Italian Chicken Pasta Salad Recipe

Name: Italian Chicken Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 3 cups dried elbow macaroni; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1 cup cubed rotisserie chicken; 1 cup diced English cucumber (about 1/3 cucumber); 1 cup halved cherry tomatoes; 1/2 cup chopped pitted Nicoise olives; 1/2 cup chopped roasted red peppers (about 1 whole); 1/2 cup 1/4-inch diced hard salami (about 4 ounces); 1/4 cup diced red onion (about 1/2 small); 1/4 cup chopped fresh flat-leaf parsley; 4 ounces ricotta salata, grated, or crumbled feta cheese; 1/3 cup red wine vinegar

Servings: persons

Kosher salt
3 cups dried elbow macaroni
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 cup cubed rotisserie chicken
1 cup diced English cucumber (about 1/3 cucumber)
1 cup halved cherry tomatoes
1/2 cup chopped pitted Nicoise olives
1/2 cup chopped roasted red peppers (about 1 whole)
1/2 cup 1/4-inch diced hard salami (about 4 ounces)
1/4 cup diced red onion (about 1/2 small)
1/4 cup chopped fresh flat-leaf parsley
4 ounces ricotta salata, grated, or crumbled feta cheese
1/3 cup red wine vinegar

1
Bring a large pot of salted water to a boil.
2
Add the macaroni and cook until al dente, according to the package directions.
3
Drain in a colander, rinse with cold water and shake until very dry.
4
Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
5
Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley.
6
Season with salt and toss well to combine.
7
In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well.
8
Taste and adjust the seasoning if necessary.
9
For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Kosher salt, 3 cups dried elbow macaroni, 1/2 cup plus 2 tablespoons extra-virgin olive oil, 1 cup cubed rotisserie chicken, and more.

Yes, Italian Chicken Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Italian Chicken Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions