Print

Easy Rotisserie Chicken Loaded Pasta Salad Recipe Perfect for Summer Meals

rotisserie chicken pasta salad - featured image
Print Recipe

A quick and refreshing pasta salad featuring shredded rotisserie chicken, fresh veggies, and a creamy tangy dressing, perfect for summer meals, picnics, and casual gatherings.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken (skinless breast and thigh)
  • 8 ounces (225 grams) rotini or bowtie pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red bell pepper, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/3 cup black olives, sliced
  • 1/4 cup fresh basil, chopped (or substitute with fresh parsley)
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini or bowtie pasta and cook according to package instructions, usually 8–10 minutes, until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Shake off excess water and set aside.
  2. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste.
  3. While the pasta cooks, halve 1 cup cherry tomatoes, dice 1 medium cucumber, 1 small red bell pepper, and finely chop 1/4 cup red onion (if using). Shred about 2 cups of rotisserie chicken, discarding skin and bones. Slice 1/3 cup black olives and roughly chop 1/4 cup fresh basil.
  4. In a large mixing bowl, add the cooled pasta, shredded chicken, and all the chopped veggies. Pour the dressing over and toss gently to coat everything evenly.
  5. Stir in 1/4 cup grated Parmesan cheese if desired. Taste and tweak seasoning with a bit more salt, pepper, or lemon juice if needed.
  6. Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Serve cold or at room temperature.

Notes

Rinse pasta under cold water after cooking to prevent sogginess. Toss pasta with a little olive oil if not mixing immediately to prevent clumping. Use warm chicken for easier shredding. Adjust lemon juice gradually to balance acidity. Chill salad for at least 30 minutes before serving to meld flavors. Salad keeps well up to 3 days refrigerated.

Nutrition

Keywords: rotisserie chicken, pasta salad, summer recipe, easy pasta salad, cold pasta salad, quick meal, picnic food, BBQ side dish

Find it online: https://prismtaste.com/easy-rotisserie-chicken-loaded-pasta-salad-recipe-perfect-for-summer-meals/