Pasta and Chicken Salad


This loaded Pasta salad is packed full of flavors and textures that everyone loves. Pasta salad is best served cold, so make it ahead of time and refrigerate for a few hours or even overnight to allow the flavor marry together. You can serve it as a side-dish or as the main dish. Either way, you are sure to love it. So let’s get right to it!

Pasta & Chicken Salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Keyword: Chicken, Pasta, salad
Author: ceefade


  • 2 cups of any Pasta of your choice (Uncooked)
  • 1 cup of diced Chicken (You can use Rotisserie Chicken)
  • 1/4 cup of Cherry Tomatoes
  • 1/4 cup of diced Onions
  • 1/4 cup of diced Red Bell Pepper
  • 1/4 cup of diced Celery
  • 1/4 cup of diced Cucumber
  • 1/4 cup of Olives
  • 1 tbsp of diced Jalapeno peppers
  • 1/4 cup of Feta Cheese
  • Parsley


  • 1/4 cup Mayonnaise
  • 2 tbsp Dijon Mustard
  • 2-3 tbsp Italian Dressing
  • 1 tbsp Lemon Juice
  • 2 tbsp Sugar
  • Salt & Pepper


  • Start by cooking your Pasta according to the package instructions. Cook till Pasta is al dente, then completely drain off the water.
  • While  the Pasta is cooking, go ahead and chop up your Chicken and Veggies. I prefer using store-bought Rotisserie Chicken because it saves me time and the chicken comes packed full of flavor which lends another layer of deliciousness to the salad.
  • In a large bowl, combine all the ingredients for your dressing, whisking to ensure everything is thoroughly combined.
  • Add the Chicken to the cooked and drained Pasta, followed by the veggies and the dressing. Mix thoroughly.
  • Cover the bowl and refrigerate for at least 3 hours or overnight for best results. You can certainly eat the salad right away, but refrigerating it allows all the flavors to get married. Enjoy!


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