Chicken pasta salad with basil and cherry tomatoes

I promise I didn’t plan to flirt with every tomato at the farmer’s market this morning, but here we are — guilty as charged. If you love a salad that behaves like a full meal (carbs, protein, and personality), this chicken pasta salad with basil and cherry tomatoes will do the trick. It’s bright, a little saucy, and the basil makes it smell like summer even if your oven still remembers fall. Best part? It comes together fast enough that you can still cook dinner and pretend you had an elaborate plan all along.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This pasta salad dances between crisp and creamy: chewy pasta, juicy cherry tomatoes popping like candy, tender chunks of **chicken**, and soft ribbons of **basil**. It tastes bright and fresh, with a playful snap of acidity from lemon and a garlicky vinaigrette that clings to every noodle. It’s so easy even your microwave might get jealous. Serve it warm, room temperature, or chilled — it only gets more interesting as the flavors knit together.

Ingredients

For the Main Dish:

• 8 oz dry short pasta (penne, rotini, or farfalle)
• 1 lb boneless, skinless **chicken breasts** (about 2 medium breasts)
• 1 pint **cherry tomatoes**, halved (about 1 1/2 cups)
• 1 cup fresh **basil** leaves, torn or chiffonade
• 1/2 small red onion, thinly sliced (about 1/3 cup)
• 1 cup mini **mozzarella** balls (bocconcini), halved — optional but lovely
• 2 tbsp extra-virgin **olive oil** (for cooking chicken)
• Salt and freshly ground black pepper

For the Sauce / Garnish (if applicable):

• 1/3 cup extra-virgin **olive oil**
• 2 tbsp red wine vinegar or white balsamic vinegar
• 1 large **lemon**, zested and juiced (about 2 tbsp juice)
• 1 garlic clove, grated or finely minced
• 1 tsp Dijon mustard
• 1/2 tsp honey (optional)
• 1/4 tsp red pepper flakes (optional, for a kick)
• Salt and pepper to taste

How I Make It

Step 1:

Bring a large pot of salted water to a strong boil and cook the **pasta** according to package directions for al dente — usually about 8–10 minutes. Drain, then toss with a splash of olive oil to keep the noodles from sticking. I like to rinse briefly with cool water if I plan to serve the salad chilled; it stops the cooking and cools the pasta down quickly. You’ll hear a nice clatter as the pot empties — music to any cook’s ears.

Step 2:

While the pasta cooks, season the **chicken breasts** with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook for 5–6 minutes per side, or until it gets golden and sings when you move it in the pan. Use tongs to feel for a firm-yet-juicy center. Slice thinly after a 5-minute rest so the juices redistribute — nobody likes dry chicken.

Step 3:

In a small bowl, whisk together 1/3 cup olive oil, 2 tbsp vinegar, zest and juice of 1 lemon, 1 grated garlic clove, 1 tsp Dijon, and 1/2 tsp honey with a pinch of salt and a few grinds of pepper. Taste and adjust — you want a bright, slightly tangy vinaigrette that will wake up the tomatoes and basil. If it tastes too sharp, add a little more honey.

Step 4:

Combine the warm or cooled pasta with sliced **chicken**, **cherry tomatoes**, **red onion**, and **mozzarella** in a large bowl. Pour the vinaigrette over the salad and toss gently until everything glistens. Add the torn **basil** last so it stays fragrant and green rather than limp. Take a deep breath — that lemon-basil smell? That’s dinner calling.

Step 5:

Let the salad rest for at least 10 minutes before serving so the flavors mingle. Serve at room temperature or chilled. Finish with a drizzle of olive oil, a few extra basil leaves, and a sprinkle of flaky sea salt. If you like a peppery bite, finish with a handful of arugula — it adds color and a fun spice.

Pro Tips

• Cook the pasta al dente by testing a minute before the package time. It should still have a tiny bite since it will soften slightly as it sits.
• For faster weeknights, use shredded rotisserie chicken — it saves time and still tastes great.
• Warm pasta absorbs dressing better. If you plan to eat this cold, toss while slightly warm, then chill for 20–30 minutes so flavors settle.
• If your tomatoes are bland, roast them at 400°F for 12–15 minutes with a drizzle of oil and salt to concentrate their sweetness.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap **chicken** for cubed, grilled **tofu** for a vegetarian option — press tofu first to remove moisture so it crisps up.
• Use Greek yogurt in place of some olive oil in the dressing for a creamier texture (reduces oil by 2 tbsp and add 3 tbsp yogurt).
• Use gluten-free pasta for a GF version; choose a brand that holds its shape to avoid mushy noodles.
• Replace mozzarella with diced feta for a tangier, saltier bite; it mellows as the salad sits.

Variations & Tips

• Spicy: Add sliced pepperoncini and 1/4 tsp red pepper flakes to the dressing.
• Kid-friendly: Omit red onion and use mini mozzarella for a milder, chewier texture kids love.
• Mediterranean: Add kalamata olives, cucumber, and oregano instead of basil.
• BBQ twist: Use shredded smoked chicken and swap lemon for a tablespoon of apple cider vinegar and a teaspoon of honey.
• One-pan shortcut: Cube and sauté chicken, then add garlic and tomatoes right in the pan to blister before combining with pasta.
• Creative twist: Toss in a handful of toasted pine nuts or chopped pistachios for crunch and a nutty aroma.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the components (pasta, chicken, dressing) a day ahead and store separately. Toss everything together and add fresh basil right before serving to keep it bright.

Can I double the recipe?

Sure thing. Use a larger bowl and a heavy-duty pot for the pasta. You may need to cook the chicken in batches to avoid overcrowding the pan.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken should reach an internal temperature of 165°F and slice juicy with no pink center. Pasta should be al dente — tender but with a slight bite. Tomatoes should look plump and glossy.

What if I don’t have ingredient X?

Out of basil? Use parsley or arugula. No cherry tomatoes? Dice one large tomato and drain excess juices so the salad doesn’t get watery.

How I Like to Serve It

I love this salad on a sunny patio with a pitcher of iced tea for a light summer dinner. It also shines at potlucks — people pile it high. For a cozy weeknight, serve with warm garlic bread and a simple green salad. It works as a picnic star, an office lunch that impresses, or a last-minute dinner when friends drop by.

Notes

• Store leftovers in an airtight container for up to 3 days. Add extra fresh basil right before serving to refresh the flavors.
• Reheat gently in the microwave or enjoy cold. Cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: This chicken pasta salad feels like summer in a bowl and plays nice with whatever you have in the fridge — now go impress someone — or just yourself — with your homemade masterpiece!