Summer Berry Pasta Salad With Chicken

Every summer, there’s always a stretch of extra-hot days when I’m craving something cool and refreshing, and the last thing I want to do is turn on the oven or spend an hour in the kitchen. That’s when I make this summer pasta salad. It’s been a go-to in my home for years and is one recipe I turn to for backyard BBQs, patio dinners, or packed lunches on busy weeks when I need something easy and satisfying.

I love the way the sweet berries and honey-poppy seed dressing balance out the savory chicken and pasta. The toasted almonds add just the right amount of crunch, and the fresh basil gives it a pop of brightness. Every bite delivers a perfect mix of creamy, tangy, sweet, and herby flavors, and it’s exactly the kind of meal that is just-right for summer.

Featured Ingredients

This isn’t the full ingredient list for my easy pasta salad, but just a few notes I wanted to highlight about some of the key components: 

• Pasta: I use bowtie pasta (this is my favorite high-fiber pasta brand), but any pasta shape will work. Rotini, fusilli, farfalle, and penne all make great options. I’ve even used orzo, and it was a hit. I use standard pasta since I don’t have any gluten allergies or intolerances in my home, but I’ve tested this recipe with gluten-free pasta, and it works just as well when I follow the cook time to al dente. 
• Chicken: I make this salad with cooked boneless, skinless chicken breast since the mild flavor of the lean protein pairs with the other ingredients nicely. However, chicken thighs also work. To save time, I’ve also used leftover spatchcock chicken, Instant Pot shredded chicken, and store-bought rotisserie chicken, discarding the skin. If cooking raw chicken, I always follow my tried and true method for cooking the perfect chicken breast.
• Berries: When making this summer pasta salad ahead of time, I use strawberries or wild blueberries, finding they hold up best when tossed with the pasta salad dressing. If using or and blackberries, I add those just before serving.
• Spinach: I use baby spinach since it has a tender texture and a mild flavor that pairs well with the fresh berries. Arugula, chopped romaine, or any favorite lettuce greens will work. 

Find the ingredient list with exact measurements in the recipe card below.

Making Summer Berry Pasta Salad

I cook the pasta in a large pot of salted water before I begin, and set it aside to cool slightly. Then, I follow a few simple steps: 

1. Make the dressing: Whisk the dressing ingredients in a small bowl until smooth. I always give the mixture a quick taste test and adjust the salt and pepper as needed before setting the dressing aside.
2. Combine the salad: Next, add the cooked pasta and other salad ingredients to a large bowl. Pour the dressing on top and toss gently to combine.
3. Serve: Garnish with fresh basil, if desired. Then, serve right away, or chill in the fridge, and toss again just before serving.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Nut Free

For a nut-free summer pasta salad, I simply omit the almonds. Or, if you want to keep the crunch, use sunflower seeds instead. 

Make It Egg Free

If serving those who follow an egg-free diet, like my dietitian co-founder Jess, I use vegan (egg-free) mayonnaise. 

My Favorite Ways To Serve

I serve this main dish salad recipe right away, enjoying it slightly warm or at room temperature, but my kids prefer it as a cold pasta salad. If refrigerating, I always give my salad a quick toss to redistribute the ingredients right before serving.

Since this salad includes sources of protein, carbs and fiber (from all those veggies), and healthy fats, it is plenty filling enough to serve as a main dish. However, it also works well as a side dish alongside other summer salads and my favorite healthy summer BBQ recipes. When serving it outside, I store it in a cooler so that it stays fresh on hot days.

Keeping Leftovers Fresh

Store leftovers in an airtight meal prep container in the refrigerator for up to 3 days. Any longer than that, and the pasta tends to become a little too soft, and the produce starts to wilt. Give the salad a quick toss before serving and enjoy it cold.

Recipe Changelog:

• June 2025: We previously published a very similar version of this salad, but reordered the ingredients and simplified the directions. We also added new recipe photos. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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