Juicy Chicken Pasta Salad

I didn’t grow up eating a lot of pasta salad, mostly because my mom always made the mayonnaise-heavy kind that would sit out at barbecues getting warm and weird. It wasn’t until I was in my twenties that I tried a pasta salad with an actual vinaigrette and realized what I’d been missing.

This chicken pasta salad is the one I make when I need to feed a crowd or just want something easy in the fridge for quick lunches. The lemon dressing keeps everything fresh and light, while the bacon and parmesan make sure nobody’s calling it boring. Plus, it actually gets better after a day in the fridge, which is more than I can say for those mayo-based versions from my childhood.

What Kind of Chicken Should I Use?

For this pasta salad, boneless, skinless chicken breasts are your best bet since they’re easy to cook and cut into bite-sized pieces. If you want to save some time, you can grab a rotisserie chicken from the store and just shred the meat – it’ll add great flavor and cut your prep time in half. Fresh chicken breasts will give you more control over the seasoning and texture, but frozen breasts work just fine too as long as you thaw them completely before cooking. Whether you grill, bake, or pan-sear your chicken, just make sure it reaches 165°F internally so it’s safe to eat and stays juicy.

Options for Substitutions

This pasta salad is easy to customize based on what you have in your kitchen:

• Penne pasta: Any short pasta shape works great here – try rotini, fusilli, bow ties, or even shells. They all hold the dressing well and make the salad easy to eat.
• Chicken breast: You can use rotisserie chicken to save time, or swap in cooked turkey breast or even grilled shrimp for a different protein option.
• Bacon: Turkey bacon is a lighter option, or you can leave it out completely if you want to skip the pork. The salad will still taste great without it.
• Lemon juice: Fresh lemon juice is best, but bottled works in a pinch. You can also use lime juice for a slightly different citrus flavor.
• Parmesan cheese: Pecorino Romano gives a similar salty, sharp taste, or try crumbled feta for a tangier twist.
• Fresh basil: If you don’t have fresh basil, use 2 tablespoons of dried basil, or substitute with fresh parsley or cilantro for a different herb profile.
• Grape tomatoes: Cherry tomatoes work just as well, or use diced regular tomatoes if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta salad is adding the dressing while the pasta is still hot, which causes it to absorb too much liquid and leaves your salad dry – let the pasta cool to room temperature first, then toss with the dressing.

Overcooking your chicken breasts will give you dry, rubbery pieces instead of tender bites, so remove them from heat when they reach 155°F internally and let them rest before cutting.

Don’t skip the 30-minute resting time after mixing everything together, as this allows the flavors to blend and the pasta to soak up just the right amount of dressing without becoming mushy.

For the best texture, cook your pasta one minute less than the package directions since it will continue to soften as it sits in the dressing, and always save some pasta water to add later if your salad seems too dry.

What to Serve With Chicken Pasta Salad?

Chicken pasta salad is pretty filling on its own, but I love serving it with some crusty garlic bread or warm dinner rolls on the side for a complete meal. If you’re having people over for a cookout or potluck, it pairs really well with grilled corn on the cob or a simple cucumber and red onion salad dressed with vinegar. For a lighter option, you could add a bowl of mixed greens or coleslaw to round out the plate. Since this salad already has so much going on with the bacon, chicken, and parmesan, you don’t need anything too fancy – just something simple to complement all those flavors.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to add a splash of olive oil or a squeeze of lemon juice before serving since pasta tends to soak up the dressing over time.

Make Ahead: This is a great make-ahead dish for parties or meal prep. You can cook the pasta, chicken, and bacon a day in advance and store them separately. Mix everything together with the dressing a few hours before serving for the best texture and flavor.

Serve: Chicken pasta salad is best served cold or at room temperature. If you’ve stored it in the fridge, let it sit out for about 15 minutes before serving and give it a good toss to redistribute the dressing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 170-190 g
• Fat: 130-150 g
• Carbohydrates: 280-310 g

Ingredients

For the dressing:

• 2/3 cup olive oil
• 1 tsp lemon zest
• 1/3 cup lemon juice
• 3 tsp honey
• 1 tsp dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

For the salad:

• 1 lb penne
• 1 lb cooked chicken breast, shredded or diced
• 6 strips bacon, cooked crispy and crumbled
• 2.5 cups grape tomatoes, halved
• 3 green onions, thinly sliced
• 1 cup grated parmesan cheese
• 1/2 cup fresh basil, torn

Step 1: Prepare the Lemon Vinaigrette

• 2/3 cup olive oil
• 1/3 cup lemon juice
• 1 tsp lemon zest
• 3 tsp honey
• 1 tsp dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, honey, dijon mustard, minced garlic, salt, black pepper, and red pepper flakes until fully emulsified.

The vinaigrette can be made while the pasta water comes to a boil, so this is a perfect first step.

I like to make sure the mustard is fully incorporated as it acts as an emulsifier to keep the dressing from separating.

Step 2: Cook the Pasta

• 1 lb penne

Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.

Drain the pasta in a colander but do not rinse it—the starch on the surface helps the dressing cling to each piece.

Transfer the warm pasta to a large mixing bowl immediately so it can begin absorbing the vinaigrette while still warm.

Step 3: Build the Salad

• lemon vinaigrette from Step 1
• 1 lb cooked chicken breast, shredded or diced
• 6 strips bacon, cooked crispy and crumbled
• 2.5 cups grape tomatoes, halved
• 3 green onions, thinly sliced
• 1 cup grated parmesan cheese
• 1/2 cup fresh basil, torn

Pour the vinaigrette from Step 1 over the warm pasta and toss gently to coat every piece.

Then add the cooked chicken, crumbled bacon, halved grape tomatoes, sliced green onions, grated parmesan cheese, and torn basil.

Toss everything together until well combined.

I find it’s important to add the fresh basil and green onions now rather than at the end—they’ll soften slightly and distribute their flavors throughout the salad as it sits.

Step 4: Season and Rest

Taste the salad and adjust the seasoning with additional salt and pepper if needed—remember the pasta, chicken, and cheese already contain salt, so go easy.

Cover the bowl and let the salad sit at room temperature for 30 minutes before serving.

This resting time allows the flavors to meld together and gives the pasta time to fully absorb the dressing.

Step 5: Finish and Serve

• extra fresh basil for garnish
• extra grated parmesan cheese for garnish

Just before serving, give the salad a quick toss to redistribute any dressing that may have settled at the bottom.

Top with extra fresh basil and additional grated parmesan cheese for a fresh, vibrant finish.

Serve at room temperature or chilled, depending on your preference.

Juicy Chicken Pasta Salad

Delicious Juicy Chicken Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 3250

Ingredients Method

Ingredients

  

For the dressing

• 2/3 cup olive oil
• 1 tsp lemon zest
• 1/3 cup lemon juice
• 3 tsp honey
• 1 tsp dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

For the salad

• 1 lb penne
• 1 lb cooked chicken breast, shredded or diced
• 6 strips bacon, cooked crispy and crumbled
• 2.5 cups grape tomatoes, halved
• 3 green onions, thinly sliced
• 1 cup grated parmesan cheese
• 1/2 cup fresh basil, torn

Method

 

1. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, honey, dijon mustard, minced garlic, salt, black pepper, and red pepper flakes until fully emulsified. The vinaigrette can be made while the pasta water comes to a boil, so this is a perfect first step. I like to make sure the mustard is fully incorporated as it acts as an emulsifier to keep the dressing from separating.
2. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain the pasta in a colander but do not rinse it—the starch on the surface helps the dressing cling to each piece. Transfer the warm pasta to a large mixing bowl immediately so it can begin absorbing the vinaigrette while still warm.
3. Pour the vinaigrette from Step 1 over the warm pasta and toss gently to coat every piece. Then add the cooked chicken, crumbled bacon, halved grape tomatoes, sliced green onions, grated parmesan cheese, and torn basil. Toss everything together until well combined. I find it's important to add the fresh basil and green onions now rather than at the end—they'll soften slightly and distribute their flavors throughout the salad as it sits.
4. Taste the salad and adjust the seasoning with additional salt and pepper if needed—remember the pasta, chicken, and cheese already contain salt, so go easy. Cover the bowl and let the salad sit at room temperature for 30 minutes before serving. This resting time allows the flavors to meld together and gives the pasta time to fully absorb the dressing.
5. Just before serving, give the salad a quick toss to redistribute any dressing that may have settled at the bottom. Top with extra fresh basil and additional grated parmesan cheese for a fresh, vibrant finish. Serve at room temperature or chilled, depending on your preference.