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Dairy Free
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Nut Free
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Sugar Free
Dairy Free Pasta Salad with Chicken and Veggies
Dairy Free Pasta Salad with Chicken combines comfort food with veggies to make the ultimate salad!
Tender roasted chicken breasts, aromatic herbs, and filling veggies all combine together perfectly in this indulgent pasta salad. The harmony of these flavors is a salad experience like no other!
Get ready to make this family favorite summer recipe! This simple pasta salad has a fun combination of veggies and easy to cook penne. Mix up a delicious dressing right at home.
Finally, tender roasted chicken is the perfect protein addition!
Table of Contents
Key Ingredients
Red onion is rich in quercetin, which helps combat inflammation.
Carrots give this salad earthy flavors while packing it with beta-carotene.
Red bell pepper is the ideal crunchy veggie to add into this recipe.
Zucchini is super versatile and easy to use in any salad.
Kalamata olives have a distinctive flavor, providing healthy monounsaturated fats.
Fresh cherry tomatoes are rich in lycopene.
Roasted chicken breasts are a lean source of protein and add so many more benefits to this simple salad.
Fresh basil is fragrant and aromatic, offering anti-inflammatory and antibacterial properties.
Chicken Pasta Salad Dressing:
Unlike many calorie-packed salad dressings, this pasta dressing is flavorful and diet-friendly. It’s sugar-free, dairy-free, and gluten-free. Make it with pantry ingredients you most likely already have on hand.
- olive oil
- red wine vinegar
- balsamic vinegar
- garlic
- tamari
- maple syrup
- salt
- black pepper
Find the full printable recipe with specific measurements below.
How to make a Dairy Free Pasta Salad
Step 1: Cook the chicken
Chicken: You will need cooked chicken or roasted chicken breast. See below for a simple chicken recipe!
Step 2: Prep the vegetables
Line a baking sheet with parchment paper. Add carrots, zucchini, and red onion. Drizzle with olive oil, dried thyme, and sea salt.
Step 3: Roast
Place the pan in a preheated oven (425 F) and roast for 30 minutes or until vegetables are tender. Once you’ve cooked the vegetables, remove from the oven and let them cool for 2-3 minutes.
Step 4: Cook the pasta
While the vegetables are roasting, cook pasta according to directions. Drain and toss with a dash of olive oil to avoid sticking. Set aside.
Step 5: Make the dressing
Whisk dressing in a small bowl and set aside.
Step 6: Put the salad together
Add all vegetables, pasta, and chicken to a large bowl and stir to combine. Add fresh tomatoes, kalamata olives, and dressing to the bowl and toss to coat. Season with salt and pepper to taste, or add extra olives or fresh chopped herbs like oregano or basil if desired.
Step 7: Refrigerate leftovers
Just like most cold pasta salads, this one keeps in the refrigerator for about three days at the most. Plan accordingly if you need it in advance as an easy side dish.
Expert Tips:
- Let the flavors mingle: Allow your salad to rest in the refrigerator for at least 30 minutes before serving. This gives the ingredients a chance to meld together and create a harmony of flavors.
- Make tasty salad with a gluten free option: use a gluten-friendly pasta substitute!
- Prepare your ingredients ahead of time to make the process go faster once you’ve cooked the pasta to al dente.
- Substitute any of the fresh vegetables to veggies you like. Incorporate fresh herbs like oregano for added flavor!
- Make this Italian pasta salad recipe a grilled chicken salad by grilling the chicken. This works best in the summer!
Recipe FAQs
Absolutely! You can assemble the salad and store the dressing separately. Once you’re ready to eat, just toss it with the dressing right before serving to ensure maximum freshness and flavor.
Feel free to add your favorite vegetables or make substitutions. You can use ingredients that you may have on hand.
Do you love easy recipes? Check out these homemade simple recipes:
- This recipe makes the Best One Pot Chicken and Rice Plov! No dishes, no problem!
- A tasty Pasta Carbonara Recipe with Pancetta makes the best comfort food for dinner!
- A Gluten Free Lemon Orzo Salad with Blueberries is the perfect balanced lunch treat.
If you tried this Pasta Salad with Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Dairy Free Pasta Salad with Chicken and Roasted Vegetables
Equipment
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whisk
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Large bowl
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Pot
Ingredients
- ½ large red onion, cut into half-moons
- 2 medium carrots, sliced into thin rounds
- 1 medium red bell pepper, sliced into 2 inch slices
- 2 medium zucchini, or yellow summer squash, cut into quarters
- 3 Tbsp olive oil
- 1 Tbsp dried thyme
- 1 lb penne, packaged, or fusili pasta
- 15 kalamata olives
- 10 cherry tomatoes, sliced in half lengthwise
- 2 oven roasted chicken breasts, bone-in, cut into bite-sized cubes
- fresh basil, chopped, for garnish
Dressing
- ¼ cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 2 tsp tamari
- 1 tsp maple syrup
- 1 tsp salt
- 1 dash ground black pepper
Instructions
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Chicken: You will need cooked chicken or roasted chicken breast. See below for a simple chicken recipe!2 oven roasted chicken breasts,
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Roast Veggies: Line a baking sheet with parchment paper. Add carrots, zucchini, and red onion. Drizzle with olive oil, thyme, and sea salt.½ large red onion,, 2 medium carrots,, 2 medium zucchini,, 3 Tbsp olive oil, 1 Tbsp dried thyme, 1 tsp salt, 1 medium red bell pepper,
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Place the pan in a preheated oven (425 F) and roast for 30 minutes or until vegetables are tender. Once you’ve cooked the vegetables, remove from the oven and let them cool for 2-3 minutes.
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While the vegetables are roasting, cook pasta according to directions. Drain and toss with a dash of olive oil to avoid sticking. Set aside.1 lb penne,
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Dressing: Whisk dressing in a small bowl and set aside.¼ cup olive oil, 2 Tbsp red wine vinegar, 2 Tbsp balsamic vinegar, 2 cloves garlic,, 2 tsp tamari, 1 tsp maple syrup, 1 tsp salt, 1 dash ground black pepper
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Putting the pasta salad together: Add all vegetables, pasta, and chicken to a large bowl and stir to combine. Add fresh tomatoes, kalamata olives, and dressing to the bowl and toss to coat. Season with salt and pepper to taste, or add extra olives or fresh chopped herbs like oregano or basil if desired.15 kalamata olives, 10 cherry tomatoes,, 1 tsp salt, 1 dash ground black pepper, fresh basil,
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Just like most cold pasta salads, this one keeps in the refrigerator for about three days at the most. Plan accordingly if you need it in advance as an easy side dish.
Notes
- 2 medium sized bone in chicken breasts
- Sea salt
- Garlic Powder
- Pepper
- Preheat the oven to 350°.
- Place chicken breast in a glass baking dish and sprinkle generously with sea salt, garlic powder, and black pepper.
- Bake in the oven for 1 hour or until internal temperature is over 170° F
- Remove and allow to cool a bit before removing meat from the bone.
- Cut into bite sized pieces.