Pasta salad with chicken and veggies: 20-minute bliss

I have to tell you about my absolute favorite go-to meal for those crazy busy weekdays. This pasta salad with chicken and veggies is a total lifesaver. It combines lean protein and colorful vegetables with satisfying pasta all in one big bowl. I make this for family gatherings all the time because it stays fresh and delicious even after sitting out for a few hours. You are going to love how the flavors meld together. Every bite honestly tastes better than the last one. It is light and nutritious and so easy to change up based on what you have sitting in your pantry.

Why You Will Love This Pasta Salad With Chicken and Veggies

You are going to obsess over how fresh this feels. It is the perfect balanced meal for a quick lunch or a light dinner when you do not want to spend hours over the stove. Everything is crisp and bright. My best secret for saving time is using leftover grilled chicken from the night before. It makes the whole process so much faster. Plus since it is a cold salad you can pack it for work or a picnic and it still tastes amazing.

Ingredients for Your Pasta Salad With Chicken and Veggies

• 1 pound of rotini or bow tie pasta
• 2 cups of cooked chicken breast
• 1 red bell pepper
• 1 cucumber
• 1/2 cup of cherry tomatoes
• 1/4 cup of red onion
• Olive oil
• Fresh lemon juice
• Chicken broth instead of wine for the dressing base
• Dried oregano

Choosing the Best Pasta Shape

I really recommend using a textured pasta like rotini or fusilli for this recipe. Those little twists and spirals are perfect for catching the dressing. They also hold onto the tiny bits of veggies so you get a little bit of everything in every single forkful. Smooth pasta just does not work as well here.

How to Prepare Pasta Salad With Chicken and Veggies

1. Boil a large pot of salted water.
2. Cook the pasta until it is just tender.
3. Drain the pasta and let it cool down.
4. Dice your cooked chicken into bite sized pieces.
5. Chop the pepper and cucumber and onion.
6. Slice the cherry tomatoes in half.
7. Whisk the olive oil and lemon juice and chicken broth together.
8. Stir in the dried oregano.
9. Toss everything together in a large bowl.

The whole process only takes about 25 minutes from start to finish.

Cooking and Cooling the Chicken

If you are cooking the chicken fresh make sure it reaches an internal temperature of 165 degrees. This is super important for safety. Once it is done let it cool completely before you toss it with the vegetables. If the chicken is still hot it will wilt your cucumbers and peppers and nobody wants a soggy salad.

Expert Tips for Pasta Salad With Chicken and Veggies

One of my biggest tips is to rinse your pasta under cold water right after you drain it. This stops the cooking process immediately so the noodles stay firm. Also make sure you season your chicken generously with salt and pepper before you cook it. That extra layer of flavor makes a huge difference in the final dish.

Storing Your Pasta Salad With Chicken and Veggies

This dish keeps really well in an airtight container in the refrigerator for up to 3 days. If it seems a little dry when you pull it out for leftovers just add a splash of chicken broth or extra lemon juice. It wakes up the flavors and adds back that moisture you need.

FAQ About Pasta Salad With Chicken and Veggies

Can I use beef instead of chicken? You definitely can. Lean beef strips work perfectly if that is what you have on hand. Can I make this a day in advance? Yes please do. The flavors actually develop and get better if it sits in the fridge overnight.

Estimated Nutritional Information for Pasta Salad With Chicken and Veggies

These are estimated values per serving based on standard ingredient sizes.

• Calories: 350
• Protein: 25g
• Carbohydrates: 42g
• Fat: 9g

Print