Easy Pasta Salad Chicken

This Pasta Salad with Chicken is a quick and versatile dish that balances pasta with fresh vegetables, beans, and cheese for a meal full of flavor and texture. It is perfect for busy family dinners or makeahead lunches, offering a fresh yet hearty option everyone can enjoy.

I first made this on a weeknight when I needed something fast and filling, and now it’s a staple that even my picky eaters ask for regularly.

Ingredients

• Cherry tomatoes: Any color works well and adds bright juiciness
• Fresh basil: Adds a fragrant, slightly sweet layer of flavor and can be torn into small pieces for easier eating
• Fresh garlic: Infuses the dressing with a punch of savory depth
• Extravirgin olive oil: Provides richness and ties the flavors together: choose a good quality oil for the best taste
• Small pasta shapes like wagon wheels or elbows: Easier to mix and eat, matching the size of the other ingredients
• Canned white beans such as cannellini: Adds fiber, creaminess, and a vegetarian protein boost
• Cooked chicken: Use pan seared tenders, rotisserie, or grilled chicken for convenience and added protein
• Cheese like crumbled goat, feta, or diced mozzarella: Adds creaminess and tang: pick your family’s favorite for best results

Instructions

Add the Marinated Tomatoes and Basil:

Combine the cherry tomatoes, fresh basil, minced garlic, a pinch of salt, and olive oil in a bowl. Toss gently to coat and let this sit at room temperature. This helps to infuse the tomatoes with the flavor of the basil and garlic without leaving the garlic taste too raw or harsh.

Cook the Pasta:

Bring a pot of salted water to boil and cook your pasta according to the package instructions until al dente. Strain and rinse with cold water to stop the cooking process and cool it down for the salad.

Prepare the Add-Ins:

Drain and rinse the canned white beans. If your chicken isn’t precooked, cook it thoroughly now and shred or dice it into bite sized pieces. Remove the basil leaves and garlic pieces from the marinated tomato mixture so the flavors remain but the raw elements do not overpower the salad.

Combine Everything:

In a large bowl, mix together the pasta, marinated tomatoes, beans, chicken, and cheese. Toss gently until all components are well coated but not mushy. Adjust salt and olive oil if needed.

Serve or Chill:

This salad can be served right away at room temperature, or chilled in the fridge for a refreshing option later. Just bring it back to room temperature for about 30 minutes before serving if you want the flavors to shine.

This recipe’s fresh basil is one of my favorite ingredients—it adds such an easy but distinctive flavor punch that feels like summer in every bite. One of my best memories is making this dish at a picnic with family, where even the kids asked for seconds because of the freshness and fun pasta shapes.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to five days. If preparing ahead, make the salad without cheese and add it just before serving to keep textures fresh. When ready to eat after chilling, let the salad sit at room temperature for about half an hour so the flavors and textures are ideal.

Ingredient Substitutions

If you want to skip the chicken, you can add cooked shrimp or cubed firm tofu for protein. For cheese alternatives try shredded mozzarella or omit it altogether for a dairy free meal. Use glutenfree pasta varieties if desired—just follow the cooking instructions carefully, especially rinsing to keep the texture right.

Serving Suggestions

This salad pairs nicely with a crisp green side salad or some crusty bread to round out the meal. It also works well as a picnic dish or packed lunch. A squeeze of fresh lemon juice on top adds a nice brightness before serving.

Enjoy this versatile pasta salad warm or chilled. It’s perfect for weeknight dinners and picnics.

Common Questions About Recipes

→ What type of pasta works best?

Smaller shapes like wagon wheels, elbows, or farfalle work well to match the size of other ingredients and make the dish easy to eat.

→ Can I omit the chicken?

Yes, you can leave out the chicken to make it vegetarian or add other proteins like shrimp, tofu, or salmon.

→ Which cheese is recommended?

Crumbled goat, feta, or diced mozzarella are great options; shredded mozzarella or cheddar also work for a different taste.

→ How should leftovers be stored?

Keep any remaining salad in an airtight container in the fridge for 3-5 days; let it sit at room temperature before serving to improve flavor.

→ Can this dish be made gluten-free?

Yes, substitute with gluten-free pasta varieties and follow package instructions for best texture.