If you ask me, pasta salad in a jar is one of the smartest meal prep ideas out there.
This portable lunch combines tender fusilli with juicy chicken and peppery arugula, all layered with a tangy red wine vinaigrette. The cherry tomatoes and black olives add little bursts of flavor in every bite.
The dressing goes in first, then the heartier ingredients, so your greens stay crisp until you’re ready to shake it all up. It’s the kind of lunch that makes your coworkers jealous when you pull it out of the fridge.
It’s perfect for busy weekdays when you need something satisfying that you can grab and go.
Why You’ll Love This Chicken Pasta Salad
- Perfect for meal prep – These mason jar salads stay fresh in the fridge for days, making it easy to grab a healthy lunch throughout the week without any extra effort.
- Ready in 20 minutes – From start to finish, you’ll have multiple servings of this pasta salad prepared in less time than it takes to order takeout.
- Portable and convenient – The jar format makes this salad easy to take to work, picnics, or anywhere you need a satisfying meal on the go.
- Balanced and filling – With protein from the chicken, carbs from the pasta, and fresh veggies, this salad keeps you satisfied without feeling heavy.
- Simple pantry ingredients – Everything you need is probably already in your kitchen, so no special shopping trip required.
What Kind of Chicken Should I Use?
For this pasta salad, you have plenty of options when it comes to chicken. A rotisserie chicken from the grocery store is honestly the easiest route – just shred or dice the meat and you’re done. If you prefer to cook your own, grilled chicken breast works great and adds a nice smoky flavor, or you can simply poach or bake plain chicken breasts and cut them into bite-sized pieces. Leftover chicken from last night’s dinner is also perfect for this recipe, making it a great way to use up what you already have in the fridge.
Options for Substitutions
This pasta salad is easy to customize based on what you have in your kitchen:
- Fusilli: Any short pasta shape works great here – try penne, rotini, or bow ties. They all hold the dressing well and fit nicely in jars.
- Chicken: Rotisserie chicken is a time-saver, but you can also use leftover grilled chicken, canned chicken, or swap it out for turkey. For a vegetarian version, try chickpeas or white beans instead.
- Arugula: Spinach, mixed greens, or chopped romaine are all good alternatives. Just keep in mind that arugula has a peppery taste, so the flavor will be slightly different.
- Black olives: Kalamata olives add a nice briny kick if you want more flavor, or you can leave them out completely if olives aren’t your thing.
- Red wine vinegar: White wine vinegar, apple cider vinegar, or even balsamic vinegar can step in here. Each will give a slightly different tang to your dressing.
- Dijon mustard: Regular yellow mustard works in a pinch, though it’s a bit milder. Whole grain mustard is another tasty option that adds some texture.
Watch Out for These Mistakes While Cooking
The biggest mistake when making pasta salad in a jar is overcooking your fusilli – aim for al dente texture since the pasta will continue to soften as it sits in the dressing, and nobody wants mushy noodles when it’s time to eat.
Another common error is adding the arugula at the same time as everything else, which causes it to wilt and turn slimy – instead, pack it on top as the final layer or keep it separate and add it right before serving.
Don’t forget to let your cooked pasta cool completely before assembling the jars, as warm pasta will create condensation inside the jar and make everything soggy.
For the best flavor, make sure your chicken is well-seasoned and cooled before adding it to the jar, and if you’re meal prepping for more than two days, consider keeping the dressing separate until you’re ready to eat.
What to Serve With Chicken Pasta Salad?
This chicken pasta salad is pretty filling on its own, but I love serving it alongside some crusty bread or garlic knots for a complete meal. If you’re packing it for a picnic or potluck, fresh fruit like watermelon slices or grapes make a nice refreshing side that balances out the tangy vinaigrette. For a heartier spread, you could add some marinated mozzarella balls or a simple caprese skewer situation with basil and balsamic glaze. Since this salad is already packed with protein and veggies, it really just needs something simple on the side to round things out.
Storage Instructions
Store: The beauty of this jar salad is that it stays fresh in the fridge for up to 4 days! Keep the jars sealed tight and the dressing at the bottom will keep everything crisp. Just don’t shake or mix it until you’re ready to eat, so the arugula stays nice and fresh instead of wilting.
Make Ahead: This is perfect for meal prep Sunday. I like to make 4-5 jars at once for easy grab-and-go lunches throughout the week. Just layer the dressing first, then the sturdier ingredients like pasta and chicken, and save the arugula for the very top to keep it from getting soggy.
Serve: When you’re ready to dig in, just shake the jar really well to coat everything with the dressing, or dump it into a bowl and toss. You can eat it cold straight from the fridge, or let it sit out for about 10 minutes if you prefer it closer to room temperature.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 15-20 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 60-70 g
- Fat: 85-95 g
- Carbohydrates: 180-200 g
Ingredients
For the dressing:
- 1/4 cup red wine vinegar
- 0.75 oz lemon juice (freshly squeezed for better acidity)
- 0.6 cup olive oil (I use California Olive Ranch for a smooth finish)
- 2 tsp italian seasoning
- 1 tsp dijon mustard (I prefer Grey Poupon for the best tang)
- 1/2 tsp salt
- 1/4 tsp pepper
For the salad:
- 12 oz fusilli (I always use Barilla to ensure it stays al dente)
- 1.5 cups chicken (cubed into 1/2-inch pieces)
- 1.25 cups black olives
- 1 cup cherry tomatoes (halved lengthwise to release juices)
- 2 cups arugula
Step 1: Prepare the Dressing Base
- 1/4 cup red wine vinegar
- 0.75 oz lemon juice
- 0.6 cup olive oil
- 2 tsp italian seasoning
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
In a bowl, whisk together the red wine vinegar, lemon juice, and Dijon mustard until combined.
Slowly drizzle in the olive oil while whisking constantly to create an emulsified vinaigrette.
Add the Italian seasoning, salt, and pepper, and whisk until the dressing is smooth and well-combined.
I like to taste and adjust the seasoning at this point—a pinch more salt can really brighten the acidity of the vinegar and lemon.
Step 2: Cook and Cool the Pasta
- 12 oz fusilli
Bring a large pot of salted water to a boil and cook the fusilli according to package directions until al dente.
Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process.
Let the pasta cool to room temperature before assembling the jars—warm pasta will wilt the arugula and make the dressing separate.
Step 3: Prepare All Components
- 1.5 cups chicken
- 1 cup cherry tomatoes
- 1.25 cups black olives
- 2 cups arugula
While the pasta cools, cut the chicken into 1/2-inch cubes, halve the cherry tomatoes lengthwise (this helps release their juices into the dressing), and prepare the black olives and arugula.
Having all components ready before assembling makes the jar-packing process smooth and efficient.
Step 4: Layer and Pack the Jars
- dressing from Step 1
- cooled pasta from Step 2
- prepared chicken from Step 3
- prepared black olives from Step 3
- prepared cherry tomatoes from Step 3
- prepared arugula from Step 3
Divide the dressing from Step 1 evenly between jars, filling the bottom of each jar.
This prevents the greens from getting soggy.
Layer in the following order: cooked pasta from Step 2, cubed chicken, black olives, and halved cherry tomatoes.
Top each jar with the arugula.
Pack the ingredients down gently but firmly to fit everything into the jars without crushing the arugula.
I find that applying steady, even pressure helps compress everything nicely while maintaining the layered structure.
Step 5: Seal and Chill Until Ready to Serve
Close the lids tightly on each jar and refrigerate until ready to eat.
The salad will keep for up to 3 days in the refrigerator.
When you’re ready to serve, shake the jar vigorously for 10-15 seconds to mix all the layers together and distribute the dressing evenly throughout the salad.
Arugula Chicken Pasta Salad in a Jar
Ingredients
For the dressing
- 1/4 cup red wine vinegar
- 0.75 oz lemon juice (freshly squeezed for better acidity)
- 0.6 cup olive oil (I use California Olive Ranch for a smooth finish)
- 2 tsp italian seasoning
- 1 tsp dijon mustard (I prefer Grey Poupon for the best tang)
- 1/2 tsp salt
- 1/4 tsp pepper
For the salad
- 12 oz fusilli (I always use Barilla to ensure it stays al dente)
- 1.5 cups chicken (cubed into 1/2-inch pieces)
- 1.25 cups black olives
- 1 cup cherry tomatoes (halved lengthwise to release juices)
- 2 cups arugula
Instructions
- In a bowl, whisk together the red wine vinegar, lemon juice, and Dijon mustard until combined. Slowly drizzle in the olive oil while whisking constantly to create an emulsified vinaigrette. Add the Italian seasoning, salt, and pepper, and whisk until the dressing is smooth and well-combined. I like to taste and adjust the seasoning at this point—a pinch more salt can really brighten the acidity of the vinegar and lemon.
- Bring a large pot of salted water to a boil and cook the fusilli according to package directions until al dente. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process. Let the pasta cool to room temperature before assembling the jars—warm pasta will wilt the arugula and make the dressing separate.
- While the pasta cools, cut the chicken into 1/2-inch cubes, halve the cherry tomatoes lengthwise (this helps release their juices into the dressing), and prepare the black olives and arugula. Having all components ready before assembling makes the jar-packing process smooth and efficient.
- Divide the dressing from Step 1 evenly between jars, filling the bottom of each jar. This prevents the greens from getting soggy. Layer in the following order: cooked pasta from Step 2, cubed chicken, black olives, and halved cherry tomatoes. Top each jar with the arugula. Pack the ingredients down gently but firmly to fit everything into the jars without crushing the arugula. I find that applying steady, even pressure helps compress everything nicely while maintaining the layered structure.
- Close the lids tightly on each jar and refrigerate until ready to eat. The salad will keep for up to 3 days in the refrigerator. When you're ready to serve, shake the jar vigorously for 10-15 seconds to mix all the layers together and distribute the dressing evenly throughout the salad.
