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Chicken Pasta Salad

Chicken Pasta Salad

Course Main Course, Poultry, Salad, Side Dish
Cuisine American
Keyword easy-pasta-salad-recipe, Italian-pasta-salad, pasta-salad-with-chicken
Prep Time 25 minutes
Chill time 4 hours
Total Time 4 hours 25 minutes
Servings 12 servings
Calories 407kcal


  • 1 lb box rotini pasta
  • 2 8 oz boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 ½ teaspoon garlic salt divided
  • ¼ teaspoon black pepper adjust to taste.
  • 1 pint cherry tomatoes halved
  • 1 7 oz jar whole pitted black olives drained
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 1 small red onion thinly sliced
  • 4 `medium green onion thinly sliced
  • 2-3 tablespoon fresh Italian parsley
  • 1 teaspoon red pepper flakes
  • 6 oz chevre goat cheese broken into chunks
  • 2 teaspoon prepared basil pesto
  • 1 16 oz bottled Italian dressing (i.e. Ken's Marzetti's or Marie's) (See Cook's note for homemade dressing)
  • 1 tablespoon grated Parmesan cheese


  • Cook rotini pasta in salted water per the package instructions until al dente. Drain well.
  • Meanwhile, season chicken pieces with ½ teaspoon garlic salt and pepper. In a grill pan over medium high heat, cook chicken in olive oil until juices run clear, about 6-8 minutes on each side. Adjust depending on thickness. Rest for 5 minutes, then cut into bite size chunks. (Likewise, to grill outside, oil grill grates then grill chicken over medium heat for 8 minutes per side)
  • In a large bowl, place pasta, chicken, cherry tomatoes, olives, red bell pepper, green bell pepper, red onion, green onion, 2 tablespoon parsley, red pepper flakes and reserved 1 teaspoon garlic salt. Add dressing and basil pesto. Toss until well coated.
  • Add chevre cheese in chunks. Gently mix through, the pasta.
  • Place into an airtight container and chill for at least 4 hours or overnight.
  • Serve garnished with additional 1 tablespoon parsley and Parmesan cheese.


Homemade Italian dressing: (Easily doubles. If using adjust amount of salt in recipe to taste)
  • ½ cup olive oil
  • ¼ cup white or red wine vinegar 
  • 1-2 teaspoon granulated sugar or honey
  • 3 tablespoon grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 ½ teaspoon dry Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper 
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
Place all ingredients into a jar or a stand blender. Shake or pulse until well blended. Taste and adjust seasonings to taste.


Serving: 1serving | Calories: 407kcal | Carbohydrates: 32g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 980mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 682IU | Vitamin C: 24mg | Calcium: 43mg | Iron: 1mg