This Italian chicken pasta salad is bright with fresh herbs and a splash of lemon. It’s refreshing, satisfying, and high in protein.
Pasta salads are ideal when you want something tasty without spending hours in the kitchen. They’re fast, versatile, and perfect for meal prep or a quick lunch.
Many pasta salads I’ve tried can be bland or lacking in nutrition. This version fixes that with bold Italian flavors, plenty of vegetables, and shredded rotisserie chicken for protein.
This salad is loaded with colorful vegetables, tender chicken, and a zesty Italian dressing. Each serving provides about 22 grams of protein, making it filling as well as flavorful.
Preparation and cooking take roughly 30 minutes, so it’s a great option when you want a speedy, healthy meal.
Quick, simple, and nutritious—what’s not to like?
Ingredients and Substitutes
PASTA SALAD
Dry rotini pasta (1 lb) – Rotini holds the dressing well; use penne or farfalle if you prefer.
Extra virgin olive oil (1 tsp) – Regular olive oil or avocado oil work too.
Shredded rotisserie chicken (1 cup) – Roast chicken is a good substitute. For a vegetarian option, use chickpeas or marinated tofu.
Cherry tomatoes, halved (2 cups) – Grape tomatoes or diced large tomatoes are fine.
Whole milk mozzarella, diced (8 oz) – Swap for bocconcini, feta, or a vegan cheese alternative.
Red bell pepper, diced (1) – Any color bell pepper adds flavor and nutrients.
English cucumber, diced (½) – Regular cucumbers work; drain excess water if needed.
Red onion, sliced (1) – Use shallots for a milder bite or onion flakes if you prefer no raw onion texture.
Olives, deseeded and halved (1/2 cup) – Kalamata or green olives bring a briny, savory note.
Fresh parsley, chopped (½ cup) – Cilantro or dill are good alternatives depending on your taste.
Sea salt (1 tsp)
Black pepper, to taste
Fresh basil leaves (½ cup)
ITALIAN DRESSING
Olive oil (1/4 cup)
White wine vinegar (1 tbsp) – Apple cider vinegar can be used instead.
Garlic powder (1/2 tsp) – Granulated garlic or garlic flakes are fine.
Dried oregano (1/4 tsp) – Fresh oregano intensifies the flavor.
Dried basil (1/4 tsp) – Fresh basil can replace dried for a brighter taste.
Paprika powder (1/4 tsp) – Smoked paprika or a pinch of chipotle will add depth or heat.
Salt and black pepper, to taste
Lemon juice (1 tsp) – Lime juice works as well for a slightly different citrus note.
How to Make Italian Chicken Pasta Salad
Step 1. Bring a large pot of salted water to a boil and cook the rotini until al dente following package directions.
Drain the pasta, toss with 1 tsp olive oil to prevent sticking, and let it cool to room temperature.
Step 2. In a large bowl, combine the cooled pasta with shredded chicken, halved cherry tomatoes, diced bell pepper, olives, chopped parsley, and basil. Toss gently to mix.
Step 3. Add the diced cucumber, mozzarella, and sliced red onion. Season with sea salt and black pepper.
Step 4. Toss everything together so the ingredients are evenly distributed.
Step 5. In a small bowl, whisk together the dry dressing spices: garlic powder, dried oregano, dried basil, paprika, salt, and pepper.
Step 6. Add the wet ingredients—olive oil, white wine vinegar, and lemon juice—and mix until the dressing is smooth and combined.
Step 7. Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
Step 8. When ready to serve, garnish with extra basil leaves for a fresh finish.
How I Modify This Recipe
- Make it vegetarian: Replace chicken with chickpeas, tofu, or roasted vegetables like zucchini and eggplant.
- Go gluten-free: Use gluten-free pasta or cooked quinoa to keep texture and flavor.
- Boost the protein: Add sautéed shrimp, boiled eggs, or extra shredded chicken.
- Add more veggies: Stir in artichoke hearts, roasted asparagus, or sun-dried tomatoes for variety.
- Spice it up: Add red pepper flakes or a pinch of cayenne to the dressing for heat.
Storage Tips
Store leftovers in an airtight container in the refrigerator for 3–4 days. If the salad seems dry after chilling, refresh it with a drizzle of olive oil or a squeeze of lemon juice before serving.
This salad does not freeze well because of the fresh vegetables and cheese, so enjoy it chilled from the fridge rather than frozen.
Other Pasta Recipes
- Creamy Cajun Chicken Pasta
- Cottage Cheese Pasta
- Chicken Meatballs with Orzo
Italian Chicken Pasta Salad
Cals: 456 Protein: 22 Carbs: 49 Fat: 19
Ingredients
Pasta Salad
- 1 lb dry rotini pasta
- 1 tsp extra virgin olive oil
- 1 cup shredded rotisserie chicken
- 2 cups cherry tomatoes, halved
- 8 oz whole milk mozzarella, diced
- 1 red bell pepper, diced
- ½ English cucumber, diced
- 1 red onion, sliced
- ½ cup olives, deseeded and halved
- ½ cup fresh parsley, chopped
- 1 tsp sea salt
- Black pepper, to taste
- ½ cup fresh basil leaves
Italian Dressing
- ¼ cup olive oil
- 1 tbsp white wine vinegar
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp paprika powder
- Salt and black pepper, to taste
- 1 tsp lemon juice
Instructions
- Bring a large pot of salted water to a boil and cook rotini pasta until al dente according to package directions.
- Drain the pasta, toss with 1 tsp olive oil, and cool to room temperature.
- Combine the pasta with the remaining salad ingredients in a large bowl and toss to mix.
- In a small bowl, whisk together the dressing ingredients until well combined.
- Pour the dressing over the pasta salad, toss to coat, and garnish with extra basil before serving.
Nutrition
Nutrition information is an approximation and should be used as a guideline.