Best 2 Italian Chicken Pasta Salad Recipes

Indulge in the tantalizing flavors of Italy with this exquisite Chicken Pasta Salad, a culinary symphony of succulent chicken, vibrantly fresh vegetables, and delectable pasta, artfully tossed in a zesty dressing. This delightful dish is not only a feast for the taste buds but also a visual masterpiece, sure to impress at any gathering. With variations such as the classic Italian Pasta Salad, the refreshing Lemon and Herb Chicken Pasta Salad, and the creamy Pesto Chicken Pasta Salad, this article offers a trio of culinary adventures that cater to diverse palates. Embark on a culinary journey to Italy, one bite at a time, and discover the perfect recipe to elevate your next meal or summertime gathering.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN CHICKEN PASTA SALAD

Italian Chicken Pasta Salad image

Provided by Geoffrey Zakarian

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
3 cups dried elbow macaroni
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 cup cubed rotisserie chicken
1 cup diced English cucumber (about 1/3 cucumber)
1 cup halved cherry tomatoes
1/2 cup chopped pitted Nicoise olives
1/2 cup chopped roasted red peppers (about 1 whole)
1/2 cup 1/4-inch diced hard salami (about 4 ounces)
1/4 cup diced red onion (about 1/2 small)
1/4 cup chopped fresh flat-leaf parsley
4 ounces ricotta salata, grated, or crumbled feta cheese
1/3 cup red wine vinegar

Steps:

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

ITALIAN CHICKEN-PESTO PASTA SALAD

Italian Chicken-Pesto Pasta Salad image

I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)

Provided by Kittencalrecipezazz

Categories Penne

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs penne (or large pasta of choice) or 1 1/2 lbs spiral pasta (or large pasta of choice)
2 -3 tablespoons oil
2 plum tomatoes, chopped (Roma tomatoes)
2 cups chopped cooked chicken (can use more)
salt (to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/3-1/2 cup grated parmesan cheese
1 cup prepared pesto sauce (use homemade or purchased, for a stronger flavor increase to 1-1/4 cups)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
2 tablespoons lemon juice
1 1/2 cups mayonnaise (do not use salad dressing)

Steps:

Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
Drain the pasta well in the colander.
Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
Add in chopped tomatoes and cooked cubed chicken; toss to coat.
For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
Add in the mayonnaise and pulse until blended.
Add the mayo mixture to the pasta mixture; toss to combine.
Mix in the Parmesan cheese then season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7

Tips:

For the best flavor, use high-quality ingredients. Fresh vegetables, a flavorful cheese, and a zesty dressing will make a big difference in the taste of the salad.
Don't overcook the chicken. Chicken that is cooked too long will be dry and tough. Cook it just until it is cooked through, about 10 minutes per side for boneless, skinless chicken breasts.
Let the salad cool slightly before serving. This will help the flavors to meld and the dressing to set.
Serve the salad with a variety of toppings. Some popular options include croutons, bacon, avocado, and hard-boiled eggs.

Conclusion:

This Italian Chicken Pasta Salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover chicken. The salad is packed with flavor, thanks to the combination of tender chicken, flavorful vegetables, and a zesty dressing. It is sure to be a hit with everyone who tries it.