If you’re looking for a filling, make-ahead meal that works for lunch, dinner, or meal prep, this chicken pasta salad has you covered.
It’s packed with protein, loaded with crunchy veggies, and tossed in a creamy, flavorful dressing. It checks all the right boxes—easy, balanced, and kid-approved.
Whether you pack it for work or serve it for dinner, it’s a no-stress option that tastes just as good the next day.
Why You’ll Love This Recipe
This pasta salad is cool, creamy, and packed with protein to keep you full for hours. It’s easy to make, holds up well in the fridge, and works for just about any meal—lunch, dinner, or snack.
The chicken and pasta make it hearty, while the crunchy veggies and dressing bring the flavor. You can switch up the ingredients based on what you have, making it a flexible go-to for busy days.
What You’ll Need
- 3 cups cooked pasta (like rotini, bowtie, or penne)
- 2 cups cooked chicken breast, diced or shredded
- ½ cup cherry tomatoes, halved
- ½ cup diced cucumber
- ½ cup diced bell pepper (any color)
- ¼ cup finely chopped red onion
- 2 tablespoons chopped parsley or dill
For the Dressing:
- ½ cup plain Greek yogurt (2% or whole)
- 2 tablespoons mayonnaise (optional, for extra creaminess)
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Black pepper to taste
Pro Tips
- Cook your pasta al dente so it holds up well in the fridge and doesn’t get mushy.
- Use leftover grilled or rotisserie chicken to cut down on prep time.
- Chop ingredients uniformly so you get a bit of everything in every bite.
- Chill before serving for the best flavor—the dressing thickens and the veggies stay crisp.
- Double the dressing if you prefer a creamier salad or want extra for later.
Tools You’ll Need
- Large mixing bowl
- Cutting board and sharp knife
- Measuring cups and spoons
- Mixing spoon or spatula
- Small bowl for whisking dressing
- Pasta pot and colander
Substitutions & Variations
Vegetarian: Swap chicken for chickpeas or cooked lentils.
Dairy-Free: Use dairy-free yogurt or vinaigrette-style dressing instead.
Gluten-Free: Use gluten-free pasta made from quinoa, rice, or chickpeas.
Extra Protein: Add cooked edamame, hard-boiled eggs, or sprinkle with hemp seeds.
Add Cheese: Crumbled feta or shaved parmesan adds a salty bite.
Make-Ahead Tips
- Make the dressing up to 3 days in advance and store in a sealed jar.
- Chop vegetables and store separately until ready to assemble.
- Assemble salad (minus dressing) and toss just before serving for best texture.
- Fully dressed salad will keep in the fridge for up to 4 days.
How to Make High Protein Pasta Salad with Chicken
Step 1: Cook the Pasta
Cook pasta according to package directions. Drain and rinse under cold water to cool quickly. Set aside.
Step 2: Make the Dressing
In a small bowl, whisk together Greek yogurt, mayonnaise, olive oil, Dijon, lemon juice, garlic powder, salt, and pepper until smooth.
Step 3: Chop Chicken and Veggies
Dice or shred the cooked chicken. Chop all vegetables into bite-sized pieces.
Step 4: Mix Everything Together
In a large mixing bowl, combine the cooled pasta, chicken, vegetables, and chopped herbs. Pour in the dressing and toss until evenly coated.
Step 5: Chill and Serve
Refrigerate for at least 30 minutes to let the flavors meld. Garnish with extra herbs or black pepper before serving.
Leftovers & Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- The flavor actually improves after a day, making it great for meal prep.
- Stir before serving if the dressing has settled or absorbed into the pasta—add a splash of lemon juice or olive oil to refresh it.
- Not freezer-friendly, as the texture of the pasta and veggies will change once thawed.
- For packed lunches, store in individual containers for easy grab-and-go meals.
Fresh, Filling, and Ready When You Are
This High Protein Pasta Salad with Chicken is everything a modern meal should be: fast, flavorful, and full of fuel. Whether you’re packing lunches, feeding hungry kids, or prepping for a picnic, this dish delivers on both nutrition and taste.
With plenty of crunch, a creamy (but light) dressing, and the satisfaction that only a protein-packed meal can offer, this salad earns a permanent place in your recipe rotation.
Try it once and you’ll see—this is one of those bowls you’ll crave again and again. Let me know what mix-ins or swaps you used to make it your own!