Cold Chicken Pasta Salad Recipe

The Best Kind of Summer Lunch

This pasta salad is my go-to on a warm day. It feels bright and happy in your mouth. I love how the sweet oranges play with the tangy dressing.

It is also a fantastic way to use up leftover chicken. I made it just last week after we had a roast chicken dinner. Nothing goes to waste in my kitchen. That always makes me feel good.

A Little Story About a Picnic

I first took this salad to a family picnic. My grandson took one bite and his eyes got wide. He said, Grandma, this tastes like a party! I still laugh at that.

It was a big hit with everyone. The bowl was empty before I knew it. Now it is a requested dish for every summer gathering.

Why This Recipe Works So Well

This salad matters because it is a full meal in one bowl. You get your protein, your greens, and your carbs all together. That is a smart way to eat.

It also matters because it keeps you going. You will not feel sleepy after this lunch. You will feel ready to enjoy your day.

Let’s Talk About That Dressing

The secret is in the dressing. The honey and citrus make it sing. Doesn’t that smell amazing when you whisk it together?

Fun fact: The yogurt in the dressing makes it creamy but light. It is a nice little trick. I promise you will not miss the heavy mayo.

Making It Your Own

This recipe is very friendly to changes. Do you have a different nut you like? Try it. Not a fan of cranberries? Leave them out.

Cooking should be fun, not strict. What is one ingredient you would love to add to this salad? I am always looking for new ideas.

A Tip for the Pasta

Do not forget to rinse your pasta with cold water. This stops the cooking right away. It keeps the noodles from getting mushy.

It also washes off the extra starch. This helps the dressing stick to every piece. What is your favorite pasta shape to use in a salad?

Ingredients:

Ingredient	Amount	Notes
Farfalle pasta	8 ounces (225 grams)	white or whole wheat
Cooked chicken, chopped	2 cups (300 grams)
Baby spinach leaves	2 ounces (100 grams)
Mandarin oranges	1 can (11 ounce)	drained
Dried cranberries	1/2 cup (60 grams)
Green onions	2	chopped
Freshly grated parmesan cheese	1/3 cup (30 grams)
Slivered almonds	1/3 cup (30 grams)	toasted
Olive oil	2 Tablespoons	For dressing
Plain Greek yogurt or mayonnaise	2 Tablespoons	For dressing
Dijon mustard	2 teaspoons	For dressing
Honey	3 Tablespoons	For dressing
Orange and lemon zest	Zest from 1 each	For dressing
Orange and lemon juice	Juice from 1/2 each	For dressing
Fine sea salt	1/2 teaspoon	For dressing
Freshly ground black pepper	1/8 teaspoon	For dressing

My Favorite Summer Chicken Pasta Salad

Hello, my dear! Let’s make my favorite pasta salad. It always reminds me of sunny afternoons on the porch. The oranges and cranberries make it so cheerful. Doesn’t that sound lovely?

We start with the dressing. It’s a sweet and tangy mix. You just whisk it all together in a little bowl. I use honey from a local farmer. It makes all the difference, I think.

• Step 1: Make the dressing first. Put all the dressing ingredients into a bowl. Whisk them until they look smooth and creamy. Then pop it in the fridge to get cold. A cold dressing keeps our salad nice and crisp.
• Step 2: Now, cook your pasta. Follow the directions on your pasta box. I love the little bow-tie shapes. They hold the dressing so well. After cooking, drain the pasta and rinse it with cold water. This stops it from cooking more. (My hard-learned tip: rinse until the pasta is completely cool!).
• Step 3: Time to put it all together! Put your cool pasta in a big bowl. Add about a quarter cup of the dressing and toss it. This gives the pasta a good flavor base. I still laugh at how I used to skip this part.
• Step 4: Now for the fun part! Add the chicken, spinach, oranges, and everything else. Gently toss it all with your hands or a big spoon. The colors are so pretty together. Do you think the almonds are for crunch or for flavor? Share below!
• Step 5: Finally, drizzle a little more dressing over the top. You might not need it all! Toss everything one last time. Then it’s ready to eat right away. Doesn’t that smell amazing?

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Lunch, Salad

Let’s Mix It Up!

This recipe is like a good friend. It’s happy to change with you! Try one of these fun twists. They are all delicious in their own way.

• Sunflower Veggie Twist: Skip the chicken. Add a can of chickpeas instead. It’s so hearty and good.
• Sweet Apple Crunch: Use chopped apples instead of oranges. Pecans are wonderful instead of almonds. Perfect for autumn.
• Berry Blast: Try fresh strawberries or blueberries. They are so juicy and sweet. A perfect summer switch.

Which one would you try first? Comment below!

Serving It With Style

I love serving this salad in a big, colorful bowl. It deserves to look as good as it tastes! For a full meal, add a warm biscuit on the side. A simple green salad works nicely, too.

What should we drink with it? On a hot day, I love a glass of iced herbal tea. Its sweetness matches the salad. For a special evening, a crisp glass of Sauvignon Blanc is lovely. It tastes like sunshine.

Which would you choose tonight?

Keeping Your Pasta Salad Fresh and Tasty

This salad is best eaten within two days. Keep it in a sealed container in the fridge. The pasta might soak up the dressing a little. Just give it a stir before you serve it again.

I do not recommend freezing this one. The fresh spinach and oranges do not like the cold. They get very sad and mushy when they thaw. I learned that the hard way with a different salad.

You can cook the chicken and pasta ahead of time. Store them separately in the fridge. This makes throwing the salad together so fast later. Batch cooking saves busy days. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Problems

Is your pasta salad too dry? The pasta drinks up the dressing. Always save a little extra dressing to add right before serving. This keeps every bite moist and delicious.

Worried about soggy spinach? Toss the pasta with the dressing first. Then add the spinach and other ingredients. This creates a light barrier. I remember when I mixed it all at once. The spinach wilted too fast.

Not enough flavor? Let the salad sit for 30 minutes before eating. This lets all the flavors get to know each other. A little resting time makes a big difference. Which of these problems have you run into before?

Your Pasta Salad Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free pasta. It works just as well.

Q: Can I make it ahead?
A: You can mix it a few hours before. Add the almonds right before serving so they stay crunchy.

Q: What can I swap?
A: Use mayo instead of yogurt. Try apples instead of oranges. Make it yours! Fun fact: Farfalle pasta is also called “bow-tie” pasta because of its shape.

Q: Can I make a bigger batch?
A: Of course! Just double all the ingredients. It is perfect for a party.

Q: Any optional tips?
A: Toasting the almonds makes them taste nuttier. It is a small step with a big reward. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings a smile to your table. It is a happy, colorful dish. It always reminds me of summer picnics with my grandchildren.

I would love to see your creation. Sharing food is a way of sharing joy. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.