Pasta Salad with Chicken (So Easy!)

This super easy Pasta Salad with Chicken contains about an equal amount of pasta and other mix-ins for maximum flavor, texture, and nutrition in each bowl. Bonus: This family dinner is easy to customize and make ahead!

Pasta Salad with Chicken

I love a good pasta salad because it’s easy to put together and so great to be able to make a main dish ahead of time—and still have it taste great whether it’s served right after cooking or hours later.

And this easy one is wonderful to share with the kids because it’s bursting with fresh flavors—but relies on kid-friendly ingredients. You can serve this with the components all mixed together or with them separated out according to your child’s preference.

There are also a load of variations, so you can customize it for the ingredients you have or for the ones you prefer.

(You may also like my classic Pasta Salad with Italian flavors, and my easy Orzo Salad.)

Ingredients You Need

To make this simple dinner you’ll need to have the following ingredients on hand and ready to go.

• Cherry tomatoes: Any color will work here and in any variety, so choose the ones your family likes.
• Fresh basil: This adds a load of flavor (and is easy to eat around if the kids don’t love green foods).
• Fresh garlic: Adding fresh garlic to the dressing of the pasta salad ensures it’s flavorful.
• Olive oil: I use extra-virgin olive oil in my cooking, so that’s what I’m using in this recipe.
• Pasta: I prefer a smaller shape like wagon wheels or elbows here, since they are roughly the same size as the rest of the ingredients, though any can work.
• White beans: A can of cannellini beans, drained and rinsed, works well here to add another texture as well as fiber and vegetarian protein.
• Cooked chicken: You can use chicken tenders or purchased grilled chicken or rotisserie chicken. I like to have the chicken fully cooked before I start making the recipe so it’s quick to toss together.
• Cheese: Such as crumbled goat or feta, or diced mozzarella, according to what your family prefers.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this healthy pasta salad. Scroll down to the end of the post for the full information.

1. Add the tomatoes, basil, garlic, salt, and olive oil to a bowl. Toss well and let sit to allow the flavors to marinate.
2. Meanwhile, cook the pasta according to package directions.
3. Gather your add-ins, and remove the basil and garlic from the bowl with the tomatoes—you’ll get the flavor infused into the tomatoes without the raw taste/texture that some kids won’t like.
4. Mix it all together!

TIP: This can be served at room temperature or chilled, though it’s best if it’s not ice cold.

Can I leave out the chicken?

To make this vegetarian, you can simply omit the chicken. You can add in another protein (shrimp, extra firm tofu, chunks of wild salmon) or you can leave it be with just the beans.

I would suggest a smaller shape such as wagon wheels, mini wagon wheels, elbows, or farfalle since they are close to the size of the rest of the ingredients—which makes the pasta salad easy to eat!

Best Cheese for Pasta Salad

You can use crumbled goat or feta cheese, or diced mozzarella. You could even use shredded mozzarella or cheddar if you prefer. It’s really quite flexible!

How to Store

Store any leftovers in an airtight container in the fridge for 3-5 days. You can make this pasta salad the day before you intend to serve it. Let it sit at room temperature for about 30 minutes before serving so it’s not ice cold.

Best Tips for Success

• Use your favorite pasta, whether traditional or a bean pasta from brands like Barilla or Banza for extra iron.
• Use any kind of cooked chicken you like. (I like to buy a grilled breast from the prepared foods counter to make this easy on myself!)
• Omit the chicken to make this vegetarian.
• Shred the basil and leave it in the pasta mixture if your kids don’t mind flecks of green.
• To make this easy family dinner dairy-free, simply omit the cheese. You could add roasted, salted sunflower seeds for a little extra flavor and nutrients if desired.
• To make this gluten-free, simply use your favorite gluten-free pasta. We like the gluten-free Barilla pasta or Banza chickpea pastas. (Do be sure to follow the cooking directions and rinse them if they say to rinse them for the best texture results.)

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I’d love to hear what your family thinks of this recipe if you try it, so please comment below to share!

• Place the tomatoes, olive oil, basil leaves, garlic, and salt into a large bowl. Stir together. Set aside for about 30 minutes.

• Meanwhile, cook the pasta according to the package directions. Drain.

• Remove the basil and garlic from the tomato mixture. (The flavor will be in there!) Discard.

• Stir in the pasta, beans, chicken, and cheese. Season to taste with salt and pepper.

• Serve at room temperature or chilled.

• Store any leftovers in an airtight container in the fridge for 3-5 days.
• Use your favorite pasta, whether traditional or a newer bean pasta from brands like Barilla or Banza.
• Use any kind of cooked chicken you like. (I like to buy a grilled breast from the prepared foods counter to make this easy on myself!)
• Omit the chicken to make this vegetarian.
• Shred the basil and leave it in the pasta mixture if your kids don’t mind flecks of green.

Calories: 395kcal, Carbohydrates: 40g, Protein: 24g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 40mg, Sodium: 261mg, Potassium: 541mg, Fiber: 4g, Sugar: 3g, Vitamin A: 659IU, Vitamin C: 14mg, Calcium: 93mg, Iron: 3mg

This post was first published August 2019.