Chicken Pasta Salad with Fresh Veggies and Mozzarella

This chicken pasta salad is a refreshing and satisfying dish that combines tender, homemade chicken with al dente pasta and crisp, vibrant vegetables. The homemade dressing adds a zesty and creamy touch, making this salad perfect for lunch, a side, or even as a light dinner. It’s a recipe that’s simple enough for weeknight cooking but impressive enough for casual gatherings.

Why This Chicken Pasta Salad Works

The star of the salad is the chicken, cooked from scratch to keep it juicy and flavorful. Boiled pasta provides a hearty base, while green peas, cherry tomatoes, and red onion add natural sweetness, acidity, and crunch. Mozzarella pearls bring creamy bites throughout, balancing the fresh vegetables. The dressing—made with olive oil, lemon juice, garlic, and herbs—ties everything together, creating a harmonious flavor profile that’s light, bright, and satisfying.

Tips for Perfect Texture and Serving

For best results, cook the pasta just until al dente and allow it to cool slightly before mixing with the other ingredients. The chicken can be roasted or pan-seared, depending on your preference, but ensure it’s fully cooked and tender. This salad is versatile: you can swap mozzarella for feta, add pepperoncini for a touch of heat, or include fresh herbs like parsley or basil for extra freshness. It keeps well in the fridge for 2–3 days, making it a convenient meal prep option.

Chicken Pasta Salad

A fresh, protein-packed chicken pasta salad with creamy mozzarella, crisp vegetables, and a zesty lemon dressing. Perfect for quick meals or meal prep.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Main Course, Salad, Side Dish

Cuisine: Italian, Mediterranean

Ingredients Method Notes

Ingredients

  

For the Salad

• 200 g dried pasta any short pasta works (penne, fusilli, farfalle)
• 500 g chicken
• 150 g green peas
• 150 g mozzarella pearls
• 200 g cherry tomatoes, quartered
• 100 g arugula alternative – romaine lettuce, thinly sliced
• 100 g red onion, thinly sliced
• 20 g pepperoncini peppers thinly sliced

For the Dressing

• 3 tbsp olive oil extra virgin
• 2 tbsp Parmigiano Reggiano (or Pecorino Romano) grated
• juice of 1/2 lemon
• 1 tsp dried oregano
• 1 tsp garlic powder
• salt to taste
• ground black pepper to taste

Method

 

1. Fill a large pot with water and add a pinch of salt. Bring the water to a boil.
   
2. While the water is heating, season 500 g chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder (optional).
   
3. Heat 1 tbsp olive oil in a skillet over medium heat.
   
4. Once the oil is hot, cook the chicken for 6–8 minutes per side until golden and fully cooked.
   
5. Remove from heat and let rest for 5 minutes, then chop into bite-sized pieces.
   
6. Once the water is boiling, add 200 g dried pasta and cook according to package instructions until al dente.
   
7. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
   
8. While the pasta cooks, wash and quarter 100 g cherry tomatoes, thinly slice 50 g romaine lettuce, and 20 g red onion.
   
9. If using frozen peas (100 g), blanch in boiling water for 2 minutes, then rinse under cold water.
   
10. Slice 15 g pepperoncini peppers, if using.
    
11. In a small bowl, whisk together 2 tbsp extra virgin olive oil, juice of 1/2 lemon, 20 g grated Parmigiano Reggiano, 1/2 tsp dried oregano, 1/4 tsp garlic powder, salt, and black pepper to taste.
12. In a large mixing bowl, combine the cooked pasta, chopped chicken, vegetables, and 100 g mozzarella pearls.
    
13. Pour the dressing over the salad and toss gently to combine.
    
14. Taste and adjust seasoning if needed.

Notes

I like to make this chicken pasta salad to last for 2–3 days, so it can serve as a consistent, healthy meal throughout the week. It keeps best in an airtight container in the fridge, and a gentle toss before serving helps redistribute the flavors.

If eating on following days, a fresh drizzle of olive oil may be needed to keep it from feeling dry. You can adjust the size of the mozzarella pieces to your preference—smaller pieces mix evenly, while slightly larger ones give little bursts of creamy flavor.

Cherry tomatoes, lemon juice, or pepperoncini peppers can be swapped for alternatives based on your pantry. Fresh herbs like parsley, basil, or dill can be added for variation. This salad works well as a light lunch, a side dish, or paired with bread or crackers.

Hope you enjoy it 🙂