Chicken Pasta Salad is a wonderful dish that brings together the very best of fresh ingredients. With asparagus and artichokes, it’s not only colorful but full of flavor too! This meal is super easy to whip up on a busy day.
It fixes boring lunches, long prep times, and leftover waste by delivering a quick, adaptable dish with veggies, chicken, and pasta that travels well.
I’ve found that sometimes it can be tricky to find a recipe that feels light yet filling. On those warm days when you don’t want to be stuck in the kitchen, this chicken pasta salad is great. It uses leftover chicken, so you can get dinner on the table in no time.
This recipe takes about 40 minutes, which is totally doable even after a long day. You’ll have tender pasta, crisp veggies, and a delicious dressing that keeps things light. The ice bath trick I use for the asparagus makes it stay bright green and crunchy!
If you love simple meals that skip the heavy sauces, this recipe is a great choice. If you want to add a little sweetness to your meal, try my Honey Mustard Pasta Salad.
Why You Will Love This Recipe
- Full Meal in a Bowl: This salad gives you everything you need in one dish , protein, veggies, and carbs, making it satisfying and nutritious.
- Colorful and Fresh: With bright asparagus, red bell pepper, and cherry tomatoes, this dish is as beautiful as it is delicious, adding a vibrant touch to your table.
- Quick and Easy Prep: Using leftover chicken makes this salad a breeze to prepare, so you can whip it up in no time, especially on busy days.
- Stays Fresh: You can keep this pasta salad in the fridge for up to four days, making it a great option for meal prep or leftovers.
Colorful Chicken Pasta Salad Recipe
- Prep Time: 25 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 to 10 servings 1x
- Category: salad
- Method: salad
- Cuisine: gluten free
- Diet: gluten free
Description
A delicious and nutritious Chicken Pasta Salad featuring asparagus and artichokes, perfect for a gluten-free diet.
Ingredients
- 3 cups cooked, cubed chicken
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- ¾1/2 teaspoon kosher salt
- 16 ounces whole wheat bowtie pasta
- ¼ cup finely chopped red onion
- 4 tablespoons red wine vinegar, divided
- 1 red bell pepper, chopped
- 1 (14-ounce) can artichoke hearts, drained, cut into bite-sized pieces, and patted dry
- 1 pint cherry or grape tomatoes, halved
- 4 ounces mozzarella pearls
- ¼ cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 ½ tablespoons Dijon mustard
- ½1/2 teaspoon dried oregano
- ¼1/2 teaspoon ground black pepper
- ⅛1/2 teaspoon red pepper flakes
- ⅓ cup chopped fresh basil
Instructions
- Cook the Pasta: Start by boiling a pot of water and adding a pinch of salt. Cook the pasta until it is al dente, ensuring it has a subtle bite. Rinse the pasta under cold water immediately after cooking to prevent it from becoming mushy.
- Blend the Dressing: In a small bowl, whisk together the olive oil, 4 tablespoons of red wine vinegar, minced garlic, ¾1/2 teaspoon kosher salt, and ground black pepper until well combined. Taste the dressing and adjust the seasoning if needed; the dressing should be zesty.
- Lightly Cook Asparagus: In another pot, steam the asparagus pieces just until they are bright green and crisp-tender, about 3-4 minutes. Immediately plunge the asparagus into an ice bath to halt the cooking process and preserve the vibrant color.
- Add in Artichokes: In a large bowl, gently fold the cooked pasta and asparagus with the artichoke hearts. Be careful not to break the artichokes too much; you want them recognizable in the salad.
- Toss & Serve: Drizzle the dressing over the pasta and vegetable mixture. Toss everything together until it is well coated in the dressing. Serve immediately, or for enhanced flavors, cover and refrigerate for about 30 minutes before serving. Leftovers can be stored in the fridge for up to 4 days.
Notes
- Refrigerate leftover pasta salad in an airtight storage container for up to 4 days.
- Use the veggies you have on hand for versatility in recipe preparation.
- Do not overcook the asparagus; it should be crisp-tender and bright green.
- Opt for fresh herbs like basil over dried ones for the best flavor.
- This salad is served cold or at room temperature and does not require reheating.
- Serve with fresh bread or dinner rolls.
- Pair with a light soup for a complete meal.
- Complement with a fresh fruit salad for dessert.
- Add roasted vegetables like zucchini or bell peppers for extra flavor.
- Incorporate nuts like walnuts for added crunch.
- Use different cheeses like feta or goat cheese for variety.
- Select fresh, vibrant vegetables for the best flavor and texture.
- If you cannot find mozzarella pearls, substitute with sliced or cubed fresh mozzarella.
- For a milder dressing, replace Dijon mustard with yellow mustard.
Nutrition
- Serving Size: 1 serving
- Calories: 474
- Sugar: 4g
- Sodium: 0mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 56mg
Recipe Tips
- If pasta turns mushy, a quick rinse in cold water right after cooking will help maintain its texture.
- When cooking asparagus, keep an eye on the time; about 3-4 minutes in boiling water is ideal for crisp-tender results.
- For added flavor, using fresh herbs like basil or parsley works wonders over dried options.
- If your salad seems bland, try increasing the seasoning or drizzle on extra dressing for a flavor boost.
- For variety, feel free to swap in whatever veggies you have on hand to customize your salad.
Serving Suggestions
Serve this chicken pasta salad with fresh bread or dinner rolls. Pair it with a light soup for a satisfying meal.
This salad works well in meal prep or at potlucks and summer gatherings. It can also accompany grilled chicken or roasted vegetables.
Add a drizzle of balsamic vinaigrette or lemon juice right before serving to boost flavors. A sprinkle of fresh herbs can enhance presentation and taste.
Recipe variations
- You can use turkey instead of chicken for a lighter option that still packs plenty of protein and flavor.
- Add 1 teaspoon of smoked paprika or ¼ teaspoon cayenne pepper for a blended kick to your dressing.
- Either green peas or diced cucumbers can add freshness and a crunch to your salad without changing the main elements.
- If preparing for a large group, scale up your dish by doubling the chicken (6 cups) and pasta (32 ounces) for a satisfying meal.
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How to Store?
To keep your chicken pasta salad with asparagus and artichokes fresh, follow these storage tips:
Refrigeration: Store leftover pasta salad in an airtight container in the refrigerator for up to 4 days.
Freezing: Place pasta salad in a freezer bag, seal tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Room Temperature: If serving immediately, keep at room temperature for no longer than 2 hours to maintain freshness.
Other Recipes You’ll Love
- Vegetarian Caponata Pasta Salad
- Vegetarian Thai Noodle Salad 2
- Vegetarian Harissa Roasted Vegetable Pasta
- Vegetarian Roasted Mushroom Pasta
If you enjoyed this Chicken Pasta Salad with Asparagus and Artichokes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
