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Chicken pasta salad with rotini, tomatoes, cucumber and Italian dressing in a white bowl

Chicken Pasta Salad with Homemade Italian Dressing

Rotini, grilled chicken, cucumber, cherry tomatoes, olives and mozzarella pearls tossed in a zesty homemade Italian dressing. A make-ahead, high protein pasta salad for picnics and meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinate 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Salad
  • 12 oz rotini pasta
  • 1 1/2 lb boneless skinless chicken breasts or 3 cups cooked chicken
  • 1/2 tsp Italian seasoning for the chicken
  • 1 English cucumber diced
  • 1 1/2 cups cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives halved
  • 8 oz mozzarella pearls halved
  • 2 tbsp fresh parsley chopped
Homemade Italian Dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp red bell pepper very finely minced
  • 1 tsp dried minced onion
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1 tsp sugar
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional

Method
 

  1. 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.
  2. Cook the rotini in well salted boiling water until just al dente. Drain and rinse briefly with cold water.
  3. Shake all dressing ingredients in a jar for 30 seconds until creamy. Taste and adjust seasoning.
  4. In a large bowl, combine the pasta, chicken, cucumber, tomatoes, red onion, olives and mozzarella. Add about three quarters of the dressing and toss.
  5. Cover and refrigerate at least 30 minutes.
  6. Before serving, toss with the remaining dressing and fresh parsley.

Notes

Use about 3/4 cup bottled Italian dressing if short on time. Store covered in the fridge for up to 4 days and refresh with a splash of dressing before serving. Not suitable for freezing.