Creamy Italian Chicken Pasta Salad

It’s picnic season, and that means I get to bring a dish that travels well, feeds a crowd, and somehow tastes better after a day in the fridge. This Creamy Italian Chicken Pasta Salad has bright red cherry tomatoes, tangy pepperoncini, and a dreamy herby dressing that clings to every corkscrew of pasta — and yes, I pack extra napkins because it’s worth the mess. I throw in shredded **chicken**, fold everything gently so the pasta keeps its bite, and let the flavors marry overnight. If you want something that looks like effort but eats like a chill afternoon, this is your go-to.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes

Why This Recipe is Awesome

This pasta salad balances creamy, tangy, and savory in a single forkful. The **creamy dressing** coats the pasta while chewy **grilled chicken** adds substance. You get pops of juicy tomato, crunchy cucumber, and briny olives — color and texture in every bite. It’s so easy even your oven can’t mess it up. Also, leftovers taste even better the next day, which makes this a low-drama winner for potlucks, lunchboxes, or lazy weeknight dinners.

Ingredients

For the Main Dish:

• 12 ounces rotini or fusilli pasta (about 3 cups dry)
• 2 cups cooked chicken, shredded or chopped (rotisserie works great)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced (English cucumber or regular, seeded if you like)
• 1/2 cup red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/3 cup pepperoncini, sliced (optional but I love the zing)
• 1/2 cup shredded Parmesan or grated Pecorino
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, a handful, torn

For the Sauce / Garnish (if applicable):

• 3/4 cup mayonnaise
• 1/2 cup Greek yogurt or sour cream
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar or fresh lemon juice
• 2 tsp Italian seasoning (or 1 tbsp dried oregano + basil)
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 1 tsp Dijon mustard
• 1–2 tsp honey or sugar (balances the acidity)
• Pinch of crushed red pepper (optional)

How I Make It

Step 1:

Bring a large pot of well-salted water to a boil and add the rotini. Cook until just al dente, usually about 9–11 minutes depending on package directions. I always taste one at the 8-minute mark — you want a tiny white dot in the center for perfect chew. Drain and rinse under cold water to stop the cooking and cool the pasta for the salad; the cool system helps the dressing cling without turning gummy.

Step 2:

While the pasta cooks, chop the veg: halved cherry tomatoes that burst with juice, crunchy cucumber, and thinly sliced red onion that adds a sharp, purple pop. If you’re using raw chicken, season with salt, pepper, and a drizzle of olive oil and sear on medium-high heat until you get golden edges and the center reaches 165°F. Let it rest a few minutes, then shred or chop.

Step 3:

Make the dressing: whisk together mayonnaise, Greek yogurt, olive oil, red wine vinegar, Dijon, garlic, Italian seasoning, honey, and a pinch of salt. Taste for balance — if it feels too heavy, brighten it with another teaspoon of vinegar or a squeeze of lemon. The dressing should smell herby and vibrant, with a glossy sheen.

Step 4:

Fold everything together in a big bowl: pasta, chicken, veggies, olives, pepperoncini, and most of the Parmesan. Pour the dressing over and gently toss with a wooden spoon or your hands (seriously, hands work best) so you don’t mash the tomatoes. Adjust seasoning with salt and pepper. You’ll see the colors come alive and smell that tangy Italian aroma — that’s the good part.

Step 5:

Finish with torn basil and the remaining Parmesan. Chill at least 30 minutes before serving so the flavors marry. If you make it the night before, even better — the pasta drinks up those herbs and tastes deeper. Serve cold or at cool room temperature; garnish with extra basil and a drizzle of olive oil if you’re feeling fancy.

Pro Tips

• Cook the pasta al dente and rinse under cold water to prevent it from absorbing too much dressing and getting mushy.
• If using rotisserie chicken, pull the skin off and shred the meat while it’s still warm — it shreds easily and tastes great.
• Make the dressing the day before to let flavors develop; store in the fridge and whisk again before using.
• For extra freshness, toss in herbs like parsley or chives in addition to basil — they brighten the entire salad.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for tofu (press and pan-sear) for a vegetarian option; texture becomes firmer and soaks up dressing well.
• Use Greek yogurt only instead of mayo for a tangier, lighter dressing; expect a slightly thinner mouthfeel.
• For dairy-free, replace Parmesan with nutritional yeast and use avocado oil instead of olive oil to keep richness.
• Gluten-free? Use your favorite GF pasta; cook time may vary, so check early.

Variations & Tips

• Spicy: Add diced banana peppers, extra crushed red pepper, or a splash of hot sauce to the dressing.
• Kid-friendly: Omit red onion and pepperoncini, and add diced bell pepper and shredded cheddar.
• Mediterranean twist: Add artichoke hearts and swap Italian seasoning for oregano and sumac.
• Caprese-style: Replace olives with fresh mozzarella balls and use basil-heavy dressing.
• One-pan shortcut: Sauté chicken and veggies in the same skillet to save cleanup and boost browning flavor.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep everything and toss with dressing up to 24 hours ahead. Store in an airtight container in the fridge; the pasta will soak up some dressing, so add a splash of olive oil or a little extra dressing before serving if it looks dry.

Can I double the recipe?

Sure thing. Use a larger bowl and, if baking or searing chicken, cook in batches so you don’t overcrowd the pan and lose browning.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken is done at 165°F and should have golden edges; pasta should be al dente with a slight chew and no raw center; vegetables should look bright and not soggy.

What if I don’t have ingredient X?

Swap pepperoncini with mild banana peppers, red wine vinegar with lemon juice, and black olives with capers — all easy pantry swaps that keep the spirit of the dish.

How I Like to Serve It

I serve this pasta salad at backyard barbecues, beside grilled veggies for a light dinner, or tucked into lettuce cups for a picnic. It pairs beautifully with an ice-cold lager or a crisp Sauvignon Blanc. In summer, I bring it to potlucks; in winter, I make it as a cheerful, fridge-ready lunch. It always disappears fast.

Notes

• Store in an airtight container in the fridge for up to 3–4 days. Stir before serving; add a splash of olive oil to freshen if needed.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!