This easy Italian chicken pasta salad is packed with tender grilled chicken, Genoa salami, mozzarella pearls, crunchy vegetables, and rotini pasta tossed in a tangy homemade Italian-style vinaigrette. It comes together in about 30 minutes, makes a filling high-protein lunch or dinner, and is perfect for meal prep, picnics, potlucks, and summer gatherings.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 20 | 10 | 30 | 6-8 | Easy | Italian-Inspired |
Quick facts
- Protein-packed: Made with both grilled chicken and Genoa salami.
- Quick: The salad comes together in about 30 minutes.
- Meal-prep friendly: It keeps well in the refrigerator for several days.
- No complicated dressing: The vinaigrette uses simple pantry ingredients.
- Customizable: Easily change the pasta, vegetables, cheese, or protein.
- Best served cold: Chilling gives the flavors time to blend together.
Why This Recipe Works
It combines two protein sources
Grilled chicken provides lean protein while Genoa salami adds savory flavor and another protein component.
The vegetables add freshness
Crunchy cucumber, juicy tomatoes, red onion, and black olives balance the pasta, chicken, cheese, and salami.
The vinaigrette keeps it bright
A simple combination of extra virgin olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper gives the salad a tangy Italian-inspired flavor without a heavy creamy dressing.
It is excellent for meal prep
The salad can be prepared ahead and refrigerated, making it an easy grab-and-go lunch.
Everything can be customized
Use another short pasta shape, swap the chicken for turkey or shrimp, or add extra vegetables based on what you have available.
Ingredients
For the Pasta Salad
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- ½ cup black olives, sliced
- 1½ cups cooked grilled chicken breast, diced
- 4 oz Genoa salami, sliced or cubed
- 8 oz fresh mozzarella pearls
For the Italian Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Ingredient Notes and Substitutions
Pasta: Rotini works particularly well because its spirals hold onto the vinaigrette. Fusilli, penne, bowties, or another short pasta can also be used. For a gluten-free version, choose certified gluten-free pasta.
Chicken: Use grilled chicken breast for the best flavor, or save time with leftover cooked or rotisserie chicken. Diced turkey breast is another good option.
Salami: Genoa salami gives the salad a savory, slightly rich flavor. Use another mild salami if preferred.
Mozzarella: Fresh mozzarella pearls are convenient and easy to mix through the salad. Small cubes of provolone can also work.
Vegetables: Bell peppers, celery, artichoke hearts, spinach, or sun-dried tomatoes can be added for extra texture and flavor.
Red onion: If you prefer a milder onion flavor, soak the sliced onion in cold water for about 10 minutes, then drain well.
Vinaigrette: Red wine vinegar gives the dressing its classic tang. Apple cider vinegar or a lemon-based vinaigrette can be used when needed.
How to Make Easy Italian Chicken Pasta Salad
1. Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the rotini according to the package directions until al dente.
The pasta should be cooked through but still have a slight bite. Avoid overcooking because soft pasta can become mushy after chilling.
2. Cool the Pasta
Drain the pasta thoroughly and immediately rinse it under cold water.
Let the pasta drain completely before adding it to the salad.
3. Make the Vinaigrette
While the pasta cooks, prepare the dressing.
Add the extra virgin olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper to a small bowl or mason jar.
Whisk vigorously until the oil and vinegar are well combined. If using a jar, seal it tightly and shake until emulsified.
4. Prepare the Salad Ingredients
Dice the cooked chicken into bite-sized pieces.
Slice or cube the Genoa salami, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the black olives.
Drain the mozzarella pearls well before adding them to the salad.
5. Combine Everything
Add the cooled pasta to a large serving bowl.
Add the diced chicken, salami, mozzarella pearls, cherry tomatoes, cucumber, red onion, and black olives.
Pour the prepared vinaigrette over the top.
6. Toss Gently
Use two large spoons or salad tongs to gently toss everything together.
Make sure the dressing is distributed evenly without crushing the mozzarella or vegetables.
7. Chill Before Serving
Cover the bowl and refrigerate for at least 30 minutes.
This short resting period allows the pasta, chicken, vegetables, cheese, and dressing to develop a more cohesive flavor.
8. Taste and Serve
Before serving, toss the salad again and taste it.
Adjust the salt, pepper, or vinegar if needed. Serve chilled.
Pro Tips Perfect Results
- Cook the pasta al dente. It will continue to soften slightly while refrigerated.
- Cool the pasta completely. Warm pasta can absorb too much dressing and make the salad heavy.
- Drain everything well. Excess water from pasta or vegetables can dilute the vinaigrette.
- Use good-quality olive oil. Since the vinaigrette is simple, the flavor of the oil makes a difference.
- Chill before serving. Even 30 minutes gives the ingredients time to absorb the dressing.
- Taste before adding more salt. Salami, olives, mozzarella, and salted pasta water can already contribute plenty of salt.
- Reserve delicate toppings. Fresh herbs and certain vegetables are best added shortly before serving.
Common Mistakes to Avoid
Overcooking the Pasta
Soft pasta can become mushy after it is dressed and refrigerated.
Fix: Cook it just until al dente and rinse immediately with cold water.
Dressing Warm Pasta
Warm pasta absorbs dressing very quickly, which can leave the salad heavy and oily.
Fix: Cool and drain the pasta thoroughly before combining it with the vinaigrette.
Adding Too Much Dressing
More dressing does not always mean more flavor. Excess vinaigrette can make the salad greasy.
Fix: Start with the recommended amount, toss well, chill, and add more only if necessary.
Skipping the Chilling Time
You can eat the salad immediately, but it will taste better after the ingredients have had time to absorb the dressing.
Fix: Refrigerate for at least 30 minutes before serving.
Adding Too Much Salt
Salami, olives, mozzarella, and salted pasta water can all contribute salt.
Fix: Taste the finished salad before adding additional salt.
Variations
Spicy Italian Chicken Pasta Salad
Add red pepper flakes to the vinaigrette and include chopped pepperoncini or pickled jalapeños for a spicy kick.
Mediterranean Chicken Pasta Salad
Add Kalamata olives, sun-dried tomatoes, cucumber, feta, and fresh parsley. Replace some of the red wine vinegar with fresh lemon juice.
For another protein-rich Mediterranean-inspired option, try these Mediterranean Lemon-Dill Chicken Bowls.
Fresh Herb Pasta Salad
Add chopped fresh basil, parsley, or chives just before serving. Fresh herbs make the salad taste brighter without needing a heavier dressing.
Extra-Vegetable Pasta Salad
Add diced bell peppers, celery, artichoke hearts, spinach, or broccoli for more vegetables and crunch.
Shrimp Pasta Salad
Replace the chicken with cooked seasoned shrimp for a lighter seafood variation.
Serving suggestions
This Italian chicken pasta salad is filling enough to serve as a complete lunch or light dinner.
Serve it:
- As an easy weekday lunch
- For meal prep
- At summer picnics
- At potlucks and barbecues
- As a side dish with grilled meats
- Alongside crusty bread or garlic bread
- With extra fresh herbs and a squeeze of lemon
If you want another easy high-protein lunch, try this High-Protein Chicken Street Corn Salad.
For a creamy chicken option, this High-Protein Chicken Egg Salad is another good meal-prep choice.
Storage and reheating
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3–4 days | Store in an airtight container and keep chilled. |
| Before serving | — | Stir or toss gently to redistribute the dressing. |
| Reheating | Not recommended | This salad is best served cold. |
The flavors often become even better after a day in the refrigerator. If the pasta absorbs some of the dressing overnight, toss the salad well before serving and add a small splash of olive oil or red wine vinegar if needed.
FAQs
Can I make this Italian chicken pasta salad ahead of time?
Yes. It is an excellent make-ahead recipe. Prepare the salad at least 30 minutes before serving, or make it the day before and refrigerate overnight.
How long does Italian chicken pasta salad last?
Store it in an airtight container in the refrigerator for 3–4 days. Keep it properly chilled and discard it if it develops an unusual smell, appearance, or texture.
Can I use rotisserie chicken?
Absolutely. Leftover rotisserie chicken is a convenient substitute for grilled chicken breast. Remove the skin and bones, then dice or shred the meat before adding it.
Can I use a different pasta shape?
Yes. Fusilli, penne, farfalle, or another short pasta works well. Choose a shape with ridges or curves that can hold onto the vinaigrette.
Can I make this pasta salad without salami?
Yes. Simply leave it out and increase the chicken, mozzarella, or vegetables. For a vegetarian version, use chickpeas or white beans along with extra cheese.
Can I make this pasta salad gluten-free?
Yes. Use your favorite certified gluten-free short pasta and check the labels of the salami, broth, and other packaged ingredients to make sure they are gluten-free.
Should I rinse pasta for pasta salad?
Yes. Rinsing cooked pasta with cold water stops the cooking process and quickly cools it down. It also helps prevent the pasta from becoming overly soft in the finished salad.
More High-Protein Recipes to Try
If you enjoyed this chicken pasta salad, add these recipes to your meal-prep rotation:
- High-Protein Chicken Street Corn Salad
- High-Protein Chicken Egg Salad
- Easy Healthy Avocado Chicken Salad
- 20-Minute Chicken Gyro Bowls
- Protein Pickle Tuna Salad
Final Thoughts
This easy Italian chicken pasta salad is a practical way to turn simple ingredients into a filling, protein-rich meal. Tender chicken, savory salami, creamy mozzarella, crunchy vegetables, and rotini pasta come together with a tangy oregano vinaigrette for a salad that works just as well for weekday meal prep as it does for a picnic or family gathering.
