Juicy Kid Friendly Pasta Salad with Chicken

Here is my favorite kid friendly pasta salad with chicken recipe, with seasoned chicken tenders, whole wheat pasta, edamame, Monterey Jack cheese, and a simple olive oil and lemon dressing.

This pasta salad is a hit with my kids, especially on busy weeknights when I need something quick and healthy. I love that it’s packed with protein and veggies, but they just think it’s delicious. Plus, it’s great for lunch boxes the next day!

What Kind of Pasta Should I Use?

For this kid-friendly pasta salad, you’ll want to pick a fun shape that’s easy for little hands to eat – think rotini, penne, bow ties, or shells. Whole wheat pasta adds some extra fiber and nutrients, but if your kids are picky eaters, regular white pasta works just fine too. Veggie pasta is another great option that sneaks in some vegetables without changing the taste much, and it usually comes in fun colors that kids love. Whatever shape you choose, just make sure to cook it al dente since it’ll soften a bit more once you mix it with the other ingredients and let it chill in the fridge.

Options for Substitutions

This pasta salad is super easy to customize based on what you have in your kitchen:

• Whole wheat or veggie pasta: Regular white pasta works perfectly fine here. You can also use any short pasta shape you have – rotini, penne, bow ties, or shells all work great for catching the other ingredients.
• Chicken breast tenders: Regular chicken breasts work just as well – just slice them into strips before cooking. You can also use rotisserie chicken to save time, or swap in turkey for a similar lean protein.
• Edamame: If your kids aren’t fans of edamame, try frozen peas, corn, or even cherry tomatoes cut in half. You could also leave out the beans entirely if needed.
• Monterey jack cheese: Cheddar, mozzarella, or colby jack all make good substitutes. Just make sure to cut whatever cheese you use into small cubes so it mixes well with the pasta.
• Seasoned salt: Don’t have seasoned salt? Mix regular salt with a pinch of garlic powder and onion powder for a similar effect.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is not rinsing the cooked pasta with cold water, which stops the cooking process and prevents it from turning into a sticky, clumpy mess – make sure to rinse thoroughly and let it drain completely before mixing.

Overcooking the chicken breast tenders is another common issue, so pull them off the heat when they reach 155°F internally, as they’ll continue cooking while they rest and stay much more tender.

Don’t skip seasoning each component separately – the pasta, chicken, and edamame all need their own salt and pepper since they won’t absorb much flavor if you only season at the end.

Finally, add the cheese cubes just before serving rather than letting them sit in the salad for hours, which keeps them from getting oily and helps maintain their shape and texture.

What to Serve With Pasta Salad?

This pasta salad is pretty filling on its own since it’s got chicken, cheese, and edamame, but it’s perfect for picnics and potlucks when paired with other summer sides. I love serving it alongside fresh watermelon slices or a fruit salad to balance out the savory flavors. If you’re firing up the grill, some corn on the cob or veggie skewers make great additions to the meal. For a complete backyard spread, add some chips and dip or a simple cucumber and tomato salad dressed with a little vinegar and oil.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead! Keep it in an airtight container in the refrigerator for up to 4 days. You might need to add a drizzle of olive oil before serving since pasta tends to soak up the dressing as it sits.

Make Ahead: I love prepping this the night before for easy lunches throughout the week. Just cook everything, toss it together, and let it chill overnight. The flavors blend together nicely, and you’ve got grab-and-go meals ready for busy mornings.

Serve: This pasta salad is meant to be served cold or at room temperature, so there’s no reheating needed. Just give it a good stir before serving and adjust the seasoning if needed. If it seems a bit dry after being in the fridge, a splash of olive oil will bring it right back to life.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 110-125 g
• Fat: 70-80 g
• Carbohydrates: 140-155 g

Ingredients

For the chicken:

• 3/4 lb chicken tenders (cut into 1-inch pieces for even cooking)
• 1 1/4 tsp seasoned salt (such as Lawry’s)
• 1/2 tsp garlic powder
• 1 tbsp olive oil

For the pasta salad:

• 8 oz whole wheat pasta
• 1 1/2 cups edamame
• 1 1/4 cups Monterey Jack (diced into 1/2-inch cubes)
• 2 1/2 tbsp olive oil
• 1 tsp lemon juice
• salt, to taste
• pepper, to taste

Step 1: Cook the Pasta and Chill

• 8 oz whole wheat pasta
• salt for pasta water

Bring a large pot of salted water to a boil and add the whole wheat pasta, cooking until just al dente according to package directions—usually 8-12 minutes.

Drain the pasta thoroughly and rinse it under cold running water until completely cooled.

This stops the cooking process and prevents the pasta from becoming mushy when mixed with other ingredients later.

Set aside in a large mixing bowl.

Step 2: Season and Cook the Chicken

• 3/4 lb chicken tenders
• 1 1/4 tsp seasoned salt
• 1/2 tsp garlic powder
• 1 tbsp olive oil

While the pasta cooks, pat the chicken tenders dry with paper towels and cut them into 1-inch pieces for even cooking.

In a small bowl, combine the seasoned salt and garlic powder, then toss the chicken pieces with this mixture and 1 tablespoon of olive oil until evenly coated.

Heat an oven-safe skillet over medium-high heat and cook the chicken for 3-4 minutes per side until golden and cooked through (internal temperature of 165°F), or bake in a 350°F oven for about 12-15 minutes until cooked through.

I find pan-searing gives better browning and texture for kids who appreciate a little color and crunch on the outside.

Step 3: Cool and Prepare Components

• 1 1/4 cups Monterey Jack
• 1 1/2 cups edamame

Once the chicken is cooked, transfer it to a cutting board or plate and let it cool for 5 minutes.

While the chicken cools, dice the Monterey Jack cheese into 1/2-inch cubes and thaw or prepare the edamame if frozen.

These components can all be added cold to the pasta, which keeps everything fresh and prevents the cheese from melting.

Step 4: Assemble and Dress the Salad

• cooked pasta from Step 1
• cooked chicken from Step 2
• 1 1/2 cups edamame
• 1 1/4 cups diced Monterey Jack cheese from Step 3
• 2 1/2 tbsp olive oil
• 1 tsp lemon juice
• salt, to taste
• pepper, to taste

Add the cooled chicken from Step 2, edamame, and diced cheese to the cooked pasta in the large bowl.

Drizzle with 2 1/2 tablespoons of olive oil and 1 teaspoon of lemon juice, then season with salt and pepper to taste.

Toss everything together gently until well combined, being careful not to break up the cheese or crush the pasta.

I like to use a light hand when tossing so the pasta stays intact and the salad has a nice varied texture rather than becoming mushy.

Juicy Kid Friendly Pasta Salad with Chicken

Delicious Juicy Kid Friendly Pasta Salad with Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

For the chicken

• 3/4 lb chicken tenders (cut into 1-inch pieces for even cooking)
• 1 1/4 tsp seasoned salt (such as Lawry's)
• 1/2 tsp garlic powder
• 1 tbsp olive oil

For the pasta salad

• 8 oz whole wheat pasta
• 1 1/2 cups edamame
• 1 1/4 cups Monterey Jack (diced into 1/2-inch cubes)
• 2 1/2 tbsp olive oil
• 1 tsp lemon juice
• salt, to taste
• pepper, to taste

Instructions

 

• Bring a large pot of salted water to a boil and add the whole wheat pasta, cooking until just al dente according to package directions—usually 8-12 minutes. Drain the pasta thoroughly and rinse it under cold running water until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy when mixed with other ingredients later. Set aside in a large mixing bowl.
• While the pasta cooks, pat the chicken tenders dry with paper towels and cut them into 1-inch pieces for even cooking. In a small bowl, combine the seasoned salt and garlic powder, then toss the chicken pieces with this mixture and 1 tablespoon of olive oil until evenly coated. Heat an oven-safe skillet over medium-high heat and cook the chicken for 3-4 minutes per side until golden and cooked through (internal temperature of 165°F), or bake in a 350°F oven for about 12-15 minutes until cooked through. I find pan-searing gives better browning and texture for kids who appreciate a little color and crunch on the outside.
• Once the chicken is cooked, transfer it to a cutting board or plate and let it cool for 5 minutes. While the chicken cools, dice the Monterey Jack cheese into 1/2-inch cubes and thaw or prepare the edamame if frozen. These components can all be added cold to the pasta, which keeps everything fresh and prevents the cheese from melting.
• Add the cooled chicken from Step 2, edamame, and diced cheese to the cooked pasta in the large bowl. Drizzle with 2 1/2 tablespoons of olive oil and 1 teaspoon of lemon juice, then season with salt and pepper to taste. Toss everything together gently until well combined, being careful not to break up the cheese or crush the pasta. I like to use a light hand when tossing so the pasta stays intact and the salad has a nice varied texture rather than becoming mushy.