Let’s just put this out there: pasta salad doesn’t get nearly the love it deserves. Sure, it’s often treated like a sidekick at potlucks and picnics, but this chicken and veggie pasta salad? It’s stepping into the spotlight. With lean grilled chicken, crisp colorful veggies, and a zippy vinaigrette, this is the kind of pasta salad that eats like a full meal—light but satisfying, fresh but still filling.
What makes this one special is the balance. You’ve got protein to keep you full, fiber-packed veggies for crunch and color, and pasta for that cozy, carb-y base. Plus, it’s all tossed in a bright, herby dressing that ties everything together without weighing it down. It’s a fridge-friendly recipe too, which means you can make it once and enjoy it for lunch or dinner all week long—no sad desk meals here.
Bonus: it’s endlessly customizable. Swap the chicken for chickpeas, throw in whatever veggies you’ve got on hand, or switch up the pasta shape just for fun. This salad doesn’t just taste good—it plays well with your schedule and your cravings. Healthy, flavorful, and ready when you are.
Ingredients
Method
- Preheat your oven to 450 degrees
- Line a rimmed baking sheet with parchment paper or foil
- Dice veggies and place into a bowl
- Drizzle with olive oil and add spices. Mix until fully coated
- Roast until tender, about 20 mins
- Preheat over to 400 degrees
- Season chicken on all sides with oil and preferred seasoning
- Bake for about 20 minutes until chicken reaches 165 degrees
- Note: you can also grill the chicken or use rotisserie chicken if you’d prefer
Notes
- This is a great make ahead option that can be used for lunches or snacks. It makes a ton of servings - approximately 10-12.
- Sally's Baking Addiction - https://sallysbakingaddiction.com/creamy-chicken-pasta-salad/
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