Chicken Pasta Salad
Cold, creamy, and loaded with tender chicken, crisp vegetables, and perfectly cooked rotini, this chicken pasta salad recipe is one of those dishes that never gets old. It's the kind of thing you bring to a summer cookout and watch disappear within minutes.
Equipment
- Large pot - for boiling pasta
- Colander or pasta strainer
- Large mixing bowl - at least 4-quart capacity
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Small whisk or fork - for mixing the dressing
- Airtight storage containers - optional, for refrigerating leftovers
- Wooden salad spoons - for tossing and serving
- Instant-read thermometer - optional, for checking chicken doneness
- Skillet - optional if cooking chicken from scratch
- Baking sheet or large plate - optional, for cooling pasta
Ingredients
- 2 cups rotini pasta - 200g, or penne, fusilli, or bow ties
- 2 cups cooked chicken breast - 300g, about 2 medium breasts, shredded or diced
- 1 cup cherry tomatoes - 150g, halved
- 1 cup English cucumber - 100g, about half a large cucumber, diced
- 2 stalks celery - thinly sliced
- 1/4 cup red onion - 30g, finely diced
- 1/2 cup black olives - 75g, sliced, optional but recommended
- 1/4 cup fresh parsley - 15g, roughly chopped
- 3/4 cup mayonnaise - 170g, full-fat for best flavor
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- salt - to taste
- black pepper - to taste
- 1 tablespoon olive oil - for tossing cooked pasta to prevent sticking
For Serving (Optional)
- fresh parsley - extra for garnish
- crusty bread - for serving
- baguette - for serving
- lettuce cups - for serving
Instructions
- Cook pasta in salted boiling water until al dente, about 8-9 minutes. Drain, rinse with cold water, drizzle with olive oil, and cool completely.
- If cooking from scratch, season chicken breasts and cook in a skillet over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest, then dice or shred into bite-sized pieces.
- Slice cherry tomatoes in half, dice cucumber, thinly slice celery, finely dice red onion, drain black olives, and roughly chop fresh parsley.
- In a small bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard, garlic powder, onion powder, Italian seasoning, salt, and pepper until smooth and combined.
- In a large mixing bowl, combine cooled pasta, diced chicken, cherry tomatoes, cucumber, celery, red onion, black olives, and fresh parsley.
- Pour dressing over the salad and toss gently but thoroughly until every ingredient is evenly coated. Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Stir again before serving, adding extra dressing if needed.
Notes
- Cool everything completely: Both the pasta and chicken must be fully cooled before mixing with the dressing to prevent the mayo from breaking down.
- Salt the pasta water generously: This is your main opportunity to season the pasta from the inside out. The water should taste like a mild broth.
- Cook pasta al dente: Undercook slightly to prevent mushiness as the pasta absorbs dressing. It will continue to soften as it sits.
- Reserve extra dressing: Cold pasta absorbs dressing over time. Make a little extra to stir in before serving for the best creamy texture.
- Let it rest: The salad actually tastes better after at least 30 minutes in the fridge, and the flavor peaks around day two.
- Substitution tip: Rotisserie chicken works perfectly and cuts prep time dramatically. You'll need about 2 cups (300g) of shredded meat.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze as the mayo-based dressing will separate.
- Reviving leftovers: If the salad seems dry, stir in a tablespoon of fresh mayo and a splash of red wine vinegar before serving.
- Make-ahead option: For the crunchiest vegetables, store the dressing separately and combine everything 30 minutes to 1 hour before serving.
- Customize it: This recipe is incredibly forgiving. Try adding bacon, avocado, ranch seasoning, or swapping the mayo for pesto or vinaigrette.