Adding chicken to a cold pasta salad turns it from a side dish into something you can actually build a meal around, and this collection of 13 recipes covers a wide range of ways to do it. There’s a bright lemon herb version, a few that borrow directly from classic dishes like caprese and Waldorf salad, and some that head further afield with curry, teriyaki, and Moroccan-spiced flavors.

Some of these are quick, mayo-based classics, while others lean on vinaigrettes or pesto to keep things lighter. Each recipe includes a full ingredient list, step-by-step instructions, estimated nutrition per serving, and two sections worth reading before you shop — Why It Works, covering the technique choices that actually matter, and Worth Knowing, covering substitutions and how long each one realistically keeps. A shopping list and answers to common questions are near the end.

1. Lemon Herb Chicken Pasta Salad

Grilled chicken and rotini get tossed here in a bright, herb-flecked lemon vinaigrette that leans fresh rather than heavy. Fresh parsley and dill do most of the flavor work, with the lemon keeping everything tasting clean.

This is the salad to reach for when the richer, mayo-based versions start to feel like too much — it’s light enough to eat a big bowl of without feeling weighed down.

370Calories

26gProtein

34gCarbs

15gFat

Why It Works

• Zesting the lemon before juicing it and using both the zest and juice in the dressing gives a more concentrated citrus flavor than juice alone.
• Adding the fresh herbs close to serving time keeps their flavor bright, since dill and parsley both fade quickly once mixed into an acidic dressing.
• Grilling the chicken rather than poaching it adds a bit of char that stands up better against the sharp lemon dressing than plain boiled chicken would.

Worth Knowing

• This is one of the lighter recipes on this list, making it a good contrast if you’re serving it alongside something creamier.
• Rotisserie chicken works fine here if you’d rather skip grilling, though the dish loses a little of the smoky edge.
• This salad is best within two to three days, since the fresh herbs lose their brightness the longer it sits.

Ingredients

• 12 oz rotini pasta
• 2 cups diced grilled chicken
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1/3 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Whisk together the olive oil, lemon juice, and lemon zest.
3. In a large bowl, combine the cooled pasta and diced chicken.
4. Pour the dressing over the salad and toss to coat.
5. Season with salt and pepper.
6. Chill briefly, then stir in the parsley and dill just before serving.

2. Chicken Caprese Pasta Salad

This one borrows the classic caprese trio of mozzarella, tomato, and basil and adds diced chicken for a heartier result. Fusilli holds everything together, finished with a drizzle of balsamic glaze.

It’s simple enough to throw together on a weeknight but tastes like something you’d order at an Italian restaurant.

420Calories

27gProtein

34gCarbs

21gFat

Why It Works

• Using fresh mozzarella pearls rather than shredded mozzarella keeps distinct, creamy bites throughout instead of the cheese disappearing into the dressing.
• Tearing the basil by hand rather than chopping it keeps the leaves from bruising and turning dark before serving.
• Adding the balsamic glaze right before serving, rather than mixing it in, keeps its syrupy texture distinct.

Worth Knowing

• This salad is best within a day or two, since the fresh mozzarella and tomatoes both release moisture over time.
• Balsamic glaze is thicker and sweeter than plain balsamic vinegar — using vinegar instead makes the salad noticeably more sour.
• This is a good one to bring to a gathering with picky eaters, since caprese flavors are broadly liked.

Ingredients

• 12 oz fusilli pasta
• 2 cups diced cooked chicken
• 8 oz fresh mozzarella pearls
• 1 1/2 cups cherry tomatoes, halved
• 1/3 cup fresh basil, torn
• 2 tbsp olive oil
• 2 tbsp balsamic glaze

Instructions

1. Cook the fusilli in salted boiling water until al dente, then drain and let cool.
2. In a large bowl, toss the cooled pasta with the olive oil.
3. Add the chicken, mozzarella pearls, and cherry tomatoes.
4. Season with salt and pepper and toss gently.
5. Fold in the torn basil.
6. Drizzle with balsamic glaze right before serving.

3. Honey Mustard Chicken Pasta Salad

Diced chicken and celery get coated in a glossy honey mustard dressing here, sweet and tangy in roughly equal measure. It’s familiar enough to win over picky eaters without tasting like a compromise.

This one tends to disappear fast at family gatherings, since honey mustard is one of those flavors almost nobody turns down.

410Calories

25gProtein

38gCarbs

17gFat

Why It Works

• Whisking the honey and mustard together before adding the mayo keeps the sweetness evenly distributed rather than clumping in pockets of honey.
• Using a whole grain or Dijon mustard rather than yellow mustard gives the dressing a sharper backbone, which keeps the honey from making it taste like dessert.
• Adding the celery for crunch rather than a softer vegetable keeps the texture interesting against the chicken and pasta.

Worth Knowing

• This dressing is sweeter than most on this list, so it pairs well with something tangy on the side, like a simple green salad with vinaigrette.
• This salad keeps for about three days, with the flavor mellowing slightly as it sits.
• A splash of apple cider vinegar in the dressing cuts the sweetness if you want a less dessert-adjacent flavor.

Ingredients

• 12 oz rotini pasta
• 2 cups diced cooked chicken
• 2 celery stalks, diced
• 1/3 cup mayonnaise
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tsp apple cider vinegar

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Whisk together the mayonnaise, honey, Dijon mustard, and apple cider vinegar.
3. In a large bowl, combine the cooled pasta, chicken, and celery.
4. Pour the dressing over the salad and toss to coat.
5. Season with salt and pepper.
6. Chill for at least 20 minutes before serving.

4. Chicken Fajita Pasta Salad (Cold Version)

Grilled chicken strips and charred bell peppers bring real fajita flavor to this cold version, tossed with rotini in a tangy lime vinaigrette rather than the creamy or hot skillet versions found elsewhere on this site.

This one holds up especially well outdoors, since the oil-based dressing doesn’t need to stay as cold as a mayo-based salad.

380Calories

27gProtein

36gCarbs

15gFat

Why It Works

• Grilling the chicken and vegetables over direct high heat, rather than sautéing them, adds the smoky char that’s essential to fajita flavor.
• Letting the grilled components cool completely before mixing them with the pasta prevents residual heat from wilting the dish.
• A bright lime vinaigrette rather than a creamy dressing keeps this salad tasting fresh and cuts through the char.

Worth Knowing

• This is one of the best make-ahead options on this list, since it actually improves after a few hours in the fridge.
• A stovetop grill pan works nearly as well as an outdoor grill if that’s not available.
• This salad is naturally lower in fat than the creamy versions on this list.

Ingredients

• 12 oz rotini pasta
• 1 lb chicken breast
• 1 red bell pepper
• 1 green bell pepper
• 1/2 red onion
• 1/4 cup olive oil
• 3 tbsp lime juice
• 2 tsp fajita seasoning

Instructions

1. Season the chicken and vegetables with fajita seasoning and a drizzle of olive oil.
2. Grill until charred and cooked through, then let cool and slice.
3. Cook the rotini in salted boiling water until al dente, then drain and rinse under cold water.
4. Whisk together the olive oil, lime juice, and remaining fajita seasoning.
5. In a large bowl, combine the cooled pasta, grilled chicken, and vegetables.
6. Pour the dressing over the salad and toss well. Chill before serving.

5. Curry Chicken Pasta Salad

Diced chicken, apple, and golden raisins get coated in a warm, creamy curry-spiced dressing here, borrowing the sweet-savory profile of a classic curried chicken salad. The warmth of the curry powder balances the sweetness nicely.

This flavor combination might sound unusual on paper, but it’s a well-established pairing that works just as well with pasta as it does with the more traditional version.

440Calories

24gProtein

42gCarbs

20gFat

Why It Works

• Blooming the curry powder briefly in warm oil before mixing it into the mayo intensifies its flavor compared to stirring it in raw.
• Dicing the apple just before mixing it in, rather than far ahead, prevents browning and keeps its crisp texture.
• A tart apple variety like Granny Smith provides a better contrast to the raisins and curry mayo than a sweeter apple.

Worth Knowing

• Curry powder blends vary significantly in heat and flavor between brands, so it’s worth starting with less and adjusting to taste.
• This is one of the more distinctive flavor profiles on this list, making it a good option to introduce variety alongside more classic recipes.
• Toasted slivered almonds make a good addition here for extra crunch.

Ingredients

• 12 oz rotini pasta
• 2 cups diced cooked chicken
• 2/3 cup mayonnaise
• 1 1/2 tsp curry powder
• 1 apple, diced
• 1/3 cup golden raisins

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Whisk the curry powder into the mayonnaise in a large bowl.
3. Add the cooled pasta and chicken, tossing to coat.
4. Fold in the diced apple and golden raisins.
5. Season with salt to taste.
6. Chill for 20 minutes before serving.

6. Pesto Chicken Pasta Salad with Sun-Dried Tomatoes

Basil pesto coats penne and diced chicken here, with chopped sun-dried tomatoes adding a concentrated, slightly sweet tang. It’s a quick recipe that tastes more complex than the short ingredient list suggests.

This is one of the easier salads on this list to throw together if you already have a jar of pesto in the fridge.

450Calories

26gProtein

38gCarbs

22gFat

Why It Works

• Tossing the pasta with pesto while it’s still slightly warm helps the oil-based sauce coat it more evenly.
• Using a bit of the sun-dried tomato oil in place of some of the pesto’s own oil deepens the flavor without extra ingredients.
• Folding in the chicken after the pasta has cooled further keeps it from continuing to cook from residual heat.

Worth Knowing

• Store-bought pesto works fine, though it’s worth checking the label since quality varies between brands.
• This salad looks best within the first day, since basil naturally darkens with time.
• Toasted pine nuts are a nice textural addition if you have them on hand.

Ingredients

• 12 oz penne pasta
• 2 cups diced cooked chicken
• 3/4 cup basil pesto
• 1/3 cup sun-dried tomatoes, chopped

Instructions

1. Cook the penne in salted boiling water until al dente, then drain.
2. While the pasta is still warm, toss it with the pesto.
3. Let the pasta cool slightly, then fold in the chicken and sun-dried tomatoes.
4. Season with salt and pepper.
5. Chill for 15 minutes.
6. Taste and adjust seasoning before serving.

7. Southwest Chicken Pasta Salad

Black beans, corn, and diced red bell pepper give this one a Tex-Mex character, tossed with rotini and diced chicken in a zesty chili-lime dressing. It’s colorful, filling, and holds up well as a meal on its own.

This one pairs the beans and chicken for extra staying power without needing bacon or cheese to get there.

420Calories

28gProtein

44gCarbs

14gFat

Why It Works

• Charring the corn in a dry skillet before adding it adds a smoky depth that plays well against the bright chili-lime dressing.
• Rinsing the canned black beans removes excess sodium and starchy liquid that would otherwise muddy the dressing.
• Adding the cilantro close to serving time keeps its flavor fresh instead of fading in the acidic dressing.

Worth Knowing

• This is one of the higher-fiber recipes on this list thanks to the black beans.
• For anyone sensitive to cilantro’s taste, fresh parsley is a reasonable substitute.
• This salad holds up well for meal prep, keeping its texture for up to three days.

Ingredients

• 12 oz rotini pasta
• 2 cups diced cooked chicken
• 1 cup corn kernels
• 1 (15 oz) can black beans, drained and rinsed
• 1 red bell pepper, diced
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1/2 tsp chili powder
• Fresh cilantro, chopped

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Char the corn in a dry skillet over medium-high heat for 3 to 4 minutes, then let cool.
3. Whisk together the olive oil, lime juice, and chili powder.
4. In a large bowl, combine the pasta, chicken, corn, black beans, and bell pepper.
5. Pour the dressing over the salad and toss to combine.
6. Fold in the cilantro just before serving.

8. Chicken Waldorf Pasta Salad

This one borrows from the classic Waldorf salad, combining diced chicken, apple, red grapes, and toasted walnuts in a creamy dressing, with small pasta shells added for substance.

The mix of sweet fruit and crunchy walnuts against the creamy dressing makes this one of the more texturally interesting salads on this list.

440Calories

23gProtein

40gCarbs

22gFat

Why It Works

• Tossing the diced apple in a touch of lemon juice before adding it keeps it from browning.
• Toasting the walnuts in a dry skillet before adding them intensifies their flavor and crunch compared to using them raw.
• Halving the grapes rather than leaving them whole makes the salad easier to eat and lets their juice mingle slightly with the dressing.

Worth Knowing

• This salad’s apple and grapes soften somewhat if stored more than a day, so it’s best within 24 hours for the ideal crisp texture.
• Toasted pecans can substitute for walnuts if that’s what you have on hand.
• This is a good option for a slightly more special lunch rather than a casual potluck.

Ingredients

• 12 oz small pasta shells
• 2 cups diced cooked chicken
• 1 apple, diced
• 1 cup red grapes, halved
• 1/3 cup walnuts, toasted
• 1/2 cup mayonnaise
• 1 tbsp lemon juice

Instructions

1. Cook the pasta shells in salted boiling water until al dente, then drain and let cool.
2. Toss the diced apple with the lemon juice to prevent browning.
3. In a large bowl, combine the cooled pasta, chicken, apple, and grapes.
4. Stir in the mayonnaise and toss to coat.
5. Season with salt and pepper.
6. Top with toasted walnuts just before serving.

9. Teriyaki Chicken Pasta Salad

Diced teriyaki-glazed chicken gets tossed with rotini, shredded carrots, and scallions here in a glossy teriyaki dressing. It’s a bit different from the Italian and American flavors found elsewhere on this list, leaning into a sweet-savory Japanese-inspired profile.

This one tends to be a hit with kids, since teriyaki is a familiar, approachable flavor.

410Calories

26gProtein

44gCarbs

12gFat

Why It Works

• Glazing the chicken with teriyaki sauce while it’s still warm from cooking helps the sauce cling and caramelize slightly at the edges.
• Using both teriyaki sauce in the chicken glaze and a lighter dressing for the pasta keeps the overall dish from tasting one-dimensionally sweet.
• Adding the scallions close to serving time keeps their sharp bite fresh.

Worth Knowing

• Bottled teriyaki sauce varies a lot in sweetness and saltiness between brands, so it’s worth tasting and adjusting.
• This salad is naturally lower in fat than many of the mayo-based options on this list.
• Toasted sesame seeds are a nice finishing touch if you have them.

Ingredients

• 12 oz rotini pasta
• 2 cups diced cooked chicken
• 3 tbsp teriyaki sauce, divided
• 1 cup shredded carrots
• 3 scallions, sliced
• 2 tbsp olive oil
• 1 tbsp rice vinegar

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Toss the warm cooked chicken with 2 tablespoons of the teriyaki sauce and let cool.
3. Whisk together the remaining teriyaki sauce, olive oil, and rice vinegar.
4. In a large bowl, combine the pasta, chicken, and carrots.
5. Pour the dressing over the salad and toss well.
6. Top with scallions just before serving.

10. Chicken and Roasted Vegetable Pasta Salad

Diced chicken joins roasted zucchini, red bell pepper, and red onion here, tossed with penne in a balsamic vinaigrette. Roasting the vegetables first adds a caramelized sweetness that raw vegetables can’t replicate.

This one tastes good warm right out of the oven or fully chilled, giving it more flexibility than some of the other recipes on this list.

400Calories

25gProtein

40gCarbs

14gFat

Why It Works

• Roasting the vegetables at a high temperature in a single layer allows them to caramelize rather than steam.
• Letting the roasted vegetables cool slightly before mixing them with the pasta prevents residual heat from thinning the dressing.
• Cutting the vegetables to similar sizes ensures even roasting.

Worth Knowing

• This is one of the more flexible recipes on this list, working warm or chilled depending on the occasion.
• Leftover roasted vegetables from another meal work well here.
• This salad is naturally lower in fat than many of the creamy options on this list.

Ingredients

• 12 oz penne pasta
• 2 cups diced cooked chicken
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar

Instructions

1. Preheat the oven to 425°F. Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
2. Roast for 20 minutes, until caramelized, stirring halfway through.
3. While the vegetables roast, cook the penne until al dente, then drain.
4. Let the roasted vegetables cool slightly, then whisk together the remaining olive oil and balsamic vinegar.
5. In a large bowl, combine the pasta, chicken, and roasted vegetables.
6. Pour the dressing over everything and toss. Serve warm or chilled.

11. Chicken Pesto Pasta Salad with Peas

A simpler cousin to the sun-dried tomato pesto version earlier on this list, this one keeps things minimal with just basil pesto, diced chicken, and sweet green peas tossed with fusilli.

It’s one of the fastest recipes on this list to put together, with almost no chopping required beyond dicing the chicken.

430Calories

25gProtein

38gCarbs

20gFat

Why It Works

• Using frozen peas and simply thawing them under warm water, rather than cooking them, keeps them bright green and slightly crisp.
• Tossing the pasta with pesto while still warm helps the sauce coat it evenly.
• The mild sweetness of the peas balances the pesto’s herbiness without needing additional ingredients.

Worth Knowing

• This is one of the mildest, most kid-friendly recipes on this list.
• Fresh peas can be used when in season, blanched briefly first.
• This salad looks best within the first day, since basil naturally darkens with time.

Ingredients

• 12 oz fusilli pasta
• 2 cups diced cooked chicken
• 3/4 cup basil pesto
• 1 cup frozen peas, thawed

Instructions

1. Cook the fusilli in salted boiling water until al dente, then drain.
2. While the pasta is still warm, toss it with the pesto.
3. Let the pasta cool slightly, then fold in the chicken and peas.
4. Season with salt and pepper.
5. Chill for 15 minutes.
6. Serve chilled or at room temperature.

12. Moroccan Spiced Chicken Pasta Salad

Warm cumin-spiced dressing, dried apricots, and toasted almonds give this one a distinctly Moroccan character, tossed with rotini and diced chicken for a dish unlike anything else on this list.

The sweet-savory combination of dried fruit and warm spice is worth trying if you want something that stands out from the more familiar flavors elsewhere.

430Calories

24gProtein

42gCarbs

18gFat

Why It Works

• Blooming the cumin and other warm spices in oil before mixing them into the dressing intensifies their flavor.
• Chopping the dried apricots into small pieces distributes their sweetness evenly rather than concentrating it in a few bites.
• Toasting the almonds before adding them brings out more of their flavor than using them raw.

Worth Knowing

• This is one of the more distinctive, less familiar flavor profiles on this list, worth trying on a smaller scale first if you’re unsure how your crowd will react.
• Dried dates or raisins can substitute for apricots if that’s what you have on hand.
• A squeeze of lemon at the end brightens the warm spices nicely.

Ingredients

• 12 oz rotini pasta
• 2 cups diced cooked chicken
• 1/3 cup dried apricots, chopped
• 1/4 cup toasted almonds
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp cinnamon

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Whisk together the olive oil, lemon juice, cumin, and cinnamon.
3. In a large bowl, combine the cooled pasta, chicken, and chopped apricots.
4. Pour the dressing over the salad and toss well.
5. Chill for 20 minutes.
6. Top with toasted almonds just before serving.

13. Chicken and Spinach Artichoke Pasta Salad

Closing out the list, this one borrows from the classic spinach artichoke dip, tossing diced chicken, baby spinach, and marinated artichoke hearts with penne in a creamy parmesan dressing.

It’s rich and savory, tasting like a lighter, cold version of the warm dip most people already love.

460Calories

27gProtein

38gCarbs

24gFat

Why It Works

• Draining the marinated artichoke hearts well before adding them keeps the dressing from getting watered down.
• Adding the baby spinach close to serving time keeps it from wilting into a soggy mass.
• Using freshly grated parmesan in the dressing gives a sharper flavor than pre-shredded parmesan.

Worth Knowing

• This is one of the richer recipes on this list, so smaller portions alongside something lighter balance a meal well.
• This salad is best within two to three days, since the spinach loses its texture the longer it sits.
• Quartering the artichoke hearts rather than leaving them whole helps them distribute through the pasta.

Ingredients

• 12 oz penne pasta
• 2 cups diced cooked chicken
• 2 cups baby spinach
• 1 cup marinated artichoke hearts, drained and quartered
• 1/2 cup mayonnaise
• 1/4 cup grated parmesan
• 1 tbsp lemon juice

Instructions

1. Cook the penne in salted boiling water until al dente, then drain and let cool.
2. Whisk together the mayonnaise, parmesan, and lemon juice.
3. In a large bowl, combine the cooled pasta, chicken, and artichoke hearts.
4. Pour the dressing over the salad and toss to coat.
5. Season with salt and pepper.
6. Fold in the baby spinach just before serving.