Can I make this Italian Chicken Pasta Salad ahead of time?

Absolutely! This salad was made for prepping ahead. In fact, the flavors only improve after a few hours (or even overnight) in the fridge. If you’re hosting, toss in the fresh basil just before serving to keep it vibrant.

Is there a way to make this dish vegetarian or vegan?

Definitely! Swap out the chicken for canned chickpeas, white beans, or marinated tofu. For a vegan salad, skip the parmesan or sprinkle in your favorite plant-based cheese.

What kind of pasta works best?

Rotini is ideal because the spirals catch all those lovely bits of chicken, cheese, and veggies. But honestly, any short, sturdy pasta (penne, fusilli, farfalle) will do the trick.

How can I keep the chicken juicy?

Dice the chicken into even pieces and cook just until done. Sauté on medium-high heat and let it finish cooking in the sauce—this keeps each bite melt-in-your-mouth tender.

Italian Chicken Pasta Salad Recipe

Name: Italian Chicken Pasta Salad Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 ounces rotini pasta (cooked according to package directions, preferably tri-color); 2 tablespoons olive oil; 2 tablespoons lemon juice (zest the lemon before juicing); 2 tablespoons apple cider vinegar; 2 tablespoons honey; 1 tablespoon Italian seasoning; 2 teaspoons lemon zest; 1/2 teaspoon salt (or to taste); 1/2 teaspoon pepper (or to taste); 1/4 teaspoon cayenne pepper (optional and to taste); 1 1/4 pounds boneless, skinless chicken breasts (diced into bite-sized pieces); 1 tablespoon olive oil (for cooking chicken); Salt and pepper (to season chicken); 1 cup Roma tomatoes (diced; cherry or grape tomatoes halved can be substituted); 1 cup fresh basil leaves (loosely packed and thinly sliced); 1 cup cucumber (peeled and diced); 1/2 cup grated parmesan cheese (or more if desired)

Description

This Italian Chicken Pasta Salad brings together perfectly cooked rotini pasta, juicy seasoned chicken, and fresh vegetables tossed in a bright and zesty homemade Italian dressing. Quick to prepare and packed with vibrant flavors, this main-course dish is ideal for busy weeknights, summer gatherings, or meal prep. Serve cold or gently reheated for a satisfying, protein-rich meal.

Ingredients

Units Scale

Pasta

12 ounces rotini pasta (cooked according to package directions, preferably tri-color)

Italian Dressing

2 tablespoons olive oil
2 tablespoons lemon juice (zest the lemon before juicing)
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Italian seasoning
2 teaspoons lemon zest
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/4 teaspoon cayenne pepper (optional and to taste)

Chicken

1 1/4 pounds boneless, skinless chicken breasts (diced into bite-sized pieces)
1 tablespoon olive oil (for cooking chicken)
Salt and pepper (to season chicken)

Add-ins

1 cup Roma tomatoes (diced; cherry or grape tomatoes halved can be substituted)
1 cup fresh basil leaves (loosely packed and thinly sliced)
1 cup cucumber (peeled and diced)
1/2 cup grated parmesan cheese (or more if desired)

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Instructions

Cook the Pasta: Cook the rotini pasta according to the package instructions. Once cooked, drain well, transfer to a large bowl, and set aside.
Prepare the Dressing: In a medium bowl or large measuring cup, combine 2 tablespoons olive oil, lemon juice (zest the lemon first and set aside), apple cider vinegar, honey, Italian seasoning, lemon zest, salt, pepper, and cayenne pepper (if using). Whisk thoroughly to blend. Set the dressing aside for later use.
Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for about 5 minutes, flipping the pieces so they brown evenly on all sides. Chicken should be about 90% cooked at this point, but still slightly pink inside due to its size and thickness.
Simmer Chicken with Dressing: Pour the prepared dressing over the chicken in the skillet. Allow it to bubble at a medium-fast boil for 3 to 4 minutes, stirring occasionally, until the sauce reduces slightly and the chicken is fully cooked through. Scrape all sauce and any cooking juices into the large bowl with pasta.
Assemble the Salad: Add the tomatoes, fresh basil, cucumber, and parmesan cheese to the bowl with pasta and chicken. Gently toss everything together until well combined and evenly coated with the dressing.
Final Taste and Serve: Taste the salad and adjust seasoning as needed with more salt, pepper, Italian seasoning, cayenne, or lemon juice. Serve cold or gently reheated, as desired.

Notes

Cherry or grape tomatoes, sliced in half, or any preferred tomato variety can be used in place of Roma tomatoes.
Salad will keep airtight in the refrigerator for up to 5 days; serve cold or reheat gently before serving if you prefer it warm.
Adjust the amount of basil and parmesan to your liking.

Nutrition

Serving Size: 1/8 of recipe
Calories: 340
Sugar: 7g
Sodium: 410mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 20g
Cholesterol: 45mg