Go Back
+ servings

Chicken Pasta Salad Recipe

This chicken pasta salad recipe provides numerous possibilities for spin-offs. You can mix it with added vegetables of your choice to serve as a side for sumptuous meals, or even for meal-prep lunch at work.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: chicken pasta salad, chicken pasta salad recipe, how to make chicken pasta salad
Servings: 4 servings
Calories: 243kcal
Author: Luna Regina


  • 6 oz skinless boneless chicken breast
  • 4.25 oz rotini pasta dry
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 1/2 tbsp olive oil divided
  • 2 tbsp red wine vinegar
  • 1 tsp Italian seasoning
  • 1 tsp garlic minced
  • 2 tsp traditional Dijon mustard
  • 1/2 tbsp honey
  • 1 oz arugula
  • 3 oz cherry tomatoes quartered
  • 1/2 oz red onion julienned
  • 2 oz red bell pepper julienned
  • 1/4 oz Parmesan cheese


  • Cook the pasta in a pot of boiling water for 10 minutes. Drain and rinse with cold water.
  • Add the chicken to a large bowl with garlic powder, salt, and ground black pepper. Toss to coat evenly.
  • On a skillet, heat 1/2 tablespoon of olive oil over low-medium heat. Sear the chicken for 10 minutes until it's cooked through and golden. Allow it to cool down and cut into large cubes.
  • Make the dressing: In a mixing bowl, whisk together 1 tablespoon of olive oil, red wine vinegar, Italian seasoning, garlic, mustard, and honey.
  • Add chicken, arugula, cherry tomatoes, red onion, and red bell pepper to the pasta bowl. Pour over the dressing and toss to combine.
  • Sprinkle Parmesan cheese and serve.


Serving: 1serving | Calories: 243kcal | Carbohydrates: 28g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 270mg | Potassium: 344mg | Fiber: 2g | Sugar: 4g | Vitamin A: 743IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 1mg