Cold Rotisserie Chicken Pasta Salad

Why You’ll Love This Recipe

This pasta salad is a delicious way to use up leftover rotisserie chicken and transform it into a complete meal. It’s versatile, customizable, and ideal for make-ahead lunches or gatherings. With a mix of pasta, veggies, and protein, it’s both filling and fresh—and you can dress it up with your favorite dressing for extra flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rotisserie chicken (shredded or diced)
• Pasta (rotini, penne, bowties, or shells)
• Cherry tomatoes (halved)
• Cucumbers (diced)
• Red onion (thinly sliced or diced)
• Bell peppers (any color, diced)
• Fresh parsley or dill (chopped)
• Optional: black olives, feta cheese, shredded carrots, or corn
• Dressing: creamy ranch, Italian vinaigrette, or a homemade lemon-herb dressing
• Salt and pepper to taste

Directions

1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, shredded rotisserie chicken, cherry tomatoes, cucumbers, red onion, bell peppers, and any additional add-ins.
3. Add your choice of dressing and toss until everything is well coated.
4. Season with salt and pepper to taste.
5. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
6. Garnish with fresh herbs just before serving.

Servings and timing

This recipe yields approximately 6–8 servings.
Prep time: 20 minutes
Chill time: 30 minutes
Total time: About 50 minutes

Variations

• Swap the dressing for pesto, Caesar, or honey mustard for a flavor twist.
• Use whole wheat or gluten-free pasta for dietary needs.
• Add hard-boiled eggs for extra protein.
• Mix in shredded cheese or mozzarella pearls for a creamy bite.
• Use grilled or baked chicken instead of rotisserie.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as the texture of the pasta and vegetables will be affected.
Serve straight from the fridge or allow to sit at room temperature for a few minutes before eating. No reheating required.

FAQs

Can I make this pasta salad ahead of time?

Yes, it’s perfect for making 1–2 days in advance. Just stir in a little extra dressing before serving if needed.

Can I use canned chicken?

Yes, though rotisserie or cooked fresh chicken offers better texture and flavor.

What’s the best pasta shape to use?

Short, sturdy shapes like rotini, penne, or bowties hold up best and capture dressing well.

How do I keep the pasta from sticking?

Rinse it under cold water after cooking and toss with a bit of dressing or olive oil.

Can I use store-bought dressing?

Yes, ranch, Italian, or vinaigrettes work great. Choose one that matches your preferred flavor profile.

Is this recipe good for meal prep?

Absolutely. It holds up well in the fridge and makes great grab-and-go lunches.

Can I make it dairy-free?

Yes, simply use a dairy-free dressing and skip the cheese.

What kind of vegetables work best?

Crunchy, fresh veggies like cucumbers, peppers, carrots, and cherry tomatoes are ideal.

Should I peel the cucumbers?

That’s up to you. If they have a thick or waxy skin, peeling is a good idea.

Can I add beans?

Yes, chickpeas or black beans add more protein and fiber.

Conclusion

Cold Rotisserie Chicken Pasta Salad is a light, flavorful, and satisfying dish that’s perfect for warm days, busy schedules, or easy entertaining. It’s quick to prepare, endlessly adaptable, and full of textures and flavors that keep every bite interesting. Whether you’re making it for a picnic, lunchbox, or weeknight dinner, this chilled pasta salad is a go-to you’ll make again and again.

Cold Rotisserie Chicken Pasta Salad

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Cold Rotisserie Chicken Pasta Salad is a refreshing, protein-packed dish combining tender chicken, pasta, and crisp veggies in a flavorful dressing. Perfect for meal prep, potlucks, or summer lunches, it’s quick to make, easy to customize, and delicious served chilled.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: undefined
• Total Time: 50 minutes
• Yield: 6–8 servings
• Category: Main Course, Salad
• Method: No-Cook / Assemble
• Cuisine: American

Ingredients

1. 3 cups cooked rotisserie chicken, shredded or diced
2. 12 oz pasta (rotini, penne, bowtie, or shells)
3. 1 cup cherry tomatoes, halved
4. 1 cup cucumber, diced
5. 1/2 red onion, finely chopped
6. 1 cup bell peppers, diced (any color)
7. 1/4 cup fresh parsley or dill, chopped
8. Optional: 1/4 cup black olives, 1/2 cup crumbled feta, 1/2 cup shredded carrots, 1/2 cup corn
9. 3/4 to 1 cup dressing (ranch, Italian, or lemon-herb vinaigrette)
10. Salt and pepper, to taste

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Instructions

Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.

1. In a large bowl, combine cooled pasta, chicken, cherry tomatoes, cucumber, red onion, bell peppers, and any optional add-ins.
2. Add dressing and toss until everything is evenly coated.
3. Season with salt and pepper to taste.
4. Cover and chill in the fridge for at least 30 minutes before serving.
5. Garnish with fresh herbs just before serving.

Notes

• To prevent dry pasta, stir in a little extra dressing before serving if made ahead.
• Use gluten-free pasta and dairy-free dressing for dietary needs.
• Chickpeas or black beans are great for added protein and fiber.

Nutrition

• Serving Size: 1.5 cups
• Calories: 360
• Sugar: 3g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 55mg