This tangy chicken pasta salad is packed with Mediterranean flavors and is our family-favorite summer lunch or dinner! It’s a mix of tender chicken, sun dried tomatoes, artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette.
Summer is pasta salad season, in our opinion. Here’s a new recipe our entire family goes crazy over: this chicken pasta salad! It’s full of bright Mediterranean-inspired flavors, and so fun and carefree, Alex and I love it for patio meals or picnic lunches.
The chicken is easy to pan sear and comes out so flavorful! Pair that with both fresh and sun dried tomatoes, tangy artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette, and the mixture of flavors and textures is unreal! It’s a spin this popular tortellini salad we’ve been making for years, and this chicken version is a new fave.
“This dish is amazing. The flavors are spot on. Such a refreshing summer dish. I put the chicken breasts on the grill. Very easy recipe. Can’t wait to make it again!” -Nancy
Ingredients in this chicken pasta salad recipe
We love this chicken pasta salad recipe as a lunch idea (it saves well for days) or a simple dinner on the patio. It’s also great as a summer side dish for a potluck or barbecue. While the ingredient list in the recipe below may seem long, never fear! Many are pantry staples.
- Chicken: You’ll need chicken cutlets here, or you can butterfly the chicken yourself (simply slice it in half horizontally).
- Penne pasta: We like penne pasta in a pasta salad, but you can use other short pasta like fusilli (spirals) or shells.
- Cherry tomatoes and sundried tomatoes: Two types of tomatoes add big flavor.
- Canned artichoke hearts: Artichokes bring a signature tang: these are required!
- Red onion, arugula, garlic, and parsley (optional): These fresh ingredients round out the fresh flavors.
- Fresh lemon: Both the zest and juice add big flavor to this recipe.
- Shaved Parmesan cheese: This savory, chewy element makes the salad extremely satisfying. Omit it for dairy-free.
- Seasonings and pantry ingredients: Italian seasoning, garlic powder, onion powder, oregano, smoked paprika, and salt round out the seasonings list. Olive oil is used for cooking the chicken and the dressing, and red wine vinegar makes a pop in the dressing.
How to make chicken pasta salad (basic steps)
This chicken pasta salad recipe requires about 30 minutes of prep time to cook the chicken, boil the pasta, and make the dressing. There are a few things you can do in advance (see below). Here are the basic steps:
Step 1: Mix the chicken cutlets with salt and seasonings. Add olive oil to a large skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. Rest 5 minutes before slicing into cubes, then measure out 2 ½ cups to add to the salad.
Step 2: Boil the pasta in salted water until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
Step 3: Whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Chop the tomatoes, sun dried tomatoes, artichokes, onion, and herbs.
Step 4: Once the pasta is done, immediately place it in a bowl with the vegetables, dressing, cooked chicken, Parmesan cheese shavings, arugula, and fresh ground black pepper. Serve and enjoy!
💡Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. Organic standards require that the chickens have access to the outdoors and cannot be given antibiotics or growth hormones (happy chickens!).
Variations: other vegetables & cooking methods
There are loads of ways to mix up this chicken pasta salad — here are a few ideas we love!
- Grilled chicken: One recipe tester used grilled chicken and said it was delicious: we love this idea!
- Spinach or kale: Use these greens instead of the arugula
- Fresh or canned corn: Adding corn adds a nice summery element.
- Other vegetables: like zucchini, bell pepper, or olives are great adders
- Feta cheese: Using feta instead of Parmesan adds another pop of salt.
- Basil, dill or oregano: these herbs are also delicious (keep in mind, basil turns brown during storage).
Storing leftovers and make ahead info
This chicken pasta salad recipe stores up to 5 days refrigerated and still tastes great! Before serving leftovers, allow them to come to room temperature and add a swirl more olive oil or a bit more salt as necessary.
Another option for making this pasta salad ahead is cooking the chicken and pasta and making the dressing, then refrigerating them separately. Right before serving, chop the vegetables and mix together the ingredients.
More pasta salad recipes
We’ve made so many pasta salad recipes, and each one has a place in our hearts! Here are some of our favorites:
Frequently asked questions
Absolutely! This salad is a great make-ahead option. You can prepare all the components separately, store them in the refrigerator, and combine them just before serving. The flavors will meld and develop even more over time.
While arugula offers a peppery bite that complements the other ingredients, you can substitute it with spinach, kale, or even romaine lettuce if you prefer a milder flavor.
If you’d like to increase the protein content, consider adding cooked chickpeas or white beans to the salad (increase the salt as well to account for the additional ingredients).
Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. The arugula may wilt slightly over time, but the overall flavor will remain delicious
Description
This tangy chicken pasta salad is packed with Mediterranean flavors and makes for a satisfying summer lunch or dinner! It’s a stellar mix of tender chicken, sun dried tomatoes, artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette.
For the chicken
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
- 1 to 1 ¼ teaspoons kosher salt
- ½ teaspoon each garlic powder, onion powder, dried oregano, and smoked paprika
- Freshly ground black pepper
- 2 tablespoons olive oil
For the pasta salad:
- 8 ounces penne pasta
- 1 ½ cups cherry tomatoes, sliced in half
- ¼ cup sundried tomatoes, chopped
- 1/2 can artichoke hearts, roughly chopped
- 1 handful thinly sliced red onion
- 2 tablespoons finely chopped parsley or chives, optional
- 2 tablespoons lemon juice, plus zest of 1 lemon
- 1 tablespoon red wine vinegar
- 1 garlic clove, grated (or ½ teaspoon garlic powder)
- 1 teaspoon Italian seasoning or dried oregano
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 cups baby arugula
- ¼ cup shaved Parmesan cheese
- Fresh ground black pepper, to taste
- Cook the chicken: Pat the chicken dry with a paper towel and sprinkle on both sides with the kosher salt*. In a small bowl, mix the garlic powder, onion powder, oregano, smoked paprika, and a few grinds of black pepper, then sprinkle over the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate. Rest 5 minutes before slicing into cubes, then measure out 2 ½ cups to add to the salad.
- Start a large pot of well-salted water to boil. Boil the pasta until al dente, according to the package instructions. Drain the pasta and run cool water over it until it is room temperature.
- Meanwhile, prepare the tomatoes, sun dried tomatoes, artichoke hearts, onion, and parsley or chives as noted in the ingredients list above.
- In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk in the olive oil.
- As soon as the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the arugula, Parmesan cheese, and fresh ground black pepper and stir to combine.
- Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more salt as necessary).
Notes
*Note: If the chicken is closer to 1 ½ pounds, use up to 1 ¼ teaspoons kosher salt. If you buy the chicken as breasts that are not already butterflied or cutlets, butterfly the chicken by placing your hand over the top of each chicken breast and using a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
- Category: Pasta salad
- Method: Stovetop
- Cuisine: American
