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Chicken Pasta Salad

This hearty chicken pasta salad is loaded with tender chicken, colorful veggies, and a zesty homemade Italian dressing. Perfect for potlucks, picnics, and easy make-ahead lunches.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 30 minutes
Servings: 8
Course: Salad
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 12 oz rotini or penne pasta ​
  • 3 cups cooked diced chicken ​
  • 1 pint cherry tomatoes halved
  • 1 ​ cucumber diced
  • 1 ​ bell pepper diced
  • 1/2 ​ red onion thinly sliced
  • 1/2 cup black olives sliced
  • 1/2 cup shredded Parmesan cheese ​
For the dressing
  • 1/2 cup olive oil ​
  • 1/4 cup red wine vinegar ​
  • 1 tsp Dijon mustard ​
  • 1 tsp Italian seasoning ​
  • 1 clove garlic minced
  • ​ ​ salt and black pepper to taste

Equipment

  • Large pot for pasta
  • Colander ​
  • Large mixing bowl ​
  • small jar or bowl for dressing
  • Whisk ​
  • Measuring cups and spoons ​

Method
 

  1. Cook pasta in well-salted boiling water until al dente. Drain, rinse under cold water, and let cool completely.
  2. Whisk together all dressing ingredients in a small jar or bowl until emulsified.
  3. In a large bowl, combine the cooled pasta, chicken, tomatoes, cucumber, bell pepper, red onion, olives, and Parmesan.
  4. Pour the dressing over and toss well to coat everything.
  5. Chill at least 1 hour before serving so the flavors meld. Toss again before serving.

Notes

Rinsing the pasta cold stops the cooking so it stays firm. If making far ahead, reserve a little dressing — the pasta absorbs it as it sits. Feta works great instead of Parmesan.