Mediterranean Chicken Pasta Salad

This easy Mediterranean chicken pasta salad recipe is packed with fresh flavor from cherry tomatoes, roasted red peppers, olives, capers, arugula, and basil. Tossed in a tangy dijon vinaigrette and finished with Parmesan, it’s perfect for make-ahead lunches or summer dinners.

In the summer, the last thing I want to do when I stop work for lunch is anything that will make the thermometer climb at the hottest time of day. I survive on easy, make-ahead lunches like this chicken pasta salad that help me through the work week. It’s easy to grab from the fridge, toss in some arugula and basil, and sit down for a chill break from work without breaking a sweat.

But cool and convenient shouldn’t mean boring. This pasta salad is loaded with flavor and texture. The Italian herb-seasoned chicken breast is pan-seared for a golden crust. 

Sweet cherry tomatoes, smoky roasted red peppers, briny olives and capers, peppery arugula, and fresh basil add layers of irresistible complexity. The tangy Dijon vinaigrette continually drives me to dig in for the next bite.

And while this chicken pasta salad originated from a desire for an easy make-ahead lunch, it’s more than enticing enough to bring along for a picnic with friends, a beach day, or as a side for a cookout.

Table of Contents

1. Ingredients for Chicken Pasta Salad
1. For the Salad:
2. For the Vinaigrette:
2. How to Make Chicken Pasta Salad
3. What to Serve with Chicken Pasta Salad
4. More Summery Pasta Salads
5. Mediterranean Chicken Pasta Salad Recipe

Ingredients for Chicken Pasta Salad

This chicken pasta salad combines a blend of pantry staples and easy-to-find fresh ingredients for a quick and flavorful meal. Here’s what you’ll need:

For the Salad:

• Chicken: I like to pan-sear boneless, skinless chicken breast for this pasta salad because it develops a flavorful golden crust and is quick to prepare. But if you want to avoid heating up the kitchen, you could grill them instead, or substitute poached chicken breasts if you want an even more hands-off version. 
• Italian seasoning: I keep a jar of this homemade Italian seasoning in my spice cupboard. It’s a classic herb blend with dried basil, oregano, thyme, rosemary, marjoram, and parsley. 
• Pasta: I prefer rigatoni in this pasta salad, as it’s similar in size to the other ingredients, and the ridges hold the vinaigrette well. You could also use penne, ziti, cavatappi, farfalle or any other bite-sized pasta shape.
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• Cherry or grape tomatoes: Bite-size tomatoes hold up well in pasta salad and have a juicy, sweet flavor. You can use multicolored tomatoes for a mix of colors and flavors.
• Roasted red peppers: I prefer using a jar of roasted piquillo peppers for their smoky, fruity flavor. But you can use any sliced roasted red peppers, either store-bought or homemade.
• Olives: Kalamata olives have a bold, fruity flavor, but you can use milder, buttery Castelvetrano olives if you prefer a milder taste.
• Capers add a punch of briny, savory flavor to the salad.
• Arugula has a crisp, peppery flavor that pairs well with the Dijon vinaigrette. You could also try baby spinach, baby kale, or a mix of greens.
• Basil: A handful of chopped basil adds a sweet, herbal flavor to the salad, but other tender herbs, such as oregano, dill, or tarragon, will also work well.
• Parmesan cheese adds umami flavor to the salad. For the best flavor, use Parmigiano Reggiano.

For the Vinaigrette:

• Extra virgin olive oil: Since this is the base of the dressing, use high-quality extra virgin olive oil. I like a flavorful oil with a peppery finish for this salad, like this Spanish Hojiblanca or Italian Nocellara.
• Red wine vinegar: The fruity and complex flavor of red wine vinegar creates a pungent vinaigrette that complements the intense flavors in this pasta salad. 
• Dijon mustard: Not only does Dijon mustard add a peppery, tangy kick, but it also helps to emulsify the vinaigrette.
• Garlic: Minced garlic adds a savory depth of flavor and a little bite.
• Sea salt and black pepper: Black pepper adds some gentle heat, and salt enhances the other flavors in the dressing and salad.

How to Make Chicken Pasta Salad

For the juiciest chicken, it should rest for 10 minutes before slicing. Use this time to cook the pasta and make the vinaigrette. If you’re making the salad ahead of time, skip the basil and arugula, adding them when you’re ready to eat so they don’t wilt. Here are the steps:

• Cook the chicken: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Season 1 pound (454g) boneless skinless chicken breasts with 2 teaspoons Italian seasoning, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper. Cook the chicken until golden and cooked through, about 8 minutes per side. Let the chicken rest for 10 minutes before dicing it into bite-sized pieces.
• Cook the pasta: Bring a large pot of water to a boil over high heat. Generously salt the boiling water, then add 12oz (340g) rigatoni and cook until al dente, following the package instructions. Drain in a colander. Add the pasta to a large mixing bowl and set aside to cool briefly.
• Make the vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 minced garlic clove, 3/4 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper until well combined.
• Toss and serve: To the bowl with the pasta, add 2 cups cherry or grape tomatoes, halved; 1/2 cup sliced roasted red peppers, 1/3 cup pitted and halved kalamata olives, 2 drained tablespoons capers, 1 cup arugula, and 1/2 cup chopped or torn fresh basil, and toss to combine. Pour the vinaigrette over the salad and sprinkle with the 1/4 cup grated Parmesan cheese. Toss until coated, and serve immediately.

What to Serve with Chicken Pasta Salad

I like to make this pasta salad at the beginning of the week for easy lunches throughout the work week, especially in the summer when the last thing I want is to heat up the kitchen at the height of the day.

This pasta salad can stand on its own as a meal. But I always have room for a cold dessert afterward, such as these homemade popsicles, some strawberry sorbet, or a refreshing lemon and berry yogurt parfait.

More Summery Pasta Salads

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