Chicken Pasta Salad Recipe

This chicken pasta salad is loaded, hearty and satisfying. The creamy lemon dill dressing adds fresh amazing flavor. This pasta salad is so tasty! | natashaskitchen.com

This chicken pasta salad is a one-bowl meal. It’s loaded with protein, grains and plenty of fresh garden vegetables. AHHHH I just love this time of year when veggies are so crisp, sweet, juicy and sun-ripened!

The creamy lemon dill dressing amplifies the veggies and provides fresh amazing flavor. This pasta salad recipe makes a party-sized big batch which is great for the dinner table and leftovers make for an amazing to-go lunch the next day. The recipe can easily be cut in half. It keeps well refrigerated, plus it’s hearty and satisfying in a feel good way.

This chicken pasta salad is loaded, hearty and satisfying. The creamy lemon dill dressing adds fresh amazing flavor. This pasta salad is so tasty! | natashaskitchen.com

My Mother-in-law shared this recipe with us. She makes it with rice (which is a good gluten-free option), but we really enjoyed it with orzo (a rice-shaped pasta). Feel free to sub with your favorite pasta to make it your own! P.S. Fresh corn is always best, but when it’s not in season, canned is a worthy substitute ;).

Ingredients for Chicken Pasta Salad:

1 large chicken breast, trimmed
8 oz (3 cups cooked) orzo pasta
1 (15oz) can corn, drained, or kernels from 2 cooked corn on the cobs
4 boiled eggs, diced
1 red or orange bell pepper diced
1 carrot julienned or grated
3/4 cup green onion (red onion can be used), finely chopped
4-5 small garden cucumbers or 1 english diced 

This chicken pasta salad is loaded, hearty and satisfying. The creamy lemon dill dressing adds fresh amazing flavor. This pasta salad is so tasty!

Salad Dressing Ingredients: 

3 Tbsp plain greek yogurt
3 Tbsp mayo
3 Tbsp sunflower oil or olive oil
Juice from 1 large lemon (about 4 Tbsp)
1 Tbsp dill or parsley, finely chopped
1/2 tsp salt or to taste
1/4 pepper

This chicken pasta salad is loaded, hearty and satisfying. The creamy lemon dill dressing adds fresh amazing flavor. This pasta salad is so tasty!

How To Make Chicken Pasta Salad:

1. Whisk together dressing ingredients and refrigerate until ready to use. 

Chicken Pasta Salad-11

2. Cut chicken breasts in half lengthwise and season both sides with salt and pepper. Place a large skillet, over medium heat and add 1 Tbsp oil. Add seasoned chicken to the pan and sauté chicken until golden brown and cooked through (about 3 minutes per side). Remove to a cutting board, cool to room temperature, then dice.

Chicken Pasta Salad-7

3. Cook pasta in salted water until aldente, according to package instructions. Rinse with cold water and drain well. 

Chicken Pasta Salad-9

4. In a large bowl, combine all of your pasta salad Ingredients: diced chicken breast, 3 cups cooked orzo pasta, corn, diced egg, cucumber and bell pepper, julienned carrot and chopped green onion. Toss salad together then drizzle with creamy dressing and toss again to combine. Add salt to taste if desired. 

This chicken pasta salad is loaded, hearty and satisfying. The creamy lemon dill dressing adds fresh amazing flavor. This pasta salad is so tasty! | natashaskitchen.com

This chicken pasta salad is loaded, hearty and satisfying. The creamy lemon dill dressing adds fresh amazing flavor. This pasta salad is so tasty! | natashaskitchen.com

Chicken Pasta Salad

4.85 from 13 votes
Prep Time: 24 minutes
Cook Time: 6 minutes
Total Time: 30 minutes
This chicken pasta salad is a one-bowl meal and leftovers make an excellent to-go lunch the next day. The creamy lemon dill dressing amplifies the veggies and provides fresh amazing flavor.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $9-$12
Servings: 6 to 8 as a main course

Ingredients

For the Chicken Pasta Salad:

  • 1 large chicken breast trimmed
  • 8 oz 3 cups cooked orzo pasta
  • 1 15oz can corn, drained, or kernels from 2 cooked corn on the cobs
  • 4 boiled eggs diced
  • 1 red or orange bell pepper diced
  • 1 carrot julienned or grated
  • 3/4 cup green onion red onion can be used, finely chopped
  • 4-5 small garden cucumbers or 1 english diced

Salad Dressing Ingredients:

  • 3 Tbsp plain greek yogurt
  • 3 Tbsp mayo
  • 3 Tbsp sunflower oil or olive oil
  • Juice from 1 large lemon about 4 Tbsp
  • 1 Tbsp dill or parsley finely chopped
  • 1/2 tsp salt or to taste
  • 1/4 pepper

Instructions

  1. Whisk together dressing ingredients and refrigerate until ready to use.
  2. Cut chicken breasts in half lengthwise and season both sides with salt and pepper. Place a large skillet, over medium heat and add 1 Tbsp oil. Add seasoned chicken to the pan and sauté chicken until golden brown and cooked through (about 3 minutes per side). Remove to a cutting board, cool to room temperature, then dice.
  3. Cook pasta in salted water until aldente, according to package instructions. Rinse with cold water and drain well.
  4. In a large bowl, combine all of your pasta salad Ingredients: diced chicken breast, 3 cups cooked orzo pasta, corn, diced egg, cucumber and bell pepper, julienned carrot and chopped green onion. Toss salad together then drizzle with creamy dressing and toss again to combine. Add salt to taste if desired.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This chicken pasta salad is loaded, hearty and satisfying. The creamy lemon dill dressing adds fresh amazing flavor. This pasta salad is so tasty! | natashaskitchen.com

This chicken pasta salad is loaded, hearty and satisfying. The creamy lemon dill dressing adds fresh amazing flavor. This pasta salad is so tasty! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Summer Meacham
    August 4, 2018

    Y’all need a mobile app! Reply

    • Natashas Kitchen
      August 4, 2018

      Wouldn’t that be awesome! Reply

  • Tracy
    July 23, 2018

    This salad was so delicious so light and fresh. Thank you for sharing such a great recipe. Reply

    • Natashas Kitchen
      July 23, 2018

      I’m so happy you enjoyed that! Thanks for the great review! Reply

  • Rebecca
    February 15, 2018

    Ca I make this night ahead? Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Rebecca, I do think this particular salad tastes best fresh. You could prep the ingredients ahead and then add the dressing the following day which would work. If you add the dressing and then store overnight, the pasta absorbs some of the dressing and it can get a little dry. Reply

  • Saniya
    August 21, 2017

    This salad is absolutely delicious!!! Thank you for another fantastic recipe, family loved it and it’s definitely a keeper for us! Thank you! Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      That is so great to hear! Thank YOU for the fantastic review! 🙂 Reply

  • Saniya
    July 24, 2017

    Hi Natasha!
    I am excited to try your pasta salad for my son’s 14th birthday this Friday. I have to make a lot of food (we will be having a lot of people) so I was wondering if this salad will hold well if made in advanced and refrigerated for a day? Thank you for you help and inspiration! Reply

    • Natasha
      natashaskitchen
      July 24, 2017

      Hi Saniya, I do like this one best when it is fresh. For a party, I would suggest prepping all of the ingredients and then combining the salad with the dressing before serving. Reply

  • Christina
    July 12, 2017

    I made this salad for our anniversary dinner and he definitely liked it, so much that he woke up asking if there was left overs the next morning.
    But i made the dressing twice as much because it was a bit dry.
    thank you Natasha for the good and healthy recipes…you inspired me to start cooking. All the way from Namibia Reply

    • Natasha's Kitchen
      July 12, 2017

      You’re welcome Christina! What a fanastic review! Thank you for following and sharing such thoughtful comments! Reply

  • Emily
    July 11, 2017

    This is sooooo delicious! Perfect for dinner on a hot summer night:) And it feels so much lighter than traditional macaroni salad too! That means I can have seconds… and maybe thirds! 😉 Reply

    • Natasha's Kitchen
      July 11, 2017

      LOL, I’m glad to hear you enjoy the recipe so much! Thanks for sharing your fantastic review Emily! Reply

  • Faizleen
    March 23, 2017

    Hi!
    Going to try this tonight: hope the kids like it. Will try to swap the orzo for squash pasta, hope it will turn out(?). Question: could you swap the parsley for cilantro, or would that give it a stronger flavour? Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Hi Faizleen, let me know how your experimenting goes! I haven’t tried that substitution myself but I think you could make cilantro work but it would change the flavor profile. Reply

  • Marina
    March 23, 2017

    Natasha, can I use only mayonnaise for dressing? Will it still taste good or slightly different without greek yogurt? Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Hi Marina, I think that would still work – you might add a little sour cream to give it that little bit of tang which is nice in this salad. Reply

  • Amy
    October 1, 2016

    This is delicious! Made this tonight for dinner for my family. Only swap was wagon wheel pasta because I forgot to buy orzo.
    I’m looking forward to leftovers tomorrow 🙂 Reply

    • Natasha
      natashaskitchen
      October 2, 2016

      Hi Amy, it’s completely ok to substitute with a small sized pasta. I just like the orzo because it gives the salad a smoother consistency 🙂 Reply

  • Tatiana
    August 31, 2016

    In my personal opinion, for this amount of ingredients, the amount of dressing should be twice as much. I made this salad precisely yesterday. It turned out to be a huge bowl which will last us for several days. But salad is dry due to not enough dressing. I’m going to make another batch of dressing tonight, I hope it will help. Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Hi Tatiana, you can definitely add more dressing if you prefer. It is a large amount of salad and keep in mind that if you change the vegetable proportions, it can quickly become an even larger salad. I’ve done that before – adding an extra carrot and cucumber and chicken and pasta ending up with a huge salad. I wonder if that may be why the salad seemed dry? I hope that’s helpful! 🙂 Reply

  • Liya
    July 27, 2016

    Made it tonight and it was super good!
    I used sour cream instead of Greek yogurt and added pickled asparagus.
    Thank you for providing another delicious salad recipe! My family don’t even ask anymore where the recipes come from…😉 Reply

    • Natasha
      natashaskitchen
      July 27, 2016

      That’s so awesome!! thank you for sharing that with me. 🙂 I’m so happy you and your family are enjoying my recipes. I love your idea of adding pickled asparagus!! Reply

  • Mary Rae Martin
    July 21, 2016

    I made this and it is awesome! I would like to make this recipe for a luncheon but found out one of my guests is allergic to dairy. Would it work well with just all mayo instead of yogurt? Thanks. Reply

    • Natasha
      natashaskitchen
      July 21, 2016

      Hi :). I think that could still work with mayo only. I hope you all enjoy it! Reply

  • Debora
    July 20, 2016

    Is it possible to do it with another dressing? Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Hi Debora, I think there’s room to experiment and use a different salad dressing. If you test anything out, let me know how you like it 🙂 Reply

  • Tania
    July 11, 2016

    Oh wow! I made this salad for my son’s bday and it was almost completely gone and everyone was in love with it 😉 thanks for an awsome recipe once agian! Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      Tania, thank you for such a nice review and you are welcome 😄. Reply

  • Rita
    July 10, 2016

    Hello,
    Regarding corn on the cob. Does it need to be cooked first or can we use it raw ?
    Thanks
    Rita Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      Definitely cooked. Sorry I didn’t write that in. I updated the recipe to clarify. Thanks for asking! 🙂 Reply

  • Ruslana
    July 9, 2016

    Hi Natasha. Can i substitute greek yogurt with sour cream or it wont taste the same anymore? Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      Hi Ruslana, I haven’t tested it that way but I do think it would work. Let me know how you like it 🙂 Reply

  • Liudmila
    July 7, 2016

    Hi, Natasha, thank you for posting this recipe. My sons birthday coming up and I will be making this recipe. I cant believe his is turning 6 years old. Hopefully will be enough for all of us have really big family. Reply

    • Natasha
      natashaskitchen
      July 7, 2016

      It does make a really big bowl of salad and works well as a party side salad. Happy birthday to your son!! Time sure flies 🙂 Reply

      • Liudmila
        July 8, 2016

        Thank you! Reply

  • Anna
    July 7, 2016

    Made it tonight for the family and it was delicious. But I did not realize that the portions are so big Reply

    • Natasha
      natashaskitchen
      July 7, 2016

      Hi Anna! Yes, it does make alot and you could definitely cut everything in half if you needed to :). Thankfully leftovers refrigerate well 🙂 Reply

  • Yana
    July 6, 2016

    Looks yummy, will be making it tonight 😉 Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Let me know how it turns out 😁. Reply

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