Chicken and Veggie Pasta Salad
This chicken and veggie pasta salad is one of those throw-it-together recipes that somehow checks every box. It’s easy, packed with protein, and actually keeps you full thanks to grilled chicken and protein pasta. The roasted veggies add real flavor, not just filler, and the creamy dressing pulls it all together without feeling heavy. Make it once and you’ve got solid lunches and no-stress dinners ready to go for days.
Why You’ll Love This Chicken and Veggie Pasta Salad
- It’s high in protein and actually filling, not a sad desk lunch
- Easy to make with simple, everyday ingredients
- Great for meal prep and holds up well for a few days
- Works for lunch or dinner without feeling boring
- Creamy, flavorful, and balanced with roasted veggies and grilled chicken
Recipe Tips
- Let the roasted veggies cool slightly before mixing so the dressing doesn’t melt
- Rinse the pasta with cold water after cooking to keep it from sticking
- Taste and adjust the mustard at the end since some brands are stronger than others
- If it thickens in the fridge, stir in a spoonful of water or avocado oil
- Chop everything into similar sizes so every bite is balanced
Recipe Variations
- Swap grilled chicken for rotisserie chicken to save time
- Use Greek yogurt in place of half the mayo for a lighter option
- Add red onion or green onion for a little bite
- Toss in cherry tomatoes or spinach for extra veggies
- Change up the pasta shape or use whole wheat if you prefer
Chicken and Veggie Pasta Salad Recipe
Ingredients
Equipment
Method
- Roast the veggies: Heat oven to 400°F. Toss broccoli, zucchini, squash, and peppers with avocado oil, garlic powder, salt, and pepper. Spread on a sheet pan and roast for 18 to 22 minutes until tender and lightly browned. Let cool slightly.
- Cook the chicken: Heat a large skillet over medium heat and add a little avocado oil. Season the chicken with pepper and garlic powder. Cook for 5 to 7 minutes per side, until golden and cooked through with an internal temperature of 165°F. Remove from the pan, let rest for a few minutes, then slice or chop.
- Cook the pasta: Cook protein elbow pasta according to package directions. Drain and rinse with cool water so it doesn’t get gummy.
- Make the dressing: In a large bowl, mix mayo, mustard, and black pepper until smooth.
- Assemble: Add pasta, roasted veggies, and grilled chicken to the bowl. Toss until everything is evenly coated.
- Chill and serve: Refrigerate for at least 30 minutes so the flavors come together. Give it one more stir before serving.
Notes
Nutrition (Per Serving, Estimated)
- Calories: 410
- Protein: 34g
- Carbohydrates: 32g
- Fat: 18g
- Fiber: 6g
FAQ: Chicken and Veggie Pasta Salad
Yes. It’s perfect for meal prep and tastes even better after chilling.
Store it in an airtight container for up to 4 days.
Both work. It’s great fresh and warm, or chilled as a pasta salad.
Absolutely. It’s a great time saver and still adds plenty of protein.
Yes. You can replace mayo with Greek yogurt or use half yogurt and half mayo.
Definitely. Spinach, cherry tomatoes, or red onion all work well.
It can if overcooked. Cook just to al dente and rinse with cold water.
Olive oil works just as well for roasting the vegetables.
Add extra chicken or mix in a spoonful of Greek yogurt to the dressing.
More Pasta Recipes:
- Roasted Vegetable Pasta Salad: Loaded with oven-roasted veggies and tossed in a simple, flavorful dressing.
- Sweet Potato Pasta Salad: Hearty and filling with roasted sweet potatoes and bold, savory flavor.
- Broccoli Pasta Salad: Fresh, crunchy broccoli mixed with pasta and a creamy, easy dressing.
- Ground Beef Pasta: Simple, protein-packed comfort food made with seasoned ground beef.
- Tuna Pasta Salad: Classic and satisfying with tender pasta, tuna, and a creamy mix.
- Chicken Caesar Pasta Salad: A hearty twist on Caesar salad with chicken, pasta, and bold flavor.
- Turkey Pasta Salad: Light, protein-rich pasta salad that’s great for lunches and meal prep.