Favorite Chicken Pasta Salad
Prep time
Cook time
Total time
Chicken pasta salad is a great dish to make on the weekend using leftover chicken from a roasted or rotisserie chicken. You can eat the chicken pasta salad for lunch or for dinner. It’s so universal and you can add so many different ingredients to diversify the flavors. Here’s my favorite combination of ingredients. I also use fun-shaped pasta to make it exciting. You can use multi-colored pastas, too! Add your flare!
Recipe type: Salad; Pasta; Lunch; Dinner; Side Dish
Cuisine: Italian; American
Serves: 8
  • ½ bag of pasta, 8 oz., 250 grams, Radiatori
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 stalks of celery, thinly sliced
  • 2 roma tomatoes, diced
  • 8 oz cooked chicken, chopped (best to use leftover chicken from your roasted or rotisserie chicken)
  • ½ cup parmesan cheese, shredded (to make it simple, I buy pre-shredded cheese)
  • 1 Tbsp dried basil
  • ¼ cup balsamic vinegar
  • Salt & Pepper to taste
  1. Boil the water and add the pasta. Cook according to the package. Drain. Let the pasta cool for 5 minutes.
  2. Meanwhile, chop the bell peppers, celery, tomatoes, and chicken.
  3. In a big bowl, combine all the ingredients together. Stir and serve.
Nutrition Information
Serving size: 1 cup Calories: 194.6 Fat: 3.1 Saturated fat: 1.2 Carbohydrates: 25.6 Sugar: 3.5 Sodium: 107.8 Fiber: 2.1 Protein: 14.9 Cholesterol: 28.5
Recipe by Sarah Koszyk at http://sarahkoszyk.com/favorite-chicken-pasta-salad/