Looking for a fresh, filling, and flavorful pasta salad that works for lunch, dinner, meal prep, or summer gatherings? Grilled Chicken and Veggie Chimichurri Pasta Salad combines juicy grilled chicken, tender pasta, crisp vegetables, and a bright homemade chimichurri dressing in one easy dish.

Unlike creamy pasta salads that can feel heavy, this recipe gets its flavor from fresh parsley, garlic, olive oil, vinegar, and herbs. The grilled chicken adds lean protein, while vegetables bring color, crunch, and freshness. The result is a satisfying pasta salad that can be served chilled, at room temperature, or slightly warm.

This recipe is also easy to customize. You can use your favorite short pasta, swap vegetables based on what you have available, or adjust the chimichurri dressing to make it more garlicky, tangy, or herb-forward.

Why You’ll Love This Chimichurri Pasta Salad

There are several reasons this grilled chicken pasta salad deserves a place in your regular recipe rotation.

It is full of fresh flavor. Chimichurri gives the pasta salad a bold combination of herbs, garlic, olive oil, and acidity.

It is filling. Pasta provides carbohydrates for energy, while grilled chicken adds protein to make the meal more satisfying.

It is colorful. Bell peppers, tomatoes, spinach, cucumbers, or other vegetables can add a variety of colors and textures.

It is meal-prep friendly. The ingredients can be prepared ahead of time and combined when you’re ready to eat.

It is easy to customize. You can add cheese, beans, corn, avocado, olives, or extra vegetables depending on your preference.

Ingredients You’ll Need

For approximately 4–6 servings, gather the following ingredients:

For the Pasta Salad

• 12 ounces short pasta such as rotini, penne, fusilli, or bow-tie pasta
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 cup diced bell peppers
• ½ cup diced cucumber
• ½ cup finely sliced red onion
• ½ cup fresh spinach or arugula
• ¼ cup crumbled feta cheese, optional

For the Chimichurri Dressing

• ½ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 2 garlic cloves, minced
• ⅓ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes, optional
• Salt and black pepper, to taste

Fresh herbs are especially important in chimichurri because they create the bright flavor that makes this pasta salad stand out.

How to Make Grilled Chicken and Veggie Chimichurri Pasta Salad

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add your preferred short pasta and cook according to the package directions until al dente.

Avoid overcooking the pasta. Firm pasta holds its shape better and prevents the salad from becoming mushy.

Drain the pasta and rinse it briefly under cool water. Allow it to drain thoroughly.

Transfer the pasta to a large mixing bowl and toss it with a small amount of olive oil to prevent sticking.

2. Prepare the Chicken

Pat the chicken breasts dry with paper towels. Brush them lightly with olive oil.

Season both sides with Italian seasoning, garlic powder, smoked paprika, salt, and black pepper.

Preheat a grill or grill pan over medium-high heat.

Grill the chicken until it reaches an internal temperature of 165°F (74°C) at the thickest part. Cooking time will vary depending on the thickness of the chicken.

Once cooked, transfer the chicken to a clean plate and let it rest for several minutes.

Resting helps the juices redistribute, making the chicken easier to slice and more flavorful.

After resting, cut the chicken into bite-sized pieces or thin strips.

3. Make the Fresh Chimichurri Dressing

While the chicken cooks, prepare the chimichurri.

Add chopped parsley, cilantro, minced garlic, oregano, and red pepper flakes to a small bowl.

Pour in the olive oil, red wine vinegar, and lemon juice. Season with salt and black pepper.

Stir well until the ingredients are evenly combined.

Let the chimichurri sit for about 10–15 minutes before using it. This gives the herbs and garlic time to blend with the oil and vinegar.

Taste the dressing and adjust the seasoning as needed. Add more vinegar for acidity, lemon juice for brightness, or red pepper flakes for heat.

4. Prepare the Vegetables

While the dressing rests, prepare the vegetables.

Halve the cherry tomatoes and dice the bell pepper and cucumber. Thinly slice the red onion and roughly chop the spinach or arugula.

You can use colorful bell peppers for extra visual appeal. Red, yellow, and orange peppers work particularly well in pasta salads.

If raw red onion tastes too strong, soak the slices in cold water for about 10 minutes and drain them before adding them to the salad.

5. Combine Everything

Add the cooled pasta to a large bowl.

Add the grilled chicken, tomatoes, bell peppers, cucumber, red onion, and spinach.

Pour the chimichurri dressing over the mixture.

Gently toss everything together until the pasta and vegetables are evenly coated.

If you’re using feta cheese, sprinkle it over the top and gently fold it into the salad.

Taste before serving and add additional salt, pepper, lemon juice, or chimichurri if desired.

Best Tips for Making This Pasta Salad

Don’t Overcook the Pasta

Al dente pasta works best because it maintains its texture after being mixed with the dressing.

Let the Chicken Rest

Allowing grilled chicken to rest before slicing helps keep it juicy and tender.

Chop the Herbs Finely

Finely chopped parsley and cilantro distribute throughout the salad and make every bite more flavorful.

Dress While the Pasta Is Cool

Very hot pasta can absorb too much dressing and make the salad feel oily. Allow it to cool before combining all the ingredients.

Taste Before Serving

Pasta can absorb seasoning as it sits. Taste the salad before serving and add a little more chimichurri or acidity if needed.

Easy Variations

One of the best things about this recipe is how flexible it can be.

For extra Mediterranean flavor, add Kalamata olives and feta cheese.

For a sweeter version, add grilled corn or diced roasted red peppers.

For extra protein, mix in chickpeas or white beans.

For a spicy pasta salad, increase the red pepper flakes or add finely chopped jalapeño.

For a creamier variation, add a small amount of avocado just before serving.

You can also replace chicken with grilled shrimp, steak, tofu, or another protein.

How to Store Chimichurri Chicken Pasta Salad

Store leftover pasta salad in an airtight container in the refrigerator.

For the best texture, enjoy it within 3–4 days. Keep the salad refrigerated and avoid leaving it at room temperature for extended periods.

If the pasta absorbs too much dressing after refrigeration, refresh it with a spoonful of chimichurri, olive oil, or a small squeeze of lemon juice before serving.

If you’re preparing the recipe for meal prep, you can keep the dressing separate and mix it into individual portions when you’re ready to eat.

What to Serve With This Pasta Salad

This grilled chicken pasta salad can work as a complete meal on its own, but it also pairs well with several simple sides.

Serve it with grilled vegetables, roasted potatoes, garlic bread, fresh fruit, or a simple green salad.

For a summer cookout, it can be served alongside grilled corn, burgers, kebabs, or other barbecue favorites.

Because it can be enjoyed cold or at room temperature, it is also a convenient option for picnics, potlucks, and packed lunches when properly chilled and handled.

Final Thoughts

Grilled Chicken and Veggie Chimichurri Pasta Salad is a fresh and satisfying recipe that brings together grilled chicken, pasta, colorful vegetables, and a vibrant homemade herb dressing.

The chimichurri is the star of the dish, adding garlic, herbs, olive oil, vinegar, and lemon to every bite. Meanwhile, the pasta and chicken make the salad hearty enough for lunch or dinner.

Whether you’re preparing a quick weekday meal, planning summer meal prep, or looking for a colorful dish for a gathering, this chicken pasta salad is an easy recipe to customize and make your own.

For the best results, use fresh herbs, cook the pasta until al dente, grill the chicken until safely cooked, and taste the finished salad before serving. A little extra chimichurri and fresh lemon can quickly brighten the entire dish.