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This chicken and shrimp pasta salad is colorful, refreshing, and packed with flavor. Tender angel hair pasta is tossed with juicy shrimp, chicken, olives, and crisp bell peppers, then coated in a bright, herb-seasoned lemon–olive oil dressing. It’s a standout dish for potlucks, cookouts, or lunches because it holds up well and tastes even better after chilling.
It’s also flexible—use leftover chicken, swap in your favorite pasta shape, or add extra vegetables depending on what you have. Simple ingredients come together to create a salad that feels both hearty and refreshing.
What You’ll Like About This Dish
Perfect make-ahead salad. The flavors improve as it chills.
Light yet satisfying. Shrimp, chicken, and pasta make it hearty without being heavy.
Colorful and fresh. Bell peppers and green onions give brightness and crunch.
Crowd-friendly. Great for potlucks, picnics, and warm-weather meals.
Ingredient Notes
- Angel hair pasta: Light and delicate—cools quickly and blends well with the salad ingredients.
- Green onions: Mild onion flavor that doesn’t overpower.
- Black olives: Add briny contrast.
- Bell peppers: Use red, yellow, and green for color and sweet crunch.
- Cooked shrimp: Bite-size shrimp are best; keep chilled before using.
- Cooked chicken: A perfect use for leftover or rotisserie chicken.
- Oregano, garlic powder, paprika: Season the dressing with warm, savory notes.
- Lemon juice + olive oil: Form the bright, flavorful base of the dressing.
- Mayonnaise: Just enough to add creaminess and help bind the dressing.
Steps to Make Chicken and Shrimp Pasta Salad
- Cook the angel hair pasta, drain, and cool completely.
- Transfer the cooled pasta to a bowl and add the vegetables, shrimp, and chicken.
- Whisk together the dressing ingredients.
- Pour the dressing over the pasta salad and toss gently.
- Chill for several hours for best flavor.
- Serve on lettuce leaves with optional avocado or tomato.
Pro Tips
Cool the pasta completely before adding it to the salad. Warm pasta absorbs dressing too quickly and becomes mushy—cooling keeps the texture light and prevents overdressing.
Recipe Variations
- Mediterranean twist. Add feta, artichoke hearts, or cherry tomatoes.
- Creamier version. Increase the mayonnaise or stir in Greek yogurt.
- Herb-forward. Add fresh basil, parsley, or dill to the salad or dressing.
- Spicy kick. Stir in red pepper flakes or a bit of chili crisp.
- Pasta swap. Use rotini, penne, or thin spaghetti instead of angel hair.
Serving Suggestions
- Serve on spinach, romaine, or mixed greens.
- Pair with crusty bread or garlic toast.
- Add sliced avocado or cherry tomatoes on top.
- Choose a chilled white wine, like Sauvignon Blanc or Pinot Grigio.
How to Store Chicken and Shrimp Pasta Salad
Refrigerate: Store in an airtight container for up to 2 days. Pasta salads with seafood are best enjoyed fresh.
Refresh: Before serving leftovers, toss with a drizzle of olive oil or a squeeze of lemon if it seems dry.
Do not freeze: Freezing changes the texture of the shrimp, vegetables, and pasta.
Chicken and Shrimp Pasta Salad
Ingredients
- 1 tbsp kosher salt for the pasta water
- 8 ounces angel hair pasta
- 4 green onions, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ½ green bell pepper, chopped
- 1 (2.25-ounce) can sliced black olives (drained)
- 1 pound cooked medium shrimp, peeled and deveined
- 2 cups coarsely chopped cooked chicken breasts
Dressing
- ¾ tsp dried leaf oregano
- 1 tsp garlic powder
- ¼ tsp paprika
- ¼ tsp ground black pepper
- 2 tbsp fresh lemon juice
- ¼ cup mayonnaise
- ⅓ cup extra-virgin olive oil
- Fine salt, to taste
- Spinach or lettuce leaves (optional), for serving
- Sliced tomatoes (optional), for serving
Recommended Equipment
Instructions
- Bring a large saucepan of water and 1 tablespoon of kosher salt to a boil. Add the angel hair pasta and cook according to the package directions; drain in a colander, giving it a quick rinse with cold water to cool quickly and prevent clumping.1 tbsp kosher salt for the pasta water | 8 ounces angel hair pasta
- Transfer the drained and cooled pasta to a large serving bowl; add the green onions, bell peppers, black olives, shrimp, and chopped chicken.4 green onions (thinly sliced) | 1 red bell pepper (chopped) | 1 yellow bell pepper (chopped) | 1/2 green bell pepper (chopped) | 1 (2.25-ounce) can sliced black olives (drained) | 1 pound cooked medium shrimp (peeled and deveined) | 2 cups coarsely chopped cooked chicken breasts
- In a small bowl, combine the oregano, garlic powder, paprika, freshly ground black pepper, lemon juice, mayonnaise, and olive oil. Whisk to blend and season with fine salt, as desired.3/4 tsp dried leaf oregano | 1 tsp garlic powder | 1/4 tsp paprika | 1/4 tsp ground black pepper | 2 tbsp fresh lemon juice | 1/4 cup mayonnaise | 1/3 cup extra-virgin olive oil | Fine salt (to taste)
- Refrigerate the salad until thoroughly chilled. The flavor is best when it is chilled for a few hours or overnight. Give it a quick toss just before serving.
- Serve the pasta salad on spinach or lettuce leaves and sliced tomatoes, if desired.Spinach or lettuce leaves (optional) (for serving) | Sliced tomatoes (optional) (for serving)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
