(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta such as rotini or penne
Cooked chicken breast
Baby potatoes
Green beans
Cherry tomatoes
Hard-boiled eggs
Kalamata olives
Red onion
Fresh parsley
Fresh basil
Olive oil
Dijon mustard
Red wine vinegar
Lemon juice
Garlic cloves
Salt
Black pepper
Capers (optional)
Directions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
Boil the baby potatoes until fork-tender, then cool slightly and cut into halves.
Blanch the green beans in boiling water for 2–3 minutes, then transfer to ice water.
Slice the cooked chicken into bite-sized pieces.
In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, minced garlic, salt, and black pepper.
In a large bowl, combine the pasta, potatoes, green beans, cherry tomatoes, red onion, olives, and chicken.
Pour the dressing over the salad and toss gently to coat.
Top with sliced hard-boiled eggs and capers if desired.
Garnish with fresh parsley and basil before serving.
Chill for 20 minutes or serve at room temperature.
Servings and timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Variations
Use grilled salmon or tuna instead of chicken.
Add cucumbers or roasted peppers for extra crunch.
Swap pasta for quinoa or couscous.
Include feta cheese for a Mediterranean twist.
Add anchovies for a more traditional Nicoise flavor.
Use arugula or spinach for additional greens.
Storage/Reheating
Store Chicken Nicoise Pasta Salad in an airtight container in the refrigerator for up to 3 days.
For the best flavor, allow the salad to sit at room temperature for about 10 minutes before serving.
This salad is best served chilled or at room temperature, so reheating is not necessary.
FAQs
What is Chicken Nicoise Pasta Salad?
It’s a pasta salad inspired by the classic French Nicoise salad, featuring chicken, vegetables, eggs, olives, and vinaigrette.
What type of pasta works best?
Rotini, penne, or bow tie pasta work well because they hold the dressing nicely.
Can I make this salad ahead of time?
Yes, it’s excellent for meal prep and tastes even better after chilling.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a quick and flavorful option.
What dressing is used in Nicoise salad?
A light vinaigrette made with olive oil, mustard, vinegar, and lemon juice is traditional.
Is this salad served warm or cold?
It’s usually served chilled or at room temperature.
Can I make this recipe gluten-free?
Yes, simply use gluten-free pasta.
What olives work best?
Kalamata or Nicoise olives provide the best flavor.
How long does it last in the refrigerator?
It stays fresh for up to 3 days when stored properly.
What can I serve with this salad?
Crusty bread, soup, or fresh fruit pair wonderfully with this dish.
Conclusion
Chicken Nicoise Pasta Salad is a vibrant and satisfying dish packed with tender chicken, pasta, crisp vegetables, and bright Mediterranean flavors. With its refreshing vinaigrette and colorful presentation, it’s perfect for lunches, gatherings, or light dinners. Easy to prepare and full of wholesome ingredients, this salad is a delicious twist on a timeless classic.
This Chicken Nicoise Pasta Salad is a fresh and hearty twist on the classic French Nicoise salad, combining tender chicken, pasta, crisp vegetables, olives, eggs, and a bright homemade vinaigrette. Packed with Mediterranean-inspired flavors and wholesome ingredients, this refreshing pasta salad is perfect for lunches, meal prep, picnics, potlucks, or light dinners.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:6 servings
Category:Salad
Method:Boiling
Cuisine:French
Ingredients
12 ounces rotini or penne pasta
2 cups cooked chicken breast, sliced or shredded
1 pound baby potatoes, halved
1 cup green beans, trimmed
1 cup cherry tomatoes, halved
4 hard-boiled eggs, sliced
½ cup Kalamata olives
¼ small red onion, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
¼ cup olive oil
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon capers (optional)
Instructions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
Boil the baby potatoes in salted water until fork-tender, about 10–12 minutes. Drain, cool slightly, and cut into halves if needed.
Blanch the green beans in boiling water for 2–3 minutes, then transfer immediately to ice water to keep them crisp and vibrant. Drain well.
Slice the cooked chicken into bite-sized pieces.
In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, minced garlic, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the pasta, potatoes, green beans, cherry tomatoes, red onion, olives, and chicken.
Pour the dressing over the salad and toss gently until evenly coated.
Top with sliced hard-boiled eggs and capers if desired.
Garnish with fresh parsley and basil before serving.
Chill for 20 minutes or serve at room temperature.
Notes
Rotisserie chicken works perfectly for a quick shortcut.Grilled salmon or tuna can replace chicken for variation.Add cucumbers, roasted peppers, or arugula for extra freshness.Feta cheese adds a delicious Mediterranean twist.Gluten-free pasta can easily be substituted if needed.
