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Chicken Pasta Salad

Loaded with veggies, fresh mozzarella pearls, and a zippy vinaigrette, this easy Italian-inspired chicken pasta salad recipe is always a hit!

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 8 (to 10) servings; about 17 cups
Calories: 474 kcal
Course: Main Course , Salad
Cuisine: Italian

Ingredients

  • 3 cups cooked, cubed chicken about 3 medium breasts
  • 1 pound asparagus or green beans trimmed and cut into 1-inch pieces
  • ¾ teaspoon kosher salt plus additional for cooking the asparagus and pasta
  • 16 ounces whole wheat bowtie pasta or similar short, tubular pasta
  • ¼ cup finely chopped red onion about ½ small
  • 4 tablespoons red wine vinegar divided
  • 1 red bell pepper chopped
  • 1 (14-ounce) can artichoke hearts drained, cut into bite-sized pieces, and patted dry
  • 1 pint Cherry or grape tomatoes halved
  • 4 ounces Mozzarella pearls about 1 cup
  • ¼ cup extra-virgin olive oil
  • 2 cloves garlic minced (about 2 teaspoons)
  • 1 ½ tablespoons Dijon mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon red pepper flakes
  • ⅓ cup chopped fresh basil or 3 tablespoons chopped parsley

Instructions

    Cup of Yum
  1. If necessary, cook and cube or shred the chicken. See How to Cook Shredded Chicken, Crockpot Shredded Chicken, Instant Pot Chicken, Baked Chicken Breast, Grilled Chicken Breast, or Air Fryer Chicken Breast for easy cooking methods.
  2. Prepare an ice bath and set it near the stove. Bring a large pot of salted water to a boil, then add the asparagus. Cook until the asparagus is crisp-tender and bright green, about 2 to 3 minutes (green beans may need a minute longer). With a slotted spoon, transfer the asparagus to the ice bath to stop its cooking (do not drain the boiling liquid). Let the asparagus cool for 2 to 3 minutes, then with the slotted spoon, transfer it to towels and pat dry.
  3. Return the water to a boil and add the pasta. Cook until al dente according to package instructions. Drain into a colander, then rinse with cool water to stop the cooking. Shake the colander several times, then set the colander on towels or a plate and allow the water to continue to drain. You can also set it in the sink to drain (just don't forget about it and accidentally add soap).
  4. In a VERY large bowl, place the onion. Add the 2 tablespoons of the vinegar. Add the asparagus, bell pepper, artichokes, tomatoes, mozzarella pearls, and chicken (no need to stir again just yet).
  5. In a small bowl or liquid measuring cup with a spout, briskly whisk together the oil, mustard, garlic, oregano, black pepper, red pepper flakes, ¾ teaspoon salt, and the remaining 2 tablespoons vinegar until the ingredients all come together into a smooth dressing.
  6. Shake the pasta in the colander once more to remove any last water, then add it to the bowl with the vegetable mixture.
  7. Pour in about 2/3 of the dressing, then stir to coat.
  8. Stir in the basil.
  9. Taste, add additional dressing, and season with additional salt, pepper, or red pepper flakes as desired. Serve immediately, or refrigerate until ready to serve.

Notes

  • TO STORE: Refrigerate leftover pasta salad in an airtight storage container for up to 4 days. 

Nutrition Information

Serving 1(of 8) Calories 474kcal (24%) Carbohydrates 52g (17%) Protein 30g (60%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 56mg (19%) Potassium 565mg (16%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1853IU (37%) Vitamin C 47mg (52%) Calcium 142mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 8(to 10) servings; about 17 cups

Amount Per Serving

Calories 474

% Daily Value*

Serving 1(of 8)
Calories 474kcal 24%
Carbohydrates 52g 17%
Protein 30g 60%
Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 56mg 19%
Potassium 565mg 12%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1853IU 37%
Vitamin C 47mg 52%
Calcium 142mg 14%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.