Italian Chicken Pasta Salad
Italian Chicken Pasta Salad is a fresh and flavorful pasta salad made with rotisserie chicken, vegetables, cheese, and a tangy vinaigrette.Perfect for meal prep, picnics, potlucks, and summer gatherings.Ready in just 30 minutes and easy to customize.
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.