Cool Chicken Pasta Salad
Perfect for warm-weather gatherings or a light and refreshing lunch, this Cool Chicken Pasta Salad combines tender grilled chicken, al dente pasta, and vibrant vegetables like cherry tomatoes, cucumber, and red bell pepper. Tossed in a creamy, tangy dressing made with Greek yogurt, mayonnaise, and fresh lemon juice, this dish is both satisfying and balanced. The addition of sliced black olives and fresh parsley adds a delightful burst of flavor and color, while a short chill in the refrigerator ensures every bite is cool and harmoniously married. Ready in just 40 minutes and great for meal prepping, this easy-to-make chicken pasta salad is a go-to recipe for anyone seeking a versatile, crowd-pleasing dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz penne pasta (or any short pasta)
- 2 pieces boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1 medium red bell pepper, diced
- 0.5 cup red onion, finely chopped
- 0.5 cup black olives, sliced
- 0.25 cup fresh parsley, chopped
- 0.5 cup mayonnaise
- 0.5 cup plain Greek yogurt
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 10-12 minutes. Drain and rinse under cold water to cool. Set aside.
While the pasta cooks, season the chicken breasts with salt, pepper, and a drizzle of olive oil. Heat a skillet or grill pan over medium-high heat.
Cook the chicken for 5-6 minutes per side, or until fully cooked and juices run clear. The internal temperature should reach 165°F (74°C). Remove from heat and let cool for 10 minutes. Slice into bite-sized pieces.
In a large mixing bowl, combine the cooled pasta, chicken, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and parsley.
In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, olive oil, garlic powder, salt, and black pepper to make the dressing.
Pour the dressing over the pasta and chicken mixture. Toss well to coat all ingredients evenly.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to chill and allow the flavors to meld.
Before serving, give the salad a gentle stir and garnish with additional parsley if desired. Serve cold and enjoy!
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3898 mg | 169% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 26.1 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2883 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
