What the heck is this?
Let’s be real — most pasta salads are tragic, mayo-heavy disasters that taste like sadness mixed with overcooked noodles. But this? This is the pasta salad that actually gets people asking for the recipe instead of politely pushing it around their plate. We’re talking tender chunks of seasoned chicken, perfectly cooked pasta, crisp veggies, and a dressing that’s creamy but not heavy, tangy but not harsh.
This is the kind of pasta salad that disappears at barbecues, gets requested for every office potluck, and somehow tastes even better the next day. I’ve literally had people text me photos of empty bowls with crying-laughing emojis. It’s that good. And the best part? It’s actually easy to make and doesn’t require any fancy ingredients or techniques.
Why You’ll Love This Recipe
- It’s the pasta salad that converts pasta salad haters
- Gets better as it sits (perfect make-ahead dish)
- Feeds a crowd without breaking the bank
- Fresh, colorful, and actually tastes like food
- No weird, mystery ingredients that expire in your fridge
- Works for lunch, dinner, or any gathering where you need to impress
- Customizable based on what you’ve got on hand
The Good Stuff You’ll Need
For the Pasta & Chicken:
- 1 lb rotini or penne pasta (short shapes work best)
- 2 lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Veggie Party:
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely diced
- 1 cup celery, diced
- 1/2 cup black olives, sliced (optional but recommended)
- 1/2 cup fresh parsley, chopped
For the Dressing That Changes Everything:
- 3/4 cup mayonnaise (use the good stuff)
- 1/4 cup sour cream
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp onion powder
- Salt and pepper to taste
- 2-3 tbsp pasta water (reserved from cooking)
For the Finishing Touches:
- 1/2 cup fresh mozzarella, cubed (or feta if you’re feeling fancy)
- Extra fresh herbs for garnish
- A squeeze of fresh lemon juice
Let’s Do This
Step 1: Cook That Pasta Right
Bring a large pot of heavily salted water to a boil. Like, really salty — it should taste like seawater.
Cook pasta according to package directions until al dente. Nobody wants mushy pasta salad.
Reserve 1/2 cup of pasta water before draining, then rinse the pasta with cold water to stop the cooking. Set aside.
Step 2: Chicken Time
Season chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 6-7 minutes per side until golden brown and cooked through (165°F internal temp).
Let it rest for 5 minutes, then dice into bite-sized pieces. Try not to eat half of it while you’re chopping.
Step 3: Veggie Prep
While the chicken rests, dice up all your veggies. Make them roughly the same size as your pasta for the perfect bite.
Halve those cherry tomatoes, dice the peppers and celery, finely chop the red onion, and slice the olives if you’re using them.
Step 4: The Magic Dressing
In a large bowl, whisk together mayo, sour cream, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, and onion powder.
Season with salt and pepper, then add 2-3 tbsp of reserved pasta water to thin it out slightly. You want it creamy but not thick.
Taste and adjust — more tang? Add vinegar. More herb flavor? Go crazy with the seasonings.
Step 5: Assembly Magic
Add the cooled pasta to the bowl with the dressing and toss to coat.
Add the diced chicken, all the prepped veggies, and fresh parsley.
Gently fold everything together until well combined. Don’t be aggressive — we want everything intact.
Add the mozzarella cubes last and fold gently.
Step 6: The Waiting Game
Cover and refrigerate for at least 2 hours, but overnight is even better. This is when the magic happens and all the flavors get friendly.
Before serving, give it a taste and adjust seasoning. Sometimes it needs a little more salt, pepper, or a squeeze of fresh lemon juice.
Step 7: Serve Like a Boss
Give it one final gentle stir and transfer to a serving bowl.
Garnish with extra fresh herbs and maybe a few more mozzarella cubes for looks.
Serve chilled and watch people actually enjoy pasta salad for once.
Serving Suggestions
- Perfect for barbecues, potlucks, and picnics
- Serve alongside grilled meats or as a light lunch on its own
- Pair with garlic bread or crusty rolls
- Great with fresh corn on the cob and watermelon for the full summer vibe
Switch It Up
Mediterranean Style: Add sun-dried tomatoes, kalamata olives, artichoke hearts, and feta cheese. Use lemon juice instead of vinegar.
Ranch Lover’s Version: Mix ranch packet into the dressing base and add bacon bits and chives.
Italian Vibes: Add salami, pepperoni, and Italian cheese. Use Italian dressing mix in the mayo base.
Veggie Loaded: Add broccoli florets, snap peas, carrots, and whatever other veggies you love.
Spicy Kick: Add diced jalapeños, hot sauce to the dressing, or some crushed red pepper flakes.
Make-Ahead Tips
- This literally gets better overnight, so make it a day ahead
- Store dressing and pasta separately if making more than 2 days ahead
- Add fresh herbs and cheese right before serving for best texture
- Can be made up to 3 days ahead — just refresh with a little lemon juice
Questions People Actually Ask
Q: Can I use rotisserie chicken? A: Hell yes! Just shred it up and toss it in. Way easier and still delicious.
Q: What if I hate mayo? A: Try Greek yogurt mixed with a little olive oil, or use a vinaigrette-style dressing instead.
Q: Can I make this gluten-free? A: Absolutely! Just use your favorite gluten-free pasta. Everything else is naturally GF.
Q: How long does this keep? A: 3-4 days in the fridge, though it’s usually gone way before then.
Q: Can I add cheese? A: I already included mozzarella, but go wild! Cheddar, feta, parmesan — whatever makes you happy.
Q: What’s the best pasta shape? A: Short shapes with ridges or curves hold the dressing best. Rotini, penne, bow ties, shells — all winners.
Print
Chicken Pasta Salad: The Potluck Hero That Actually Doesn’t Suck
- Total Time: 30 minutes
- Yield: 8–10 servings 1x
Description
Let’s be real — most pasta salads are tragic, mayo-heavy disasters that taste like sadness mixed with overcooked noodles. But this? This is the pasta salad that actually gets people asking for the recipe instead of politely pushing it around their plate. We’re talking tender chunks of seasoned chicken, perfectly cooked pasta, crisp veggies, and a dressing that’s creamy but not heavy, tangy but not harsh.
This is the kind of pasta salad that disappears at barbecues, gets requested for every office potluck, and somehow tastes even better the next day. I’ve literally had people text me photos of empty bowls with crying-laughing emojis. It’s that good. And the best part? It’s actually easy to make and doesn’t require any fancy ingredients or techniques.
Ingredients
For the Pasta & Chicken:
- 1 lb rotini or penne pasta (short shapes work best)
- 2 lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Veggie Party:
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely diced
- 1 cup celery, diced
- 1/2 cup black olives, sliced (optional but recommended)
- 1/2 cup fresh parsley, chopped
For the Dressing That Changes Everything:
- 3/4 cup mayonnaise (use the good stuff)
- 1/4 cup sour cream
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp onion powder
- Salt and pepper to taste
- 2–3 tbsp pasta water (reserved from cooking)
For the Finishing Touches:
- 1/2 cup fresh mozzarella, cubed (or feta if you’re feeling fancy)
- Extra fresh herbs for garnish
- A squeeze of fresh lemon juice
Instructions
Bring a large pot of heavily salted water to a boil. Like, really salty — it should taste like seawater.
Cook pasta according to package directions until al dente. Nobody wants mushy pasta salad.
Reserve 1/2 cup of pasta water before draining, then rinse the pasta with cold water to stop the cooking. Set aside.
Season chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 6-7 minutes per side until golden brown and cooked through (165°F internal temp).
Let it rest for 5 minutes, then dice into bite-sized pieces. Try not to eat half of it while you’re chopping.
While the chicken rests, dice up all your veggies. Make them roughly the same size as your pasta for the perfect bite.
Halve those cherry tomatoes, dice the peppers and celery, finely chop the red onion, and slice the olives if you’re using them.
In a large bowl, whisk together mayo, sour cream, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, and onion powder.
Season with salt and pepper, then add 2-3 tbsp of reserved pasta water to thin it out slightly. You want it creamy but not thick.
Taste and adjust — more tang? Add vinegar. More herb flavor? Go crazy with the seasonings.
Add the cooled pasta to the bowl with the dressing and toss to coat.
Add the diced chicken, all the prepped veggies, and fresh parsley.
Gently fold everything together until well combined. Don’t be aggressive — we want everything intact.
Add the mozzarella cubes last and fold gently.
Cover and refrigerate for at least 2 hours, but overnight is even better. This is when the magic happens and all the flavors get friendly.
Before serving, give it a taste and adjust seasoning. Sometimes it needs a little more salt, pepper, or a squeeze of fresh lemon juice.
Give it one final gentle stir and transfer to a serving bowl.
Garnish with extra fresh herbs and maybe a few more mozzarella cubes for looks.
Serve chilled and watch people actually enjoy pasta salad for once.
Notes
- Perfect for barbecues, potlucks, and picnics
- Serve alongside grilled meats or as a light lunch on its own
- Pair with garlic bread or crusty rolls
- Great with fresh corn on the cob and watermelon for the full summer vibe
- Prep Time: 30 minutes
Nutrition
- Calories: ~380 kcal
- Fat: ~18g
- Carbohydrates: ~32g
- Protein: ~22g