If you’re looking for a fresh, colorful, and satisfying meal, this Italian Chicken Pasta Salad is the perfect choice. Packed with tender rotisserie chicken, crisp vegetables, pasta, and a tangy homemade dressing, it’s an easy pasta salad that’s ideal for picnics, meal prep, potlucks, or a quick family dinner.
Why You’ll Love This Recipe
- Ready in about 30 minutes.
- Perfect for meal prep and summer gatherings.
- Loaded with fresh vegetables and savory chicken.
- Uses convenient rotisserie chicken.
- Easy to customize with your favorite vegetables.
- Great served cold or slightly chilled.
- Family-friendly and perfect for entertaining.
Ingredients
- Kosher salt
- 3 cups dried elbow macaroni
- ½ cup plus 2 tablespoons extra-virgin olive oil
- 1 cup cubed rotisserie chicken
- 1 cup diced English cucumber
- 1 cup halved cherry tomatoes
- ½ cup chopped pitted Niçoise olives
- ½ cup chopped roasted red peppers
- ½ cup diced beef salami (halal-friendly substitute)
- ¼ cup diced red onion
- ¼ cup chopped fresh flat-leaf parsley
- 4 ounces ricotta salata or crumbled feta cheese
- ⅓ cup red wine vinegar
Instructions
- Bring a large pot of generously salted water to a boil.
- Cook the elbow macaroni until al dente according to package directions.
- Drain, rinse under cold water, and allow the pasta to drain thoroughly.
- Transfer the pasta to a large serving bowl.
- Toss with 2 tablespoons of olive oil.
- Add the rotisserie chicken, cucumber, cherry tomatoes, olives, roasted peppers, beef salami, red onion, and parsley.
- Season lightly with kosher salt.
- In a small bowl, whisk together the remaining olive oil and red wine vinegar.
- Pour the dressing over the salad.
- Toss until everything is evenly coated.
- Sprinkle with ricotta salata or feta cheese.
- Let the Italian Chicken Pasta Salad rest at room temperature for about 30 minutes before serving for the best flavor.
Tips & Tricks
- Cook the pasta just until al dente to prevent it from becoming mushy.
- Rinse the pasta with cold water to stop the cooking process.
- Dry the pasta well before mixing so the dressing coats evenly.
- Add extra vegetables like spinach, artichokes, or bell peppers.
- Fresh herbs provide the best flavor.
- Chill leftovers for an even richer taste the next day.
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
- Difficulty: Easy
- Dietary Notes: Halal-friendly when made with beef salami instead of traditional pork salami.
Notes
- Swap elbow macaroni with rotini, penne, or farfalle.
- Feta offers a tangier flavor than ricotta salata.
- Add baby spinach for extra greens.
- Serve alongside grilled chicken, garlic bread, or fresh fruit.
Nutrition (Approximate Per Serving)
- Calories: 490
- Protein: 22g
- Carbohydrates: 34g
- Fat: 29g
- Fiber: 3g
- Sugar: 4g
FAQ
Can I make Italian Chicken Pasta Salad ahead of time?
Yes. It actually tastes even better after chilling for several hours.
What pasta works best?
Elbow macaroni, rotini, penne, and farfalle all work beautifully.
Can I use grilled chicken instead of rotisserie chicken?
Absolutely. Grilled, baked, or leftover chicken all work well.
Is this a good summer pasta salad?
Yes. It’s one of the best summer pasta salad recipes because it’s refreshing and served cold.
How long does it stay fresh?
Stored properly, it remains fresh for up to four days.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freezing is not recommended because the vegetables lose their crisp texture.
Reheating: This cold pasta salad is best enjoyed chilled or at room temperature.
Similar Recipes
Italian Chicken Pasta Salad
Ingredients
- Kosher salt
- 3 cups dried elbow macaroni
- ½ cup plus 2 tablespoons extra-virgin olive oil
- 1 cup cubed rotisserie chicken
- 1 cup diced English cucumber
- 1 cup halved cherry tomatoes
- ½ cup chopped pitted Niçoise olives
- ½ cup chopped roasted red peppers
- ½ cup diced beef salami halal-friendly substitute
- ¼ cup diced red onion
- ¼ cup chopped fresh flat-leaf parsley
- 4 ounces ricotta salata or crumbled feta cheese
- ⅓ cup red wine vinegar
Instructions
- Bring a large pot of generously salted water to a boil.
- Cook the elbow macaroni until al dente according to package directions.
- Drain, rinse under cold water, and allow the pasta to drain thoroughly.
- Transfer the pasta to a large serving bowl.
- Toss with 2 tablespoons of olive oil.
- Add the rotisserie chicken, cucumber, cherry tomatoes, olives, roasted peppers, beef salami, red onion, and parsley.
- Season lightly with kosher salt.
- In a small bowl, whisk together the remaining olive oil and red wine vinegar.
- Pour the dressing over the salad.
- Toss until everything is evenly coated.
- Sprinkle with ricotta salata or feta cheese.
- Let the Italian Chicken Pasta Salad rest at room temperature for about 30 minutes before serving for the best flavor.
Notes
- Swap elbow macaroni with rotini, penne, or farfalle.
- Feta offers a tangier flavor than ricotta salata.
- Add baby spinach for extra greens.
- Serve alongside grilled chicken, garlic bread, or fresh fruit.
Conclusion
This Italian Chicken Pasta Salad is an easy, colorful recipe that’s perfect for busy weekdays, family lunches, and summer gatherings. With tender rotisserie chicken, crisp vegetables, flavorful cheese, and a homemade vinaigrette, it’s a delicious dish you’ll want to make again and again.