flavour, it's perfect for meal prep, family lunches, picnics, barbecues or a light dinner. Easy to customise and ready in just over an hour, this healthy Chicken Pasta Salad is a delicious recipe you'll want to make again and again.
Equipment
- 1 Sharp Chef’s Knife Essential for safely dicing the chicken and chopping the vegetables into even pieces.
- 1 Large Cutting Board Provides a sturdy, hygienic surface for preparing all your ingredients.
- 1 Large Saucepan: Used for boiling the pasta until perfectly tender. 1
- 1 Large Mixing Bowl Gives you plenty of room to combine the pasta, chicken, vegetables and dressing without spilling.
- 1 Small Mixing Bowl Ideal for whisking together the creamy dressing before adding it to the salad.
- 1 Whisk Helps create a smooth, silky dressing with well-combined ingredients.
- 1 Wooden Spoon or Silicone Spatula: Perfect for gently folding the ingredients together without breaking the pasta.
- 1 Colander: Allows you to drain the cooked pasta quickly and efficiently.
- Measuring Cups And Measuring Spoons: Ensure accurate quantities for balanced flavour every time.
- 1 Large Serving Bowl or Platter – Presents your Chicken Pasta Salad beautifully for family meals, picnics or parties
Ingredients
- 500 g Fusilli Pasta
- 500 g Cooked Chicken Breast - Diced
- 250 g Cherry Tomatoes - Halved
- 1 Large Cucumber - Diced
- 1 Red Bell Pepper - Diced
- ½ Red Onion - Finely Sliced
- 2 Cups Baby Spinach - Roughly Chopped
- 120 g Mozzarella - Pearls or Diced Mozzarella
- 2 Tablespoons Fresh Parsley - Chopped
- 2 Tablespoons Fresh Basil - Chopped
- 2 Cloves Garlic - Minced
- 2 Tablespoons Fresh Lemon Juice
- 3 Tablespoons Olive Oil - Extra Virgin
- 120 g Mayonnaise
- 60 g Greek Yoghurt
- 1 Teaspoon Sea Salt
- ½ Teaspoon Freshly Ground Black Pepper
- ½ Teaspoon Smoked Paprika
- 1 Teaspoon Honey - Optional
Instructions
Step 1: Prepare The Pasta
- Bring a large saucepan of generously salted water to a rolling boil.
- Add the fusilli pasta and cook according to the packet instructions until al dente (usually 9–11 minutes).
- Stir occasionally to prevent the pasta from sticking together.
- Drain the pasta in a colander and rinse briefly under cold running water to stop the cooking process.
- Shake off any excess water and leave the pasta to cool completely. This helps prevent the dressing from becoming watery and ensures your Chicken Pasta Salad has the perfect texture.
Step 2: Prepare The Chicken
- If using freshly cooked chicken breasts, season them lightly with sea salt, black pepper and smoked paprika.
- Grill, bake or pan-fry over medium heat for about 6–8 minutes per side, depending on thickness, until the internal temperature reaches 75°C.
- Allow the chicken to rest for 5 minutes before cutting it into bite-sized cubes.
- Resting the meat keeps it juicy and flavourful, making your Chicken Pasta Salad even more delicious.
Step 3: Prepare The Vegetables
- Wash and dry all the vegetables thoroughly.
- Slice the cherry tomatoes in half.
- Dice the cucumber into small, even cubes.
- Finely chop the red bell pepper.
- Thinly slice the red onion.
- Roughly chop the baby spinach.
- Chop the parsley and basil just before mixing to preserve their fresh flavour.
Step 4: Make The Creamy Dressing
In a small mixing bowl, combine:
- Mayonnaise
- Greek yoghurt
- Extra virgin olive oil
- Fresh lemon juice
- Minced garlic
- Smoked paprika
- Sea salt
- Black pepper
- Honey (if using)
- Whisk vigorously for about one minute until the dressing becomes smooth, creamy and well combined.
- Taste and adjust the seasoning if needed by adding a little more lemon juice, salt or pepper.
Step 5: Assemble The Salad
- Place the cooled pasta into a large mixing bowl.
- Add the diced chicken.
- Fold in the tomatoes, cucumber, bell pepper, spinach, mozzarella, parsley and basil.
- Pour the creamy dressing evenly over the ingredients.
Step 6: Fold Everything Together
- Using a silicone spatula or large spoon, gently fold the ingredients together.
- Continue folding until every piece of pasta and every vegetable is lightly coated with the dressing.
- Avoid vigorous stirring, as this can break the pasta and crush the vegetables.
Step 7: Chill Before Serving
- Cover the bowl with cling film or a lid.
- Refrigerate for 30–60 minutes.
- Chilling allows the dressing to soak into the pasta and enhances the flavours of the Chicken Pasta Salad.
Step 8: Garnish And Serve
- Remove the salad from the refrigerator about 10 minutes before serving.
- Sprinkle with extra parsley, basil or freshly cracked black pepper.
- Garnish with a few extra mozzarella pearls or grated Parmesan if desired.
- Serve your Chicken Pasta Salad chilled and enjoy every creamy, refreshing bite.
Notes
- 🥗 For the best flavour, chill the Chicken Pasta Salad for at least 30 minutes before serving to allow the dressing to infuse the pasta and vegetables.
- 🍝 Cook the pasta until al dente to ensure it remains firm and doesn't become mushy after mixing.
- 🍗 Rotisserie or leftover grilled chicken is a great time-saving option and adds wonderful flavour.
- 🥒 Pat the vegetables dry after washing to prevent excess moisture from diluting the dressing.
- 🥄 If preparing the salad in advance, reserve a small amount of dressing and stir it in just before serving to refresh the texture.
- 🌿 Fresh herbs such as parsley and basil provide the brightest flavour, so add them shortly before serving whenever possible.
- 🧂 Always taste and adjust the seasoning before serving, as chilled salads may require a little extra salt, pepper or lemon juice.
- ❄️ Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the dressing may separate and the vegetables may lose their crisp texture.