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pasta salad with mozerella

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
Cook Time 15 minutes
Total Time 30 minutes
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.
    Boiling water in a pot ready for pasta
  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).
    Seasoned raw chicken breasts on a cutting board
  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.
    Chicken cooking in a skillet with olive oil
  5. Remove from heat and let rest for 5 minutes, then chop into bite-sized pieces.
    Cooking Chicken Fillet Breast Resting
  6. Once the water is boiling, add 200 g dried pasta and cook according to package instructions until al dente.
    Pasta boiling in a pot of water
  7. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
    draining pasta
  8. While the pasta cooks, wash and quarter 100 g cherry tomatoes, thinly slice 50 g romaine lettuce, and 20 g red onion.
    red onions, thinly sliced
  9. If using frozen peas (100 g), blanch in boiling water for 2 minutes, then rinse under cold water.
    Blanched green peas in a bowl
  10. Slice 15 g pepperoncini peppers, if using.
    chopped pepperoncini peppers
  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.
    Pasta with mozzarella and tomatoes .
  13. Pour the dressing over the salad and toss gently to combine.
    pasta salad with mozerella
  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 :)