Halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and chop the parsley. Mince or finely grate the fresh garlic.

Cut the chicken breasts into evenly sized pieces or leave them whole if you prefer slicing them after cooking. Pat the chicken dry with paper towels.

Place the chicken in a bowl or on a clean plate. Add the olive oil, garlic powder, Italian seasoning, kosher salt, black pepper, and smoked paprika.

Rub the seasonings evenly over every piece.

Heat a large skillet over medium to medium-high heat. Once the skillet is hot, add the seasoned chicken.

Cook whole chicken breasts for about 5 to 7 minutes per side, depending on thickness. If using bite-size chicken pieces, cook for about 6 to 9 minutes total, stirring occasionally.

Check the thickest part with an instant-read thermometer. The chicken is safely cooked at 165°F.

Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing or chopping.

While the chicken cooks, bring a large pot of water to a rolling boil. Salt the water, then add the rotini pasta.

Cook according to the package directions until al dente. This means the pasta should be tender but still have a slight firmness when bitten.

Before draining, taste one piece.

Drain the pasta in a colander. Rinse briefly under cool water to stop the cooking process and help cool it for the salad. Shake off as much excess water as possible.

Mayonnaise.

Greek yogurt.

Milk.

Lemon juice.

Minced garlic.

Dijon mustard.

Honey.

Italian seasoning.

Salt.

Black pepper.

Taste the dressing before adding it to the salad. Add a small pinch of salt if needed. For a thinner dressing, whisk in another tablespoon of milk.

Place the cooled pasta in a large mixing bowl. Add the chopped chicken, cherry tomatoes, cucumber, red bell pepper, red onion, Parmesan cheese, and parsley.

Pour about three-quarters of the creamy garlic dressing over the ingredients.

Gently toss until everything is evenly coated. Add more dressing as needed.

Cover the bowl and refrigerate the Creamy Garlic Chicken Pasta Salad for at least 30 minutes.

Chilling gives the garlic, lemon, herbs, and Parmesan time to blend with the creamy dressing.

Before serving, stir gently and check the consistency. Pasta naturally absorbs dressing while refrigerated. If the salad seems dry, mix in 1 to 2 tablespoons of milk or a little reserved dressing.

Serve chilled or slightly cool.

Before cooking the pasta, chop the celery, red bell pepper, red onion, and green onions. Shred the carrots and cheddar cheese if needed. Chop or shred the cooked chicken into bite-size pieces.

Try to keep the vegetables fairly small and evenly sized. This makes the finished pasta salad easier to eat and gives every scoop a balanced mix of ingredients.

Bring a large pot of water to a rolling boil over high heat. Salt the water lightly, then add the 12 ounces of rotini pasta.

Cook according to the package directions until al dente, usually about 8 to 11 minutes depending on the brand. Stir several times during cooking so the pasta does not stick together.

Pour the cooked pasta into a colander and drain thoroughly. For this cold pasta salad, briefly rinse the pasta under cool running water to stop the cooking process and remove excess surface starch.

Shake the colander well and let the pasta drain for about 3 to 5 minutes.

3/4 cup ranch dressing.

1/3 cup Buffalo wing sauce.

1 tablespoon fresh lemon juice.

1/2 teaspoon garlic powder.

1/4 teaspoon onion powder.

1/4 teaspoon black pepper.

2 cups cooked chicken.

1 cup chopped celery.

1/2 cup shredded carrots.

1/2 cup diced red bell pepper.

1/3 cup diced red onion.

1 cup shredded cheddar cheese.

2 tablespoons sliced green onions.

Pour about three-quarters of the prepared dressing over the pasta mixture. Fold gently until everything is evenly coated.

Add the remaining dressing as needed. The salad should look creamy but should not have a large pool of dressing at the bottom of the bowl.

If using blue cheese, parsley, bacon, pickles, or additional green onions, gently fold them in now.

For the cleanest presentation, reserve a small amount of cheese and green onion for sprinkling over the top immediately before serving.

Cover the bowl tightly and refrigerate for at least 30 minutes. For deeper flavor, chill for 1 to 2 hours.

Keep the salad refrigerated at 40°F or below for food safety.

Remove the Buffalo Chicken Ranch Pasta Salad from the refrigerator and stir gently.

If it looks dry because the pasta absorbed some of the dressing, mix in 1 to 2 tablespoons of extra ranch dressing. Taste and adjust with a small splash of Buffalo sauce if more heat is desired.

Serve cold or slightly chilled.

For outdoor parties and cookouts, place the serving bowl over a larger bowl filled with ice to help keep the salad safely cold.

Pat the chicken breasts dry with paper towels. If one end of each breast is much thicker than the other, gently pound the chicken to an even thickness of about 3/4 inch. This helps it cook more evenly.

2 tablespoons olive oil.

2 tablespoons lemon juice.

1 teaspoon lemon zest.

2 minced garlic cloves.

1 teaspoon dried oregano.

1 teaspoon Italian seasoning.

1/2 teaspoon kosher salt.

1/4 teaspoon black pepper.

While the chicken marinates, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, garlic, oregano, salt, and black pepper.

Whisk for about 30 seconds, until the dressing looks slightly thickened and blended rather than completely separated.

Taste the dressing. If it seems too sharp, add a small extra drizzle of honey. If it tastes flat, add a pinch of salt or another squeeze of fresh lemon juice.

Set the dressing aside.

Bring a large pot of water to a rolling boil. Salt the water generously, then add the rotini.

Cook according to the package directions until al dente, usually about 8 to 10 minutes depending on the brand.

The pasta is ready when it is tender but still has a slight firmness in the center. Avoid cooking it until overly soft because mushy pasta can break apart when mixed with the vegetables and dressing.

Drain the pasta in a colander.

For a cold pasta salad, rinse it briefly under cool water to stop the cooking process, then shake off as much excess water as possible.

Preheat an outdoor grill or grill pan to medium-high heat, about 400°F to 450°F.

Clean the grill grates and lightly oil them if necessary. A properly preheated grill helps create attractive grill marks and reduces sticking.

The grill is ready when it is fully hot before the chicken goes on.

The outside has golden-brown grill marks.

The center is no longer pink.

Clear juices are visible.

The thickest part reaches 165°F on an instant-read thermometer.

Transfer the grilled chicken to a clean cutting board. Let it rest for 5 to 10 minutes before slicing.

Resting gives the juices time to redistribute through the meat. If you slice immediately, more moisture can run onto the cutting board.

Slice the chicken across the grain into thin strips or cut it into bite-size pieces.

While the chicken rests, prepare the remaining ingredients.

Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, chop the parsley, and chop the basil.

Try to keep the vegetables fairly uniform in size so every serving gets a balanced mixture of pasta, chicken, and fresh vegetables.

Cherry tomatoes.

Cucumber.

Red onion.

Feta cheese.

Fresh parsley.

Fresh basil.

Arrange the sliced grilled chicken over the pasta salad or gently fold it into the bowl.

Add the remaining dressing as needed. Toss carefully so the feta and vegetables do not become crushed.

Taste and adjust with additional salt, black pepper, lemon juice, or fresh herbs if necessary.

Serve the Lemon Herb Grilled Chicken Pasta Salad immediately while the chicken is slightly warm, or cover and refrigerate for 30 minutes for a colder, more refreshing salad.

Before serving chilled leftovers, toss the salad again. Pasta naturally absorbs dressing as it sits, so a small splash of olive oil and fresh lemon juice can freshen the texture and flavor.

Pat the chicken breasts dry with paper towels. This helps the seasoning stick and encourages better browning.

In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Rub the chicken with 1 tablespoon olive oil, then coat both sides evenly with the seasoning mixture.

The outside has a deep golden-brown color.

The juices run mostly clear.

The thickest part reaches 165°F on an instant-read thermometer.

While the chicken cooks, bring a large pot of water to a rolling boil. Salt the water generously, then add the rotini.

Cook according to the package directions until al dente, usually about 8 to 11 minutes depending on the brand.

The pasta should be tender but still have a slight bite in the center. Avoid overcooking because overly soft pasta can become mushy after the dressing is added.

Drain the pasta in a colander and rinse briefly under cool water to stop the cooking process. Shake off as much excess water as possible.

1/4 cup extra-virgin olive oil.

3 tablespoons fresh lime juice.

1 tablespoon honey.

Minced garlic.

1/2 teaspoon chili powder.

1/2 teaspoon cumin.

1/4 teaspoon kosher salt.

1/8 teaspoon black pepper.

Drain and rinse the black beans thoroughly. Let them sit in the colander for a few minutes so excess water drains away.

Halve the cherry tomatoes. Dice the red bell pepper and red onion. Chop the cilantro.

Cut the avocado last so it spends less time exposed to air.

A ripe avocado should yield slightly when gently pressed but should not feel mushy.

After the chicken has rested, cut it into bite-size cubes or thin strips.

Look for a juicy, fully opaque interior with no raw or translucent center. If using a thermometer, the chicken should already have reached 165°F at its thickest point.

Cooked chicken.

Black beans.

Corn.

Cherry tomatoes.

Red bell pepper.

Red onion.

Chopped cilantro.

Shredded cheese.

Add the diced avocado after the other ingredients are fully mixed.

Gently fold it into the Southwest Chicken Pasta Salad with Avocado using only a few turns of the spoon.

The finished salad should look colorful and lightly glossy, with visible pieces of chicken, avocado, tomatoes, corn, and black beans throughout.

Taste the pasta salad before serving. Add extra salt, black pepper, or fresh lime juice if needed.

Serve immediately for the freshest avocado texture, or cover and refrigerate for 20 to 30 minutes if you prefer a colder pasta salad.

If using tortilla strips, add them only at serving time so they stay crisp.

Wash and dry the zucchini and cherry tomatoes. Cut the tomatoes in half and thinly slice the red onion.

Spiralize the zucchini into medium-thick noodles. If the strands are extremely long, cut them once or twice with kitchen scissors or a knife. This makes the finished Pesto Chicken Zucchini Pasta Salad much easier to toss and eat.

Bring a large pot of water to a rolling boil over high heat. Salt the water generously, then add the 12 ounces of rotini pasta.

Cook according to the package directions until al dente, usually about 8 to 10 minutes. Al dente means the pasta should be tender but still have a slight firmness when bitten.

Before draining, reserve about 1/4 cup of pasta water. Drain the pasta in a colander.

For a cold pasta salad, rinse the pasta briefly under cool water and drain thoroughly. For a slightly warm salad, skip the rinse and allow the pasta to cool for about 10 minutes.

1/4 teaspoon kosher salt.

1/4 teaspoon black pepper.

1/2 teaspoon garlic powder.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

When the oil looks shiny and moves easily across the pan, add the chicken breasts. Cook for approximately 5 to 7 minutes on the first side without constantly moving them.

Flip and cook for another 5 to 7 minutes, depending on thickness.

The chicken is safely cooked when the thickest part reaches an internal temperature of 165°F on an instant-read thermometer.

Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing or chopping.

3/4 cup basil pesto.

1 tablespoon fresh lemon juice.

For the freshest texture, you can use the zucchini noodles raw. This gives the salad a light crunch.

If you prefer softer zucchini, place the noodles in the warm skillet over medium heat and cook for only 1 to 2 minutes, tossing frequently.

Prepared zucchini noodles.

Halved cherry tomatoes.

Sliced red onion.

Sliced or chopped chicken.

Sprinkle in 1/3 cup grated Parmesan cheese and toss gently again.

If using optional mozzarella pearls, pine nuts, red pepper flakes, or fresh basil, add them now.

More lemon juice for brightness.

Extra pesto for stronger basil flavor.

A spoonful of pasta water if the mixture seems too thick.

A drizzle of extra-virgin olive oil if the salad has been chilled and seems dry.

Serve the Pesto Chicken Zucchini Pasta Salad immediately for a slightly warm meal, or cover and refrigerate for about 30 minutes for a chilled pasta salad.

For the best texture, toss the salad once more just before serving. Chilled pasta naturally absorbs some of the dressing, so add a small spoonful of pesto or a light drizzle of olive oil if needed.

Pat the chicken breasts dry with paper towels. If they are very thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness. This helps the chicken cook evenly.

Rub the chicken with olive oil. Season both sides with smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.

The outside is lightly browned.

The center is no longer pink.

Clear juices appear when sliced.

The thickest part reaches 165°F on an instant-read thermometer.

Bring a large pot of water to a rolling boil. Salt the water lightly, then add the protein pasta.

Cook according to the package directions until just al dente. Chickpea and lentil pastas can soften quickly, so begin checking about 1 minute before the suggested cooking time.

Drain the pasta in a colander. Rinse briefly under cool water to stop the cooking process and help cool it for the salad. Shake off as much excess water as possible.

BBQ sauce.

Greek yogurt.

Lime juice.

Dijon mustard.

Smoked paprika.

Halve the cherry tomatoes, dice the red bell pepper, finely chop the red onion, and chop the cilantro.

If using frozen corn, thaw it completely. If using canned corn, drain it very well.

Add the cooled pasta to a large mixing bowl. Add the corn, cherry tomatoes, red bell pepper, red onion, shredded cheddar, and cilantro.

Dice or slice the rested chicken and add it to the bowl.

Pour about three-quarters of the creamy BBQ dressing over the mixture. Gently toss until everything is evenly coated.

Add more dressing as needed.

For the best flavor, cover the bowl and refrigerate the BBQ Chicken Protein Pasta Salad for at least 10 minutes before serving.

Before serving, stir gently and taste again. Add a small squeeze of lime juice, a spoonful of BBQ sauce, or a pinch of black pepper if needed.

If the salad becomes thick after refrigeration, stir in 1 tablespoon of water, Greek yogurt, or BBQ sauce to loosen the dressing.

Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the Kalamata olives, and chop the parsley.

Cut very thick chicken breasts horizontally into thinner cutlets if needed. Chicken with a more even thickness cooks faster and is less likely to become dry.

In a medium bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper.

Whisk for 30 to 45 seconds, until the dressing looks slightly thickened and blended.

Taste the dressing. It should be bright, tangy, savory, and slightly herbal.

Pat the chicken dry with paper towels. Rub it with 1 tablespoon olive oil, then season both sides with oregano, garlic powder, smoked paprika, kosher salt, and black pepper.

The outside is golden brown.

The center is opaque.

Clear juices are visible.

The thickest part reaches 165°F on an instant-read thermometer.

While the chicken cooks, bring a large pot of water to a rolling boil. Salt the water lightly, then add the rotini pasta.

Cook according to the package directions until al dente. For most rotini, this takes roughly 8 to 12 minutes, but brands vary.

Drain the pasta in a colander.

Place the drained pasta in a large mixing bowl. Add about one-third of the prepared dressing and toss gently.

Let the pasta cool for about 10 to 15 minutes.

After the chicken has rested, slice it into strips or cut it into bite-size pieces.

Add the sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, and chopped parsley to the bowl with the cooled pasta.

Pour in most of the remaining dressing. Toss gently until everything is evenly coated.

A small pinch of salt.

Extra black pepper.

Fresh lemon juice.

More oregano.

Additional feta cheese.

Serve immediately at cool room temperature, or cover and refrigerate for 30 minutes for a colder pasta salad.

For the best texture, give the salad a gentle toss before serving. If it has been refrigerated for several hours, add a small splash of olive oil or lemon juice if the pasta looks dry.

Pat the chicken breasts dry with paper towels. If the breasts are very thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness.

Place the chicken in a bowl or on a plate. Add the Cajun seasoning, smoked paprika, garlic powder, black pepper, salt, olive oil, and lemon juice. Rub the seasoning over all sides of the chicken.

Let the chicken rest for 10 minutes while you start the pasta.

Bring a large pot of water to a rolling boil. Salt the water lightly, especially if your Cajun seasoning is already salty.

Add the rotini and cook according to the package directions until al dente, usually about 8 to 10 minutes.

The pasta should be tender but still have a slight firmness when bitten. It should not feel mushy or fall apart.

Drain the pasta in a colander. Rinse briefly under cool water to stop the cooking process and remove excess surface heat. Shake off as much water as possible.

Set aside to cool.

Heat a large skillet over medium-high heat for about 2 minutes.

Add the seasoned chicken. Cook for approximately 5 to 7 minutes on the first side, depending on thickness. Flip and cook for another 4 to 6 minutes.

The outside should develop a dark golden-brown Cajun crust. Some darker spots are normal, but the spices should not smell burned.

Check the thickest part of the chicken with an instant-read thermometer. The chicken is safely cooked when the internal temperature reaches 165°F.

Transfer the chicken to a clean cutting board and let it rest for 5 to 10 minutes before slicing or dicing.

Mayonnaise.

Greek yogurt.

Lemon juice.

Dijon mustard.

Cajun seasoning.

Hot sauce.

Garlic powder.

Smoked paprika.

Black pepper.

Salt.

Halve the cherry tomatoes. Dice the red bell pepper into small bite-size pieces. Finely chop the celery and red onion. Slice the green onions and chop the parsley.

Make sure the corn is fully cooled and well drained.

Add the cooled pasta to a large mixing bowl.

Add the cherry tomatoes, corn, red bell pepper, celery, red onion, green onions, and parsley.

Dice or slice the rested Cajun chicken into bite-size pieces and add it to the bowl.

Pour about three-quarters of the dressing over the salad. Gently toss until everything is evenly coated.

Add more dressing as needed.

Extra hot sauce.

A pinch of cayenne pepper.

Additional Cajun seasoning.

You can serve the pasta salad immediately, but the flavor is usually better after chilling for 20 to 30 minutes.

Cover the bowl and refrigerate until ready to serve.

Before serving, stir the salad again. Cold pasta naturally absorbs some dressing, so add a small spoonful of Greek yogurt, mayonnaise, or reserved dressing if it looks dry.

For food safety, do not leave this creamy chicken pasta salad at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F.

Wash and dry the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and chop the parsley.

Try to cut the vegetables into small, similar-sized pieces. This makes the finished Honey Mustard Chicken Pasta Salad easier to mix and gives you a balanced bite every time.

Bring a large pot of salted water to a rolling boil. Add the 12 ounces of rotini pasta and cook according to the package directions until al dente.

Al dente means the pasta is tender but still has a slight firmness when bitten. This is important because overly soft pasta can turn mushy after it absorbs the honey mustard dressing.

Drain the pasta in a colander. Rinse briefly under cool water to stop the cooking process, then shake off as much excess water as possible. Let it drain for several minutes.

Pat the chicken breasts dry with paper towels. If they are very thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness.

Rub the chicken with olive oil. Season both sides with garlic powder, smoked paprika, kosher salt, and black pepper.

Even thickness matters because thin and thick sections cook at different speeds.

Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken.

Cook for about 5 to 7 minutes on the first side without constantly moving it. Flip and cook for another 5 to 7 minutes, depending on thickness.

The chicken is safely cooked when the thickest part reaches an internal temperature of 165°F.

Transfer the chicken to a clean cutting board and let it rest for 5 minutes before slicing or dicing.

Mayonnaise.

Greek yogurt.

Dijon mustard.

Honey.

Apple cider vinegar.

Lemon juice.

Garlic powder.

Salt.

Black pepper.

Place the drained, cooled pasta in a large mixing bowl. Add the cherry tomatoes, cucumber, red bell pepper, red onion, shredded cheddar, and parsley.

Toss gently until the ingredients are evenly distributed.

Dice or slice the rested chicken into bite-sized pieces. Add it to the bowl with the pasta and vegetables.

Pour about three-quarters of the honey mustard dressing over the salad. Toss gently until everything is evenly coated.

Add more dressing as needed.

For the best flavor, cover the bowl and refrigerate the Honey Mustard Chicken Pasta Salad for at least 10 to 30 minutes before serving.

Give it another gentle stir before eating. If the pasta has absorbed too much dressing, mix in a spoonful of Greek yogurt, mayonnaise, or reserved dressing.

Serve chilled or slightly cool.