Love chicken pasta salad but not the mayo? These 10 recipes swap creamy dressing for zesty vinaigrettes and bold flavors, making them perfect for summer picnics or easy weeknight dinners. You’ll never miss the mayo!
Lemon Herb Grilled Chicken Pasta Salad
Not only is this Lemon Herb Grilled Chicken Pasta Salad perfect for warm weather, but it's also packed with flavor and easy to make. The tangy lemon-herb chicken pairs beautifully with the whole wheat pasta and a light vinaigrette.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 tbsp olive oil
- salt and pepper
For the Salad
- 8 oz whole wheat pasta (like rotini or penne)
- 1 cup cherry tomatoes, halved
- ½ cup diced cucumber (optional)
- ¼ cup chopped fresh parsley
For the Vinaigrette
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp honey
- salt and pepper
Instructions
- In a bowl, whisk together the lemon juice, garlic, oregano, basil, olive oil, salt, and pepper. Add the chicken breasts and turn to coat. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).
- Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to stop the cooking and cool it down. Set aside.
- Preheat your grill to medium-high heat (about 400°F). Remove the chicken from the marinade and place on the grill. Cook for 6–7 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer. Let the chicken rest for 5 minutes before slicing into bite-sized pieces.
- Meanwhile, make the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper until emulsified.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber (if using), and parsley. Add the sliced chicken on top.
- Pour the vinaigrette over the salad and toss gently to combine everything evenly. Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 3 days.
Great for a make-ahead lunch – the flavors meld beautifully overnight. This salad is light yet satisfying, with a bright citrus finish that screams summer.
Spicy Thai Peanut Chicken Pasta Salad
Jazz up your lunch routine with this spicy Thai peanut chicken pasta salad. It's loaded with tender shredded chicken, rice noodles, and a creamy peanut-lime dressing that's got just the right kick. Perfect for meal prep or a quick dinner.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Salad
- 2 boneless skinless chicken breasts
- 8 oz rice noodles
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup crushed peanuts
- 1/4 cup sliced green onions
For the Dressing
- 1/3 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 1 tbsp sriracha
- 1 tsp grated ginger
- 1 clove garlic, minced
- 2 tbsp water (to thin)
Instructions
- Season the chicken breasts with salt and pepper. Heat a skillet over medium-high heat and cook for 5-6 minutes per side, until internal temp reaches 165°F. Let rest 5 minutes, then shred with two forks.
- Cook the rice noodles according to package directions (usually 4-5 minutes in boiling water). Drain, rinse with cold water, and toss with a splash of sesame oil to prevent sticking.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, sriracha, ginger, and garlic. Add water 1 tablespoon at a time until it's a pourable consistency. Taste and adjust spice or sweetness.
- In a large bowl, combine shredded chicken, cooked noodles, shredded carrots, cilantro, and green onions. Pour dressing over and toss well to coat.
- Top with crushed peanuts and extra cilantro if desired. Serve cold or at room temperature. The flavors get even better after 30 minutes in the fridge.
With each bite, you get a creamy, nutty coating from the dressing, a hit of lime, and a gentle spice that lingers. The crunchy peanuts and fresh cilantro balance the tender noodles and chicken. Watch out—this one's seriously habit-forming.
Mediterranean Chicken Pasta Salad
A Mediterranean Chicken Pasta Salad that packs bold flavors into one bowl. Grilled chicken, briny olives, tangy feta, and sweet sun-dried tomatoes come together with a zesty balsamic vinaigrette. Perfect for meal prep or a quick dinner.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 2 boneless skinless chicken breasts
- 8 oz pasta (rotini or penne)
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
- 3 tbsp balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Season chicken breasts with salt and pepper on both sides. Let sit for 10 minutes.
- Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- While pasta cooks, grill chicken over medium-high heat (about 6 minutes per side) until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into bite-sized strips.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, and minced garlic until emulsified. Season with a pinch of salt and pepper. (Tip: Use a jar to shake for easy mixing.)
- In a large bowl, combine cooked pasta, sliced chicken, olives, sun-dried tomatoes, and feta. Pour dressing over and toss gently to coat. (Tip: For extra flavor, reserve a splash of pasta water to thin the dressing if needed.)
- Taste and adjust seasoning with more salt or pepper if desired. Refrigerate at least 30 minutes before serving to let flavors meld. (Tip: This salad tastes even better the next day.)
A delightful combination of textures – tender pasta, juicy chicken, and creamy feta with briny olives and chewy tomatoes. Serve chilled or at room temperature, and pair with crusty bread for a complete meal.
Asian Sesame Ginger Chicken Pasta Salad
Bust out your summer salad game with this Asian Sesame Ginger Chicken Pasta Salad. Pan-seared chicken meets chewy soba noodles and protein-packed edamame. The sesame-ginger dressing ties it all together with a savory punch.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 8 oz soba noodles
- 1 lb chicken breasts (about 2)
- 1 cup shelled edamame (thawed)
- ¼ cup sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp fresh grated ginger
- 2 cloves garlic, minced
- 1 tbsp toasted sesame seeds
- 3 scallions, sliced
- a splash of vegetable oil
- salt and pepper
Instructions
- Cook soba noodles in boiling water for 4-5 minutes until tender. Drain and rinse under cold water to stop cooking. Toss with a drizzle of sesame oil to prevent sticking.
- Season chicken breasts with salt and pepper. Heat a splash of vegetable oil in a skillet over medium-high heat.
- Sear chicken for 5-6 minutes per side, until golden and internal temperature reaches 165°F. Let rest for 5 minutes, then slice against the grain.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic to make the dressing.
- In a large mixing bowl, combine cooked soba noodles, edamame, sliced chicken, scallions, and toasted sesame seeds.
- Pour the dressing over the salad and toss everything together until evenly coated. Taste and adjust with a pinch of salt if needed.
- For best flavor, let the salad sit for 10 minutes before serving, or refrigerate for a cold pasta salad.
You'll get a satisfying crunch from the sesame seeds and a fresh zing from the ginger. Serve it cold on a hot day or pack it for a work lunch — it only gets better after a few hours in the fridge.
Buffalo Chicken Pasta Salad
Whip up this Buffalo Chicken Pasta Salad for a crowd-pleasing meal. It's creamy, spicy, and packed with crunch. Perfect for potlucks or quick dinners.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
Salad
- 1 lb pasta (elbow, rotini, or shells)
- 2 cups shredded cooked chicken (rotisserie works great)
- 1/2 cup diced celery (about 2 stalks)
- 1/2 cup blue cheese crumbles
Dressing
- 1/2 cup ranch dressing
- 1/3 cup buffalo sauce (like Frank's RedHot)
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Tip: Cook pasta one minute less than package says for firmer texture that holds up to dressing.
- While pasta cooks, make the dressing: In a small bowl, whisk together ranch dressing and buffalo sauce until smooth. Set aside.
- In a large bowl, combine the cooled pasta, shredded chicken, diced celery, and blue cheese crumbles. Toss gently to distribute.
- Pour the dressing over the salad and toss until everything is evenly coated. Tip: If the salad seems dry, add a splash of milk or extra ranch before serving.
- Taste and adjust heat with a drizzle more buffalo sauce if you like it spicier. Tip: For a milder version, dial back the buffalo sauce to 1/4 cup.
- Chill in the fridge for at least 30 minutes before serving to let flavors meld. This salad tastes even better the next day.
Here's the scoop: the creamy ranch offsets the spicy buffalo, while celery and blue cheese add crunch and tang. This salad is even better the next day — perfect for lunch leftovers.
Pesto Chicken Pasta Salad
Whip up this pesto chicken pasta salad in under 30 minutes. Grilled chicken, basil pesto, and cherry tomatoes make it a crowd-pleaser.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1/4 cup basil pesto
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 8 ounces rotini pasta (about 2 cups)
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
- Season chicken breasts with salt and pepper. Grill over medium-high heat (375°F) for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then dice into bite-sized pieces.
- Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- In a dry skillet over medium heat, toast pine nuts for 2-3 minutes, shaking frequently, until golden and fragrant. Remove immediately to prevent burning. (Tip: Toasting enhances their nutty flavor.)
- In a large bowl, combine diced chicken, cooled pasta, halved cherry tomatoes, toasted pine nuts, and Parmesan cheese.
- In a small bowl, whisk together basil pesto, olive oil, and lemon juice until smooth. Pour over salad and toss well to coat.
- Cover and chill for at least 30 minutes before serving. (Tip: Chilling lets the flavors meld. For best results, refrigerate overnight.)
- Stir again before serving. Use a meat thermometer to guarantee chicken is cooked to 165°F. (Tip: Precise temps ensure juicy chicken.)
Make this salad ahead for an easy grab-and-go lunch. The flavors meld beautifully overnight, and the crunchy pine nuts add a nice texture. Perfect for picnics or meal prep.
Smoky BBQ Chicken Pasta Salad
Mixing smoky chicken and tangy BBQ sauce brings life to pasta salad. This version packs corn, black beans, and red onion for crunch. The cilantro-lime dressing brightens every bite.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Salad
- 8 oz rotini pasta (about 3 cups dry)
- 2 cups shredded smoked chicken (leftover or store-bought)
- 1/2 cup your favorite BBQ sauce, plus more for serving
- 1 cup corn kernels (frozen, thawed)
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 red onion, finely diced
For the Dressing
- 1/4 cup olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- 1/4 cup chopped fresh cilantro
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the rotini in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold running water to stop cooking and prevent sticking. Drizzle with a little olive oil if desired.
- While pasta cools, prepare the dressing: In a small bowl, whisk together olive oil, lime juice, cilantro, salt, and pepper. Set aside.
- In a large mixing bowl, combine the cooled pasta, shredded smoked chicken, corn, black beans, and red onion. Toss to distribute evenly.
- Pour the BBQ sauce over the salad and stir until everything is well coated. Taste and add more sauce if needed—remember the dressing will add moisture too.
- Drizzle the cilantro-lime dressing over the salad and gently fold until incorporated. Adjust salt and pepper if necessary.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled, with an extra drizzle of BBQ sauce and a sprinkle of cilantro on top.
Just a final toss before serving brings all the flavors back together. The smoky richness of the chicken pairs beautifully with the bright, tangy dressing. Perfect for potlucks or a quick weeknight dinner.
Caprese Chicken Pasta Salad
A classic caprese gets a hearty upgrade with grilled chicken and fusilli. This salad is a complete meal—perfect for summer lunches or quick weeknight dinners. Fresh, tangy, and packed with protein.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Pasta Salad
- 8 oz fusilli pasta
- 2 boneless skinless chicken breasts (about 8 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella pearls
- ½ cup fresh basil leaves, chopped
For the Dressing
- ¼ cup balsamic glaze
- 2 tbsp extra virgin olive oil
- a pinch of salt
- a pinch of black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook fusilli according to package directions until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking. Toss with a drizzle of olive oil to prevent sticking.
- While pasta cooks, season chicken breasts with 1 tsp salt and ½ tsp pepper. Heat a grill or grill pan over medium-high heat. Cook chicken 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice into bite-sized pieces.
- In a large bowl, combine cooked pasta, sliced chicken, halved cherry tomatoes, mozzarella pearls, and chopped basil.
- In a small bowl, whisk together balsamic glaze, extra virgin olive oil, a pinch of salt, and a pinch of pepper until smooth. Tip: if glaze is too thick, whisk in oil gradually.
- Pour dressing over salad and toss gently to coat. Tip: use a light hand to avoid breaking the mozzarella.
- Taste and adjust seasoning if needed. Serve immediately or chill for later. Tip: for best flavor, let the salad sit 15 minutes after dressing.
Keep this salad in the fridge for up to 2 days—the flavors meld beautifully. The creamy mozzarella and tangy glaze make every bite pop with freshness. It's a crowd-pleaser for potlucks and meal prep alike.
Greek Lemon Oregano Chicken Pasta Salad
Not your average pasta salad—this one’s packed with lemon-oregano chicken, crunchy cucumbers, tangy feta, and briny olives. A bright Greek vinaigrette ties it all together. Perfect for meal prep or a quick dinner.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Greek Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 small garlic clove, minced
For the Lemon-Oregano Chicken
- 2 boneless skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Pasta Salad
- 8 oz rotini or fusilli pasta
- 1 English cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 4 oz crumbled feta cheese
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking. Set aside.
- While pasta cooks, make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, pepper, and minced garlic. Set aside.
- Season chicken: In a shallow dish, combine olive oil, lemon juice, oregano, salt, and pepper. Add chicken breasts and turn to coat. Let marinate 10 minutes (or up to 30 if time allows).
- Heat a grill pan or skillet over medium-high heat. Cook chicken 5-6 minutes per side, until internal temp reaches 165°F. Let rest 5 minutes, then slice against the grain into bite-sized pieces.
- In a large bowl, combine cooked pasta, cucumber, red onion, olives, and sliced chicken. Drizzle with vinaigrette and toss gently. Fold in feta and parsley, if using.
- Taste and adjust salt or lemon if needed. Serve immediately or chill for 30 minutes for a colder salad.
Creamy feta and briny olives contrast with the crisp veggies and tender chicken. The lemon-oregano vinaigrette keeps every bite bright. Serve it cold or at room temperature—great for picnics or a light lunch.
Curry Chicken Pasta Salad with Raisins
Versatile and packed with bold flavors, this Curry Chicken Pasta Salad with Raisins is a game-changer for quick lunches or meal prep. It’s creamy, crunchy, and just the right amount of sweet.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Salad
- 2 cups whole wheat pasta (like rotini or penne)
- 1 lb boneless skinless chicken breasts
- 1 tsp curry powder
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1/2 cup raisins
- 1/2 cup sliced almonds
- 2 green onions, sliced
For the Dressing
- 3/4 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1/4 tsp salt
- A splash of water (to thin if needed)
Instructions
- Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Tip: Don't overcook; pasta will soften as it absorbs dressing.
- While pasta cooks, season chicken breasts with curry powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then chop into bite-sized pieces.
- In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant. Stir frequently to prevent burning. Remove and set aside.
- In a small bowl, whisk together Greek yogurt, lemon juice, cumin, and salt. Add a splash of water if dressing is too thick. Taste and adjust seasoning.
- In a large bowl, combine cooked pasta, chopped chicken, raisins, toasted almonds, and green onions. Pour dressing over and toss to coat evenly. Tip: For best flavor, let the salad chill in the fridge for at least 30 minutes before serving.
Zesty and satisfying, this salad gets even better after a day in the fridge as flavors meld. Serve it cold or at room temperature — it’s perfect for picnics, packed lunches, or a quick dinner. The crunch of almonds and pop of raisins keep every bite interesting.
Conclusion
Whether you’re meal prepping or hosting a summer BBQ, these mayo-free chicken pasta salads are flavor-packed and perfect for any occasion. Give them a whirl—leave a comment with your favorite and share this roundup on Pinterest!
