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A bowl of cold chicken pasta salad with Italian dressing, showcasing tender chicken, pasta, crisp vegetables, and a vibrant dressing, perfect for a quick and satisfying meal.

Cold Chicken Pasta Salad Recipe with Italian Dressing

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 ounces short pasta such as rotini penne, or bow tie pasta
  • 2 cups cooked chicken chopped or shredded
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber chopped
  • 1/2 cup red onion thinly sliced
  • 1/2 cup black olives sliced
  • 1/2 cup mozzarella pearls or diced mozzarella
  • 3/4 cup Italian dressing
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons chopped parsley

Method
 

  1. Cook the pasta properly: Bring a large pot of salted water to a boil, then cook the pasta until just al dente according to the package directions. Drain it and rinse it briefly under cold water to stop the cooking and cool it down quickly. Let the pasta drain really well so extra water does not dilute the dressing later.
  2. Prep the chicken and vegetables: Chop or shred the cooked chicken into bite-sized pieces. Slice the tomatoes, chop the cucumber, thinly slice the red onion, and get the olives and cheese ready if you are using them. Try to keep the pieces fairly even so the salad feels balanced and easy to eat.
  3. Mix the dressing base: In a small bowl, whisk together the Italian dressing, red wine vinegar, dried oregano, garlic powder, black pepper, and a small pinch of salt. Taste it before adding it to the salad so you can adjust the seasoning now instead of later. If your bottled dressing is already very salty, hold back on extra salt until the end.
  4. Combine everything: In a large bowl, combine the cooled pasta, chicken, tomatoes, cucumber, red onion, olives, and mozzarella. Pour the dressing mixture over the top and toss gently until everything is evenly coated.
  5. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Before serving, taste and adjust seasoning if needed, and garnish with chopped parsley.