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Classic Italian Herb and Chicken Pasta Salad

A vibrant and wholesome pasta salad blending rotini pasta, tender chicken, and fresh vegetables, dressed in a flavorful mix of olive oil and herbs, perfect for gatherings or simple family meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian, Mediterranean
Calories: 575
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz rotini pasta Cook according to package instructions
  • 1 cup cooked chicken, diced Rotisserie chicken can be used for convenience
Vegetables and Herbs
  • 1 cup cherry tomatoes, halved Adds sweetness and color
  • 1 medium cucumber, diced For crunch and freshness
  • 1/2 medium red onion, diced Can substitute with green onions for a milder flavor
  • 1/4 cup black olives, sliced For a briny touch
  • 1/4 cup fresh basil, chopped Brings aromatic flavor
  • 1/4 cup fresh parsley, chopped Enhances freshness
Dressing
  • 1/4 cup olive oil Base for the dressing
  • 3 tbsp red wine vinegar Adds acidity
  • 1 tsp Italian seasoning For a burst of Italian flavor
  • Salt and pepper to taste Adjust to preference

Method
 

Preparation
  1. Begin by cooking rotini pasta according to the package instructions. Make sure to salt the water for better flavor. When it’s al dente, drain the pasta in a colander and allow it to cool completely.
  2. In a large bowl, combine the cooled rotini pasta with diced cooked chicken, halved cherry tomatoes, diced cucumber, diced red onion, and sliced black olives. Gently mix in chopped fresh basil and parsley.
  3. In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, and salt and pepper to taste.
  4. Pour the dressing over the pasta salad mixture and toss gently until all the ingredients are well-coated.
  5. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.

Notes

You can swap rotini pasta for whole wheat or gluten-free varieties. For a smoky flavor, use grilled chicken, or replace cherry tomatoes with diced bell peppers for crunch. This salad stores well in the refrigerator for up to 3 days.