Classic Italian Chicken Pasta Salad

Pasta salad is one of those dishes I make all summer long. It’s easy to throw together, feeds a crowd, and tastes even better the next day. Plus, it’s a lifesaver when you need to bring something to a potluck or backyard barbecue.

This Italian chicken pasta salad hits all the right notes. It’s got tender chicken, fresh vegetables, and a tangy homemade dressing that brings everything together. I love that it’s filling enough to be a main dish, but light enough that nobody feels weighed down on a hot day.

The best part? You can make it ahead of time and keep it in the fridge. Actually, I think it tastes better after it’s had a few hours to chill and let all those flavors blend together. It’s become my go-to recipe whenever I need something quick, satisfying, and crowd-pleasing.

What Kind of Chicken Should I Use?

For this pasta salad, you can use fresh or frozen chicken breasts – just make sure frozen ones are fully thawed before cooking. Boneless, skinless chicken breasts are the easiest option since they cook evenly and are simple to dice up for the salad. If you want to save some time, rotisserie chicken from the grocery store works great too, and it’s already seasoned and cooked for you. You could also use chicken thighs if you prefer darker meat, which tend to be a bit more forgiving since they stay moist even if you accidentally overcook them a little.

Options for Substitutions

This pasta salad is easy to customize based on what you have in your kitchen:

• Rotini: Any short pasta works great here – try penne, fusilli, farfalle, or even bowtie pasta. They all hold the dressing well and make the salad easy to eat.
• Chicken breast: You can use rotisserie chicken to save time, or swap in cooked turkey, grilled shrimp, or even chickpeas for a vegetarian option. If using rotisserie chicken, you’ll need about 3 cups of shredded meat.
• Cider vinegar: White wine vinegar or red wine vinegar both work as substitutes. Just stick with the same amount.
• Honey: Maple syrup or agave nectar can replace the honey if needed. You could also use a bit of sugar dissolved in warm water.
• Fresh basil: If you don’t have fresh basil, you can use fresh parsley or spinach instead. Dried basil won’t give you the same fresh taste, so it’s better to switch to another fresh herb.
• Parmesan: Pecorino Romano, Asiago, or even crumbled feta cheese work well as alternatives. Each brings its own flavor to the salad.

Watch Out for These Mistakes While Cooking

Overcooking your pasta is a quick way to ruin this salad – aim for al dente since the pasta will continue to soften as it sits in the dressing, and rinse it with cold water after draining to stop the cooking process and prevent clumping.

The biggest mistake people make with the chicken is cutting into it too soon to check doneness, which releases all the juices and leaves you with dry meat – instead, use an instant-read thermometer and pull it off the heat at 160°F, letting it rest for 5 minutes to reach 165°F.

Don’t skip the step of tossing the warm pasta with the dressing right away, as hot pasta absorbs flavors much better than cold pasta, giving you a more flavorful dish overall.

For the best taste, make sure your basil is added just before serving rather than letting it sit in the salad for hours, since it can turn brown and lose its fresh flavor when exposed to acid from the lemon juice and vinegar.

What to Serve With Italian Chicken Pasta Salad?

This pasta salad is pretty filling on its own, but I love serving it with some warm garlic bread or focaccia on the side for a complete meal. If you’re feeding a crowd at a barbecue or potluck, it pairs really well with grilled vegetables like zucchini and bell peppers, or you can keep things simple with a platter of fresh mozzarella and sliced tomatoes drizzled with balsamic glaze. For a lighter option, some marinated olives and a few slices of prosciutto make great additions to your spread. This salad also works perfectly as a side dish alongside grilled steak or fish if you want to make it part of a bigger dinner.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to add a splash of olive oil or lemon juice before serving since the pasta tends to soak up the dressing over time.

Make Ahead: This is a great make-ahead dish for parties or meal prep. You can cook the chicken and pasta a day in advance and store them separately, then toss everything together a few hours before serving. Just wait to add the basil until right before eating so it stays fresh and doesn’t wilt.

Serve: I like to serve this cold or at room temperature. If you’re taking it to a potluck or picnic, just pull it out of the fridge about 20 minutes before serving to take the chill off. Give it a good stir and taste it before serving to see if it needs a little extra seasoning.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 110-125 g
• Fat: 65-75 g
• Carbohydrates: 180-200 g

Ingredients

For the pasta:

• 12 oz rotini
• 1 cup cherry tomatoes (halved lengthwise)
• 1/2 cup fresh basil (chopped)
• 1 cup cucumber (peeled and sliced into 1/4-inch half-moons)
• 1/2 cup grated parmesan cheese

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 1/2 tbsp Italian seasoning
• 2 tsp lemon zest
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

For the chicken:

• 1 1/4 lb boneless, skinless chicken breast (cut into 1-inch bite-sized cubes)
• 1 tbsp olive oil

Step 1: Prepare the Mise en Place

• 1 cup cherry tomatoes
• 1 cup cucumber
• 1/2 cup fresh basil
• 1 1/4 lb boneless, skinless chicken breast
• 1/2 cup grated parmesan cheese

While you get your ingredients ready, start boiling a large pot of salted water for the pasta.

While waiting for water to boil, halve the cherry tomatoes lengthwise, peel and slice the cucumber into 1/4-inch half-moons, chop the fresh basil, cut the chicken into 1-inch bite-sized cubes, and grate the parmesan cheese.

Having everything prepped and ready will let the cooking process move smoothly without scrambling for ingredients.

Step 2: Cook the Pasta

• 12 oz rotini

Add the rotini to the boiling salted water and cook according to package directions until al dente (usually 8-10 minutes).

Drain the pasta in a colander but do not rinse it—the starch helps the dressing cling to the pasta.

Transfer the drained pasta to a large bowl and set aside.

Step 3: Build the Italian Dressing

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 1/2 tbsp Italian seasoning
• 2 tsp lemon zest
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Italian seasoning, lemon zest, garlic powder, salt, black pepper, and cayenne pepper until well combined.

The vinegar and lemon juice should emulsify slightly with the oil, creating a cohesive dressing.

Set this dressing aside—you’ll use part of it to season the chicken and part to dress the final salad.

Step 4: Sear and Cook the Chicken

• 1 1/4 lb boneless, skinless chicken breast
• 1 tbsp olive oil
• Salt and black pepper to taste

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Once the oil shimmers, add the cubed chicken and season lightly with salt and pepper.

Sear for about 3-4 minutes without stirring too much, allowing the chicken to develop golden edges and sealed surfaces.

I find that letting the chicken sit undisturbed in the pan creates better browning and more flavorful results than constantly moving it around.

Step 5: Finish the Chicken with Dressing

• Italian dressing from Step 3
• Cooked chicken from Step 4

Pour about 1/3 of the Italian dressing from Step 3 into the skillet with the chicken, and stir to coat.

Reduce heat to medium and simmer for 2-3 minutes until the chicken is cooked through and the dressing creates a light glaze.

The chicken should reach an internal temperature of 165°F.

Transfer the chicken and all the pan juices to the bowl of cooked pasta from Step 2.

Step 6: Assemble and Toss the Salad

• Cherry tomatoes
• Cucumber slices
• Fresh basil
• Parmesan cheese
• Pasta and chicken mixture from Steps 2 and 5
• Remaining Italian dressing from Step 3

Add the halved cherry tomatoes, sliced cucumber, chopped basil, and grated parmesan cheese to the pasta and chicken.

Pour in the remaining 2/3 of the Italian dressing and gently toss everything together until well combined and evenly coated.

I recommend using a large spoon or salad tongs rather than your hands to avoid crushing the tomatoes and cucumber.

Taste and adjust seasoning if needed with extra salt, pepper, or lemon juice.

Serve immediately or chill for up to 2 hours before serving.

Classic Italian Chicken Pasta Salad

Delicious Classic Italian Chicken Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 7 servings

Calories: 1900

Ingredients Method

Ingredients

  

For the pasta

• 12 oz rotini
• 1 cup cherry tomatoes (halved lengthwise)
• 1/2 cup fresh basil (chopped)
• 1 cup cucumber (peeled and sliced into 1/4-inch half-moons)
• 1/2 cup grated parmesan cheese

For the dressing

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 1/2 tbsp Italian seasoning
• 2 tsp lemon zest
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

For the chicken

• 1 1/4 lb boneless, skinless chicken breast (cut into 1-inch bite-sized cubes)
• 1 tbsp olive oil

Method

 

1. While you get your ingredients ready, start boiling a large pot of salted water for the pasta. While waiting for water to boil, halve the cherry tomatoes lengthwise, peel and slice the cucumber into 1/4-inch half-moons, chop the fresh basil, cut the chicken into 1-inch bite-sized cubes, and grate the parmesan cheese. Having everything prepped and ready will let the cooking process move smoothly without scrambling for ingredients.
2. Add the rotini to the boiling salted water and cook according to package directions until al dente (usually 8-10 minutes). Drain the pasta in a colander but do not rinse it—the starch helps the dressing cling to the pasta. Transfer the drained pasta to a large bowl and set aside.
3. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Italian seasoning, lemon zest, garlic powder, salt, black pepper, and cayenne pepper until well combined. The vinegar and lemon juice should emulsify slightly with the oil, creating a cohesive dressing. Set this dressing aside—you'll use part of it to season the chicken and part to dress the final salad.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the cubed chicken and season lightly with salt and pepper. Sear for about 3-4 minutes without stirring too much, allowing the chicken to develop golden edges and sealed surfaces. I find that letting the chicken sit undisturbed in the pan creates better browning and more flavorful results than constantly moving it around.
5. Pour about 1/3 of the Italian dressing from Step 3 into the skillet with the chicken, and stir to coat. Reduce heat to medium and simmer for 2-3 minutes until the chicken is cooked through and the dressing creates a light glaze. The chicken should reach an internal temperature of 165°F. Transfer the chicken and all the pan juices to the bowl of cooked pasta from Step 2.
6. Add the halved cherry tomatoes, sliced cucumber, chopped basil, and grated parmesan cheese to the pasta and chicken. Pour in the remaining 2/3 of the Italian dressing and gently toss everything together until well combined and evenly coated. I recommend using a large spoon or salad tongs rather than your hands to avoid crushing the tomatoes and cucumber. Taste and adjust seasoning if needed with extra salt, pepper, or lemon juice. Serve immediately or chill for up to 2 hours before serving.