Cold chicken pasta salad recipe

5 Herb Chicken Pasta Salad

Made with fresh herbs, your favorite pasta, and marinated grilled chicken you are going to love this chicken pasta salad recipe.
Course Main Course
Cuisine American
Keyword chicken pasta salad, pasta salad
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 cups
Calories 249kcal
Author Randa Derkson


Chicken Marinade

  • 3 chicken breasts
  • Juice of one lemon
  • 1 tbsp olive oil
  • 1/4 tsp  cayenne pepper


  • 1 package whole wheat fusilli pasta
  • 2 bell peppers chopped
  • 1/2 cup grated parmesan cheese
  • 1/2 cup fresh parsley minced
  • 3 tbsps fresh basil minced
  • 1 tbsp fresh sage minced
  • 1 tbsps fresh rosemary minced
  • 1 tbsp fresh mint minced
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp pepper
  • 1/2 tsp  garlic powder



  • Combine the lemon juice, olive oil, and cayenne pepper in a small bowl. Pour over the raw chicken breasts and let marinate for at least an hour.
  • Grill until fully cooked (12-15 minutes per side) or bake for 45 minutes at 375F.
  • Cool and slice.


  • In a large bowl combine the chopped red bell pepper and chicken.
  • In a small bowl combine the parsley, basil, sage, rosemary, mint, olive oil, red wine vinegar, pepper, and garlic powder. Let sit.
  • Cook the pasta according to box instructions, drain and let the pasta cool.
  • Add the pasta to the bowl of peppers, along with the chicken.
  • Pour the herb vinaigrette over the pasta salad and add parmesan.
  • Toss to coat.


Serving: 1cup | Calories: 249kcal | Carbohydrates: 18.2g | Protein: 17.8g | Fat: 12.4g | Saturated Fat: 2.4g | Cholesterol: 43.8mg | Sodium: 88.5mg | Fiber: 3g | Sugar: 1.5g