Make your salad a complete meal by adding chicken and pasta. Using leftover rotisserie chicken makes this an easy and quick meal to prepare. Veggies, protein, carbs, and good fat make for a balanced and delicious meal you can serve your family any day of the week!
Ingredients For Chicken Pasta Salad
To make this healthy meal you need:
- Rotisserie chicken
- Rotini pasta
- Grape tomatoes
- Red onion
- Avocado
- Small mozzarella balls
- Fresh parsley
- Kalamata olives
- Olive oil
- Red wine vinegar
- Italian seasoning
- Dijon mustard
- Honey
- Salt and pepper
How To Make An Easy Chicken Pasta Salad
- Cook the rotini pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse to stop the cooking process and keep the pasta from sticking to each other.
- Make the dressing by combining all ingredients in a measuring cup or small bowl.
- Place the cooked pasta, shredded chicken, tomatoes, onion, mozzarella, olives, avocado, and chopped parsley in a large salad bowl.
Drizzle the dressing on top and toss to coat. Refrigerate at least 30 minutes before serving.
Can I Make This Salad Ahead Of Time?
Yes! If you add the avocado just before serving, this salad keeps perfectly well in the fridge for up to 3 days when covered with plastic wrap or stored in an airtight container.
Can I Make The Dressing Ahead Of Time?
Yes, you can make the dressing 2 days in advance and store it in the fridge.
Easy Chicken Pasta Salad
Equipment
- Large pot
- Stove
- Colander
- Knife and cutting board
- Large salad bowl
Ingredients
For the salad:
- 16 oz rotini pasta
- 2 cups leftover rotisserie chicken, shredded
- 1 cup grape tomatoes, halved
- ½ cup small mozzarella balls, halved
- ½ cup red onion, chopped
- ⅓ cup kalamata olives, sliced
- 2 avocados, diced
- ¼ cup chopped fresh parsley
For the dressing:
- ¼ cup red wine vinegar
- ½ cup olive oil
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse to stop the cooking process and keep the pasta from sticking to each other.
- Make the dressing by combining all ingredients in a measuring cup or small bowl.
- Place the cooked pasta, shredded chicken, tomatoes, onion, mozzarella, olives, avocado, and chopped parsley in a large salad bowl.
- Drizzle the dressing on top and toss to coat. Refrigerate at least 30 minutes before serving.
Nutrition
Frequently Asked Questions
What Kind Of Chicken Works Best?
The easiest is leftover rotisserie chicken, but if you have more time, you can use grilled chicken breasts or thighs, or even boiled shredded chicken.
Is It OK to Use Store-Bought Italian Dressing?
Anything that can save us some time, is a great idea!
How Should I Cool The Pasta Quickly?
After draining it, rinse it with cold water. This not only cools the pasta instantly but stops the cooking process and prevents it from sticking to each other.
Can The Pasta Salad Be Frozen?
Pasta doesn’t thaw very well, so it is not recommended to freeze it.
Are There Any Variations I Can Try?
This is the great thing about salads! You can add anything you like to them. Switch the protein by using chickpeas, diced ham, salami, and feta cheese instead of mozzarella, and add more veggies like shredded carrots or green beans.
What Pata Shape Is Best For This Salad?
Rotini, penne, farfalle, or any short pasta works really well. The small ridges or crevices hold onto the dressing and mix-ins really well.
Can I Use Different Vegetables Than The Ones Listed?
Sure! You can use the veggies of your choice. Broccoli florets, bell peppers, artichoke hearts, or spinach all work!
