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Jump to RecipeThis chicken pasta salad is my go-to dish for cookouts, potlucks and busy weeknights. Tender rotini, juicy grilled chicken, crisp cucumber, sweet cherry tomatoes, briny Kalamata olives and creamy mozzarella pearls get tossed in a bright homemade Italian dressing. It is hearty enough to be dinner, easy to pack for lunch, and it tastes even better after an hour in the fridge, when the pasta has soaked up all that zesty flavor.
The homemade dressing is what makes it special. It takes five minutes to shake together, costs less than a bottle, and has more flavor than anything from the store. If you love a good pasta salad, try my pesto chicken pasta salad or a classic creamy macaroni salad next.
Why This Chicken Pasta Salad Works
- A complete meal in one bowl. Protein, pasta and vegetables together, with about 32 grams of protein per serving.
- Make ahead friendly. It holds up in the fridge for up to 4 days, so it is perfect for meal prep and parties.
- Homemade Italian dressing. Zesty, garlicky and balanced, with Parmesan for extra depth.
- Crowd pleasing. No mayo, so it is safer on a picnic table and lighter than creamy salads.
- Flexible. Use leftover or rotisserie chicken, swap the pasta shape, or add whatever vegetables you have.
Ingredients for Chicken Pasta Salad
Here is what you will need. Find the exact amounts in the recipe card below.
For the salad
- Rotini pasta: the spirals catch dressing in every twist. Penne, farfalle or fusilli also work.
- Chicken breast: grilled or pan seared. Rotisserie chicken or chicken thighs are great shortcuts.
- English cucumber: thin skin and small seeds, so there is no need to peel it.
- Cherry tomatoes: halved, for juicy sweetness and color.
- Red onion: thinly sliced for a mild, sharp bite.
- Kalamata olives: briny and bold.
- Mozzarella pearls: small, soft and creamy. Cut them in half so they spread through the salad.
- Fresh parsley: for a clean, herby finish.
For the homemade Italian dressing
- Extra virgin olive oil and red wine vinegar: the base of any good vinaigrette.
- Grated Parmesan: adds salty, savory depth and helps thicken the dressing.
- Dried basil, oregano and parsley: the classic Italian herb trio.
- Garlic powder and dried minced onion: full flavor without raw bite.
- Finely minced red bell pepper: a little sweetness and color.
- Sugar, salt and black pepper: a pinch of sugar balances the vinegar.
- Red pepper flakes (optional): for gentle heat.
How to Make Chicken Pasta Salad
1. Cook the chicken
Season the chicken breasts with salt, pepper and a pinch of Italian seasoning. Cook them on a hot grill or skillet for 6 to 7 minutes per side, until the thickest part reaches 165°F. Let the chicken rest for 5 minutes, then cut it into bite sized pieces on a sturdy cutting board. Using rotisserie chicken? Just shred or chop about 3 cups.
2. Cook the pasta
Bring a large pasta pot with a strainer insert of well salted water to a boil. Cook the rotini until just al dente, usually 1 minute less than the package says. Pasta keeps softening as it sits in dressing, so a little bite now keeps it from going mushy later. Drain it in a colander and rinse briefly with cold water to stop the cooking.
3. Shake the dressing
Add the olive oil, red wine vinegar, Parmesan, herbs, garlic powder, minced onion, bell pepper, sugar, salt, pepper and red pepper flakes to a mason jar. Close the lid and shake hard for 30 seconds until it looks creamy. Taste and adjust. It should be bold, since pasta mutes flavor.
4. Toss everything together
In a large serving bowl, combine the cooled pasta, chicken, cucumber, tomatoes, red onion, olives and mozzarella. Pour in about three quarters of the dressing and toss well. Cover and chill for at least 30 minutes. Right before serving, add the remaining dressing and the fresh parsley, then toss again.
Tips for the Best Pasta Salad
- Salt the pasta water well. It is your only chance to season the pasta itself.
- Dress the pasta while slightly warm. Slightly warm pasta absorbs more flavor, but let it cool before adding the cheese and vegetables.
- Save some dressing. Pasta soaks up dressing as it chills. A fresh splash before serving brings it back to life.
- Cut everything to a similar size. Every forkful gets a bit of pasta, chicken and vegetables.
- Let it rest. Thirty minutes in the fridge gives the flavors time to come together.
Best Chicken for Pasta Salad
You have a few good options here. Grilled chicken breast gives a light smoky flavor and clean slices. Chicken thighs stay juicier and are harder to overcook. Rotisserie chicken is the fastest choice and perfect for busy days. You can also use leftovers from my honey BBQ chicken bites for a sweet, smoky twist. Whatever you choose, make sure the chicken is fully cooled before it goes into the salad so it does not warm up the cheese.
Variations to Try
This recipe is easy to make your own.
- Caprese style: swap the olives for fresh basil and add extra mozzarella and tomatoes.
- Greek style: use feta instead of mozzarella and add chopped bell peppers.
- Antipasto style: add diced salami, pepperoncini and marinated artichokes.
- Extra veggies: broccoli florets, spinach, roasted red peppers or sweet corn all fit right in.
- Caesar twist: try my chicken Caesar pasta salad for a creamy version.
- Gluten free: use your favorite gluten free rotini and cook it carefully, as it softens faster.
How to Make It Ahead
This is one of the best make ahead salads you can bring to a party. You can cook the chicken and pasta a day in advance and keep them in separate containers. The dressing keeps for up to a week in the fridge. On the day, toss everything together at least 30 minutes before serving. If you are packing lunches, divide the salad into glass meal prep containers and keep a little extra dressing on the side.
How to Store Chicken Pasta Salad
- Refrigerator: store in an airtight container for up to 4 days.
- Refresh: add a splash of olive oil and vinegar or leftover dressing before serving, since the pasta absorbs moisture.
- Freezing: not recommended. Cucumber, tomatoes and mozzarella turn watery once thawed.
- Food safety: do not leave it out for more than 2 hours, or 1 hour on a hot day.
What to Serve with Chicken Pasta Salad
This salad is filling enough to serve alone, but it pairs well with garlic bread, a simple green salad or grilled vegetables. At a barbecue, set it next to burgers, grilled sausages and a cool cucumber salad. For a summer lunch, serve it with fresh fruit and iced tea.
Common Mistakes to Avoid
- Overcooking the pasta. Soft pasta turns mushy after a night in dressing.
- Adding hot chicken. It melts the mozzarella and wilts the vegetables.
- Using all the dressing at once. Keep a little back for right before serving.
- Skipping the taste test. Cold food needs more seasoning than warm food, so taste and adjust at the end.
Is Chicken Pasta Salad Healthy?
This is a balanced meal. Chicken gives you lean protein, the vegetables add fiber and vitamins, and the olive oil dressing provides healthy fats. To lighten it up, use whole wheat or chickpea pasta, add more vegetables, and use a little less cheese. Each serving has around 520 calories and 32 grams of protein. See the full nutrition table below.
The Secret to a Great Homemade Italian Dressing
A good Italian dressing is all about balance. The classic ratio is about three parts oil to one part vinegar, but pasta salad needs a slightly punchier dressing because the pasta absorbs so much of it. That is why this version uses a little more vinegar than a typical salad dressing. Parmesan does double duty here. It adds savory flavor and helps the oil and vinegar stay mixed, so the dressing coats the pasta instead of pooling at the bottom of the bowl. A small pinch of sugar rounds off the sharp edge of the vinegar without making it sweet. Dried herbs are best in this recipe because they soften and bloom as the dressing sits. If you make the dressing a day ahead, the flavor gets even better. Just give it a good shake before using, since the oil and vinegar separate in the fridge.
Making Pasta Salad for a Crowd
This recipe serves 6 as a main or about 10 as a side, and it doubles easily. For a big party, cook the pasta in two batches so it does not stick together, and mix the salad in your largest bowl or a clean roasting pan. Plan on about 2 ounces of dry pasta per person for a side dish and 3 ounces for a main dish. Keep the salad cold until serving, and if it will sit outside for a while, set the serving bowl inside a larger bowl of ice. Bring an extra jar of dressing so you can refresh the salad halfway through the party.
Frequently Asked Questions
Can I use store bought Italian dressing?
Yes. Use about 3/4 cup of a good quality bottled Italian dressing. The homemade version has more flavor and fewer additives.
Why is my pasta salad dry?
Pasta keeps absorbing dressing as it chills. Save some dressing to add right before serving, or stir in a little olive oil and vinegar.
How far ahead can I make chicken pasta salad?
You can make it up to 24 hours ahead for the best texture. It keeps in the fridge for up to 4 days.
Should I rinse pasta for pasta salad?
Yes. A quick rinse with cold water stops the cooking and keeps the pasta from sticking together once it cools.
What is the best pasta shape for pasta salad?
Short shapes with ridges or twists, such as rotini, fusilli, farfalle and penne, hold the dressing best.
Can I serve it warm?
It is best served cold or at room temperature, but you can toss warm pasta and chicken with the dressing for a warm pasta dish. Add the mozzarella at the very end.
Your New Favorite Summer Salad
Once you make this chicken pasta salad with homemade Italian dressing, it will become your standard for every picnic and potluck. It is colorful, filling and easy to make ahead. If you try it, leave a star rating and a comment below, and save it to your Pinterest pasta salad board so it is easy to find next time.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 32 g |
| Carbohydrates | 45 g |
| Fat | 24 g |
| Saturated Fat | 6 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 720 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Chicken Pasta Salad with Homemade Italian Dressing
Ingredients
Method
- Season the chicken with salt, pepper and Italian seasoning. Grill or pan sear 6 to 7 minutes per side until it reaches 165°F. Rest 5 minutes, then dice.
- Cook the rotini in well salted boiling water until just al dente. Drain and rinse briefly with cold water.
- Shake all dressing ingredients in a jar for 30 seconds until creamy. Taste and adjust seasoning.
- In a large bowl, combine the pasta, chicken, cucumber, tomatoes, red onion, olives and mozzarella. Add about three quarters of the dressing and toss.
- Cover and refrigerate at least 30 minutes.
- Before serving, toss with the remaining dressing and fresh parsley.
