This chicken pasta salad is made with orzo pasta, chicken breast and a ton of fresh vegetables! It's dressed with a basil vinaigrette for a refreshing summer pasta salad!

When most people think of pasta salad, I am lead to believe you think of the pasta salad with salami, ham and a other deli meats in it. Well, that kind is good too but I wanted to make a healthier version of pasta salad and one that I would actually eat. Hence, this chicken pasta salad. It isn't made with mayo or any other creamy dressing. It's made with a basil vinaigrette that you don't need fresh basil for! Although it would be best. Let's talk this chicken pasta salad recipe!
Ingredients for Chicken Pasta Salad
- Orzo: During these corona times, if you don't have orzo pasta, really any pasta will do. I don't think I would recommend spaghetti though lol. I love orzo and we have some in our pantry. Bowtie pasta would be so so good too!
- Chicken breast: I cooked my chicken breast in an instant pot and then shredded it using my kitchen aid standing mixer like I do for most recipes. You can also cut the chicken in pieces if you don't want to deal with shredding it.
- English cucumber: I like English cucumbers in salads. I think it's the texture of a regular cucumber skin that I am not a fan of. Plus English cucumbers are always wrapped at the grocery store and during these times, a little extra protection never hurt.
- Red onion: Red onion is optional in this pasta salad recipe. I believe it adds a nice crunch and bite!
- Parmesan cheese: I love using parmesan cheese whenever I can in recipes. I normally buy a block and shred it myself but this time it was easier to buy the pre-shredded parmesan. If you don't have parmesan, feta or mozzarella balls are a good alternative.
- Sun-dried tomatoes: Sun-dried tomatoes are available in a jar, packed in oil or near the produce section in a plastic box (not packed in oil). Traditionally the ones in a jar and pre-seasoned with Italian flavors. Really you can't go wrong, both item selections are great and pair well with the other flavors in the chicken pasta salad.
How to make the dressing for the pasta salad
I wanted to create a light and summery dressing for this chicken pasta salad and a basil vinaigrette came to mind! Here is what you will need!
- Garlic
- Basil (can buy fresh or packed in a tube)
- EVOO
- Red wine vinegar
- Lemon
- Salt/pepper
That's it! Pretty basic and comes together quickly!
FAQ's
How long can I store this pasta salad in the refrigerator?
- I would say 4-5 days! Personally I think its better if the flavors sit overnight too!
Can this recipe be gluten free?
- If you use a gluten free pasta - absolutely!
Can I use dried basil instead of fresh basil?
- Unfortunately, no. Dried basil won't work well in the vinaigrette. If you can't find fresh basil at the grocery store, check near the mushrooms. They have tubes of herbs that are refrigerated and work well!
Can this recipe be vegetarian?
- Heck yes! Swap out shrimp or chickpeas for the chicken.
If you love this recipe as much as I do, please leave a comment/star rating! It helps out my blog get noticed in this big internet world!
Don't forget to PIN IT for later!
PrintChicken Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This chicken pasta salad is made with orzo pasta, chicken breast and a ton of fresh vegetables! It's dressed with a basil vinaigrette for a refreshing summer pasta salad!
Ingredients
- 1 cup uncooked orzo (or another pasta will work! Bowties are a close second favorite)
- ½ cup sun-dried tomatoes, diced
- ½ cup parmesan cheese, shredded
- ½ cup red onion, diced
- 1 English cucumber, quartered
- 2 chicken breasts, cooked and shredded or cut into pieces
Basil Vinaigrette
- 1 tbsp basil (fresh or from a tube is fine)
- ¼ cup extra virgin olive oil
- 2-3 cloves of garlic, minced ( or ½ tsp garlic powder)
- 2-3 tbsp red wine vinegar
- 1 lemon, juiced
- ¼ tsp salt
- pinch of cracked black pepper
Instructions
- Cook orzo according to package instructions.
- Combine all the ingredients for the basil vinaigrette in a small bowl. Whisk to combine.
- Once the orzo is cooked, rinse under cold water to stop cooking process and cool down the pasta.
- Combine all ingredients for the pasta salad (sun-dried tomatoes, cucumber, red onion, cooked chicken, cooked orzo and parmesan cheese) in a bowl. Mix to combine.
- Pour dressing over ingredients and gently toss to combine. Serve cold and store in fridge for up to 4-5 days.
Notes
You can use any kind of pasta (however I don't recommend spaghetti or angel hair).
I would not use dried basil in this recipe because the flavor from the basil will be muted.
Add more fresh cracked pepper, parmesan cheese as you wish!
If vegetarian you can swap out the meat for shrimp or garbanzo beans. Or check out my greek orzo pasta salad recipe for some extra protein!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: salad, main dish
- Method: assemble
- Cuisine: Mediterranean
Leave a Reply