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Easy Chicken Pasta Salad with Zesty Homemade Dressing

Colorful Chicken Pasta Salad in a white bowl on a wooden table
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This vibrant chicken pasta salad combines tender grilled chicken, crisp vegetables, briny olives, and creamy mozzarella, all tossed in a zesty homemade Italian dressing for a fresh and satisfying dish.

Ingredients

Scale
  • 1 lb rotini pasta
  • 1 lb boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1 cup cucumber, quartered and sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup kalamata olives, halved
  • 3/4 cup small mozzarella balls, halved
  • 1/4 cup fresh parsley, finely chopped
  • 1 1/4 cups Italian dressing (homemade or store-bought)
  • Salt to taste
  • Black pepper to taste
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon finely minced red bell pepper
  • 1 1/2 teaspoons dried minced onion
  • 1/2 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (for dressing)
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper (for dressing)
  • Pinch crushed red pepper flakes (optional)

Instructions

1. Preheat a grill or grill pan to medium-high heat. Drizzle olive oil over the chicken breasts and season with Italian seasoning, salt, and pepper. Grill for 5–6 minutes per side until fully cooked. Let rest for 5 minutes, then cut into bite-sized pieces.

2. Cook the rotini in salted water according to package instructions. Drain and rinse under cool water to prevent sticking and cool completely.

3. In a bowl or jar, combine extra virgin olive oil, red wine vinegar, Parmesan cheese, dried parsley, minced red bell pepper, dried minced onion, dried basil, oregano, garlic powder, salt, sugar, black pepper, and crushed red pepper flakes. Whisk or shake vigorously until well blended.

4. In a large mixing bowl, combine cooled pasta, grilled chicken, cucumber, cherry tomatoes, red onion, kalamata olives, mozzarella balls, and fresh parsley.

5. Drizzle with 1 1/4 cups Italian dressing and toss until evenly coated. Adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate before serving.

Notes

Grilled chicken works best, but rotisserie or leftover chicken can be used for convenience.

Store in the refrigerator for up to 3 days. Not recommended for freezing.

The Italian dressing can be prepared up to 2 days in advance.

For extra flavor, allow the salad to chill for at least 30 minutes before serving.

Find it online: https://cookingwithramsay.com/chicken-pasta-salad/