Food & Drink · 8 min read

This Chicken Pasta Salad Is the Only Recipe You Need This Summer

30 minutesMake aheadServes 6Meal prep friendly

[ Recipe Hero Image ]

You know that dish you make once, and then your family asks you to bring it to literally every gathering forever? This chicken pasta salad is that dish.

It’s got tender pasta, juicy seasoned chicken, crisp veggies, and a creamy, tangy dressing that pulls it all together in a way that feels way more elevated than the ingredients would suggest.

I made this on a random Tuesday night and my husband went back for thirds. That’s pretty much all the review I need to give you.

And here’s the thing: it takes about 30 minutes, you can make it ahead, and it actually gets better overnight. So if you’re the kind of person who loves a meal that does the work for you, keep reading.

What You’ll Need

For the Salad

12 oz (340g) rotini pasta (or penne, farfalle, or fusilli)
2 large boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
1 cup cucumber, diced (about half a large cucumber)
½ cup red onion, finely diced
½ cup black olives, sliced
½ cup roasted red peppers, chopped
½ cup shredded parmesan cheese
⅓ cup fresh parsley, roughly chopped
2 tablespoons olive oil (for cooking chicken)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper to taste

For the Creamy Italian Dressing

½ cup mayonnaise
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon sugar
½ teaspoon onion powder
Salt and black pepper to taste

Tools You’ll Need

Large pot (for boiling pasta)
Medium skillet or grill pan (for chicken)
Cutting board and sharp knife
Large mixing bowl
Small bowl or jar (for the dressing)
Colander (for draining pasta)
Whisk or fork
Measuring cups and spoons
Tongs or two forks (for shredding or slicing chicken)

✦ Pro Tips

1. Salt your pasta water generously. It’s the one chance you have to season the pasta itself, and it makes a real difference in the final flavor.

2. Cool the pasta completely before adding the dressing. If you add dressing to hot pasta, it soaks everything up and the salad turns out dry and clumpy. Let it cool on a flat tray or run cold water over it.

3. Make the dressing ahead of time. Even 20 minutes sitting in the fridge lets the flavors meld. If you can make it a day before, do it.

4. Slice the chicken thin. Thick chunks are fine, but thin slices mean every bite has chicken. More even distribution = more satisfying.

5. Hold back a bit of dressing. Dress the salad, refrigerate it, and then add the reserved dressing right before serving. It refreshes the whole thing and prevents that dry sad pasta salad situation.

Substitutions and Variations

One of the reasons this recipe works so well is that you can swap a lot of things without losing the core of what makes it good.

Ingredient	Easy Swap
Rotini pasta	Penne, farfalle, fusilli, or gluten-free pasta
Chicken breast	Rotisserie chicken, grilled chicken thighs, or canned chickpeas (vegan)
Mayonnaise	Greek yogurt (lighter), avocado mayo, or vegan mayo
Parmesan	Feta (saltier, tangier), mozzarella balls, or skip it
Red wine vinegar	Apple cider vinegar or lemon juice
Black olives	Kalamata olives, artichoke hearts, or sun-dried tomatoes
Roasted red peppers	Fresh bell pepper (any color), jarred pepperoncini

Want it spicy? Add a pinch of red pepper flakes to the dressing. Want it dairy-free? Skip the parmesan and use a vegan mayo base. The recipe is flexible.

Make Ahead Tips

This is genuinely one of the best make-ahead dishes I know.

Up to 24 hours ahead: Cook the pasta, prepare the chicken, chop all the vegetables, and mix the dressing. Store everything separately in the fridge.
Combine everything 1-2 hours before serving, leaving a few tablespoons of dressing aside.
Right before serving: Toss with the reserved dressing and add the fresh parsley. Freshness restored 🙌

Nutritional Breakdown

Per serving (based on 6 servings):

Nutrient	Amount
Calories	~480 kcal
Protein	~28g
Carbohydrates	~42g
Fat	~20g
Fiber	~3g

Swapping mayo for Greek yogurt brings calories down to roughly 380 per serving and bumps the protein up even more.

Dietary Swaps at a Glance

Lower calorie: Use Greek yogurt instead of mayo, skip the parmesan
Gluten-free: Use certified GF pasta, everything else is naturally GF
Dairy-free: Skip the parmesan or use a dairy-free alternative
Vegan: Replace chicken with chickpeas or white beans, use vegan mayo
High protein: Add hard-boiled eggs or extra chicken

What to Serve It With

This works as a full meal on its own, but if you want to round it out:

Garlic bread or focaccia
A simple green salad with lemon vinaigrette
Grilled corn on the cob
Watermelon and mint for a summer spread
A cold glass of sparkling water with lemon or iced tea

How to Make Chicken Pasta Salad

Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the rotini according to package directions until al dente (usually 8-10 minutes). Drain, rinse with cold water, and spread on a baking sheet to cool completely.

Season and cook the chicken. Pat the chicken breasts dry, then season both sides with garlic powder, Italian seasoning, salt, and black pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes, then slice or dice into bite-sized pieces.

Make the dressing. In a small bowl or jar, whisk together the mayonnaise, red wine vinegar, olive oil, Dijon mustard, Italian seasoning, garlic powder, sugar, onion powder, salt, and pepper until smooth. Taste and adjust seasoning.

Prep the vegetables. Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, slice the black olives, and chop the roasted red peppers. Set aside.

Assemble the salad. In a large bowl, combine the cooled pasta, cooked chicken, and all the vegetables. Pour about ¾ of the dressing over the top and toss well until everything is evenly coated.

Add cheese and herbs. Fold in the shredded parmesan and fresh parsley. Taste and add more dressing, salt, or pepper as needed.

Chill and serve. Refrigerate for at least 30 minutes before serving so all the flavors come together. Before serving, toss with the remaining dressing. Garnish with extra parsley and parmesan if you like.

Leftovers and Storage

This pasta salad keeps really well, which is part of why it’s such a good recipe to have in your rotation.

Fridge: Store in an airtight container for up to 4 days.
Freezer: Skip it. Creamy mayo-based dressings don’t freeze well and the pasta texture suffers.
Refreshing leftovers: The pasta will absorb the dressing overnight, so give it a drizzle of olive oil and a splash of red wine vinegar before eating. Sometimes I add a spoonful of fresh mayo and toss it again. Tastes completely fresh.
Meal prep: Portion into individual containers right after making for grab-and-go lunches all week.

FAQ

Can I use rotisserie chicken instead of cooking my own?

Yes, and honestly it’s a great shortcut. Just shred or dice the meat and skip the chicken-cooking step entirely. It also adds a nice roasted flavor to the salad.

My pasta salad turned out dry. What happened?

The pasta absorbed the dressing as it sat. This is super common. Just add a little more mayo, a drizzle of olive oil, and a splash of vinegar, then toss again. It’ll come right back to life.

Can I make this without mayo?

Absolutely. Greek yogurt is the most popular swap — it gives you the same creamy texture with more tang and less fat. You can also use a straight olive oil and vinegar vinaigrette for a lighter, completely mayo-free version.

How far ahead can I make this?

Up to 24 hours before serving is ideal. Make the components ahead, combine a couple hours before, and add the last bit of dressing right before it hits the table.

What pasta shape works best?

Anything with ridges or curves that can hold the dressing. Rotini, fusilli, penne, and farfalle all work great. Avoid long pasta like spaghetti — it’s awkward to eat in a cold salad and doesn’t hold dressing the same way.

Is this good for a crowd?

It’s one of the easiest dishes to scale up. Double or triple the recipe and it works perfectly. It actually tastes better when made in a larger batch because the flavors develop more.

Wrapping Up

If there’s one cold dish worth having in your recipe file, it’s this one.

It’s fast, it’s filling, it holds up in the fridge, and it genuinely gets better the next day. Every ingredient earns its place and the dressing ties everything together in a way that feels a little restaurant-worthy for a Tuesday night dinner.

Make it once and I’m pretty confident it becomes a regular in your rotation. And if you end up putting your own spin on it — adding bacon, swapping the cheese, throwing in sun-dried tomatoes — I’d love to hear about it. Drop a comment below and tell me how yours turned out or ask any questions you have. 👇

🎨 AI Image Generator Prompt

Top-down flat lay food photography shot on white marble counters with hints of gold veining, natural window light, taken with an iPhone 15 Pro. Show all of the following ingredients and tools arranged artfully together: 12 oz rotini pasta (dry, in a small glass bowl), 2 large boneless skinless chicken breasts, 1 cup cherry tomatoes halved, 1 cup diced cucumber, half a red onion, ½ cup sliced black olives in a small bowl, ½ cup chopped roasted red peppers, ½ cup shredded parmesan cheese in a ramekin, fresh parsley sprigs, one lemon, a small jar of Dijon mustard, a bottle of red wine vinegar, olive oil in a small glass pitcher, a jar of mayonnaise, garlic powder and Italian seasoning in small spice pinch bowls. Tools visible: one large pot, one skillet, a cutting board with a sharp chef’s knife, a large stainless mixing bowl, a small ceramic bowl for dressing, a whisk, measuring spoons, a colander, and kitchen tongs. Everything arranged in a loose, editorial blogger style with plenty of white negative space. Soft diffused light with no harsh shadows. Shot in a 9:16 vertical portrait ratio, clean and minimal aesthetic.

Chicken Pasta Salad | Chasing Foxes