Summer Chicken Pasta Salad

Growing up, pasta salad at our house meant one thing – a bowl of cold noodles with some Italian dressing thrown on top. That’s how mom made it, and I never questioned it. When my friend brought her chicken pasta salad to a cookout last summer, I realized what I’d been missing all those years.

Turns out, pasta salad can be a complete meal when you do it right. By adding chunks of tender chicken, fresh vegetables, and just the right amount of seasoning, you get something that’s filling enough for dinner but still perfect for hot summer days. It’s become my go-to for potlucks, and my kids actually ask for it by name.

What Kind of Pasta Should I Use?

While this recipe calls for rotini, you’ve got plenty of options when it comes to choosing your pasta shape. Rotini is a great choice because its spiral grooves catch and hold onto the dressing, but other medium-sized pasta shapes like fusilli, penne, or bow ties work just as well. The most important thing is picking a pasta that has some texture or ridges to it – smooth pasta like spaghetti won’t hold the dressing as nicely. When cooking your pasta for a cold salad, make sure to cook it just until al dente and rinse it with cold water right after draining to stop the cooking process and prevent it from getting mushy. If you’re looking to make this a bit healthier, whole wheat pasta is a perfectly good substitute.

Options for Substitutions

This pasta salad is super adaptable and you can make several swaps based on what you have in your kitchen:

• Chicken breasts: You can easily swap the chicken breasts with rotisserie chicken, canned tuna, or even chickpeas for a vegetarian version. Turkey breast works great too!
• Rotini pasta: Any medium-sized pasta shape works here – try penne, fusilli, or bow ties. For a healthier option, use whole wheat pasta or even chickpea pasta.
• Avocado: If you’re not an avocado fan or they’re not ripe, try using mozzarella balls or cucumber for that creamy/fresh element. Just know that these won’t give you the same creamy texture as avocado.
• White wine vinegar: Red wine vinegar or apple cider vinegar work just fine. You could even use lemon juice for a different tangy kick – start with 1/4 cup and adjust to taste.
• Red onion: Green onions or shallots make good substitutes. If using regular white or yellow onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
• Basil: Fresh parsley or a mix of fresh herbs like dill and oregano can replace basil. If using dried basil instead of fresh, use just 2-3 tablespoons.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken pasta salad is overcooking the pasta – always cook it just until al dente, as it will continue to absorb dressing and can become mushy if cooked too long. Another common mistake is adding the avocado too early, which can turn brown and unappealing – instead, dice and add it just before serving to maintain its fresh green color and creamy texture. To keep your salad from becoming dry, make extra dressing since the pasta will soak up quite a bit as it sits, and remember to season the pasta with salt while it’s still warm so it can properly absorb the seasoning. For the best flavor development, try chilling your pasta salad for at least an hour before serving, but hold back some dressing to toss with the salad right before serving to keep it fresh and well-coated.

What to Serve With Chicken Pasta Salad?

Since chicken pasta salad is already pretty filling with protein, carbs, and veggies all mixed in, you’ll want to keep the sides simple and light. A warm piece of crusty garlic bread or some butter-brushed breadsticks make perfect companions to scoop up any extra dressing at the bottom of your bowl. For a fresh addition, try serving some crisp cucumber slices or baby carrots on the side – they add a nice crunch factor that complements the tender pasta and chicken. If you’re hosting a bigger gathering, this pasta salad pairs really well with grilled corn on the cob or a simple green salad dressed with just olive oil and lemon juice.

Storage Instructions

Keep Fresh: Place your chicken pasta salad in an airtight container and pop it in the fridge for up to 3 days. The avocado might darken a bit, but a squeeze of lemon juice before storing can help prevent this. Pro tip: save some dressing on the side to refresh the salad when you’re ready to serve again!

Make Ahead: Want to prep this in advance? Cook the pasta and chicken, chop the veggies (except avocado), and mix the dressing separately. Store everything in different containers in the fridge for up to 2 days. When you’re ready to serve, just toss it all together and add fresh avocado – it’ll taste like you just made it!

Pack for Lunch: This salad makes a great packed lunch! Layer the ingredients in a mason jar with the dressing at the bottom, followed by chicken and hardy veggies, then pasta, and delicate items like avocado on top. This keeps everything fresh until lunchtime, and when you’re ready to eat, just shake it up!

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 70-80 g
• Fat: 150-160 g
• Carbohydrates: 150-160 g

Ingredients

• 2 medium chicken breasts, cooked and shredded or chopped
• 2 ripe avocados, diced
• 1 lb cooked rotini or other short pasta, chilled
• 1/2 cup diced red onion
• 1 cup cherry tomatoes, cut in half
• 1/2 cup chopped fresh basil leaves
• Salt and black pepper, for seasoning
• 1/2 cup white wine vinegar
• 1 tbsp italian herb blend
• 3/4 cup extra-virgin olive oil

Step 1: Assemble the Salad Ingredients

• 2 medium chicken breasts, cooked and shredded or chopped
• 1 lb cooked rotini or other short pasta, chilled
• 1/2 cup diced red onion
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, cut in half
• 1/2 cup chopped fresh basil leaves

In a large bowl, combine the cooked and shredded or chopped chicken breasts, chilled cooked rotini pasta, diced red onion, diced avocado, halved cherry tomatoes, and chopped fresh basil leaves.

Mix gently to evenly distribute all the components throughout the bowl.

Be gentle with the avocado to keep the pieces intact.

Step 2: Make the Italian Dressing

• 1/2 cup white wine vinegar
• 1 tbsp Italian herb blend
• 3/4 cup extra-virgin olive oil
• salt and black pepper, for seasoning

In a jar or small bowl, combine the white wine vinegar, Italian herb blend, extra-virgin olive oil, and a generous pinch each of salt and black pepper.

Whisk or shake the mixture vigorously until the dressing is well combined and slightly thickened.

I like to taste the dressing at this stage and adjust the salt or herbs if needed.

Step 3: Dress and Toss the Salad

• Italian dressing from Step 2
• chicken and pasta mixture from Step 1

Drizzle the freshly mixed dressing over the bowl containing the chicken, pasta, and vegetables.

Using salad servers or large spoons, toss everything gently yet thoroughly, ensuring all the salad ingredients are evenly coated with the dressing.

Be careful not to mash the avocado while mixing.

For a more vibrant salad, I like to add a little extra fresh basil just before serving.

Step 4: Serve or Chill the Salad

You can serve the chicken pasta salad immediately for a fresh taste, or you can chill it in the refrigerator for about 30 minutes to allow the flavors to meld.

Chilling also makes it a great make-ahead dish for gatherings or lunchboxes.