Green Pasta Salad with Chicken and Mozzarella
, Published on Aug 15, 2025
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Green Pasta Salad with Chicken and Mozzarella is fresh, vibrant, and perfect for warm-weather meals. Tender pasta is tossed with juicy chicken, creamy mozzarella pearls, peppery arugula, sweet peas, and crunchy pistachios, all coated in a bright and creamy basil-spinach sauce. It is light yet satisfying and works as a quick weeknight dinner or a summer cookout or potluck side dish.
Looking for another pasta salad recipe to try? Check out my Spring Orzo Pasta Salad recipe!
Why You'll Love this Pasta Salad Recipe
- Fresh and Flavorful: The herby green sauce is bursting with basil, spinach, garlic, and lemon. The whole pasta salad is extra green!
- Perfect for Any Occasion: Enjoy it as a light main dish or serve it as a side for summer parties, BBQs, and potlucks.
- Protein-Packed: Tender, seasoned chicken makes this salad satisfying enough to be a complete meal.
- Make Ahead Friendly: Can be prepped in advance and stored for quick lunches or easy entertaining.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Orecchiette Pasta: A small, ear-shaped pasta that holds sauce beautifully. If you cannot find orecchiette, try small shells, farfalle, or rotini, which all work well for holding the sauce and mix-ins.
- Crème Fraîche: A thick, rich cultured cream with a mild tang and silky texture that adds creaminess without curdling. If you cannot find crème fraîche, you can substitute with full-fat sour cream or Greek yogurt for a similar creamy, tangy flavor.
Green Pasta Salad with Chicken and Mozzarella (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Coat the chicken in olive oil and seasoning.
- Air fry or bake the chicken. Let it cool before chopping into bite-sized cubes.
- Blend the green sauce.
- Cook the pasta and peas. Set aside in a large bowl to cool.
- Add the arugula, mozzarella pearls, and chopped pistachios to the pasta and peas.
- Add the cubed chicken to the pasta salad bowl.
- Finally add the green sauce.
- Toss until well combined. Adjust seasoning to taste. Serve!
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Green Pasta Salad FAQ's
Yes. You can prepare the chicken, green sauce, and pasta ahead of time. Store them separately in the refrigerator for up to 3 days. Toss everything together just before serving for the freshest texture.
Greek yogurt or sour cream are great substitutes. They will give a similar tangy creaminess to the green sauce.
Absolutely. Simply omit the chicken
I used Orecchiete pasta. Short pasta shapes like rotini, farfalle, or penne work best because they hold the sauce well and mix easily with the other ingredients.
Store in an airtight container in the refrigerator for up to 3 days. Toss with a splash of olive oil or lemon juice before serving to refresh the flavors.
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Green Pasta Salad with Chicken and Mozzarella
Equipment
- Microplane Grater for zesting lemon
Ingredients
Chicken
- 1 lb Boneless Skinless Chicken Tenders, or boneless skinless chicken breast
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Paprika
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Green Sauce
- 1 clove Garlic
- 2 cups Baby Spinach, or 2 large handfuls (about half of a 5 oz container)
- 1 ounce Fresh Basil
- 1 Lemon, zest and juice (can start with less and adjust to taste)
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ¼ cup Crème Fraîche
Other Pasta Salad Ingredients
- ½ pound Orecchiette Pasta, or small pasta shape of choice
- ½ cup Peas, fresh or frozen
- 1 cup Arugula, or 1 large handful
- 4 ounces Fresh Mozzarella Pearls
- ¼ cup Roasted & Salted Pistachios, roughly chopped
Instructions
Chicken
- Preheat air fryer oven to 350°F (see Recipe Notes for conventional oven instructions). Season chicken tenders with 1 tablespoon olive oil and all seasonings listed in the Chicken section, tossing to coat evenly.
- Arrange chicken in a single layer on the tray and cook for 18–20 minutes, until internal temperature reaches 165°F. Let chicken rest and cool down, then cut into bite-sized cubes.
Green Sauce
- Add all green sauce ingredients except the crème fraîche to a blender or food processor. You can start with less lemon zest and juice, then add more to taste after blending. Blend until finely chopped.
- Add crème fraîche and blend again until creamy and fairly smooth. If too thick, blend in a splash of water. If too thin, add a little more crème fraîche. Taste and adjust with extra salt, pepper, or lemon juice as needed.
Pasta Salad Assembly
- Boil pasta in salted water until al dente, following package instructions. In the last minute of cooking, add peas to the pot. Drain well and transfer to a large bowl to cool.
- Add arugula, mozzarella pearls, chopped pistachios, cubed chicken, and green sauce to the cooled pasta and peas. Toss gently until evenly coated. Adjust seasoning with salt and pepper. Divide among bowls and serve immediately, or chill for later.
Notes
- Air fryer vs. oven: I used my air fryer oven for this recipe. For a conventional oven, preheat to 400°F. Arrange chicken on a baking sheet and bake for 22–25 minutes, until the internal temperature reaches 165°F.
- Serving Instructions: Serve immediately at room temperature, or chill for 30–60 minutes before serving. Garnish with extra pistachios or basil if desired.
- Storage Instructions: Refrigerate in an airtight container for up to 3 days. Toss before serving; add a splash of olive oil or lemon juice if needed.
- Time-Saving Tip: Make the green sauce and boil the pasta while the chicken cooks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
