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Italian pasta salad in a dish and ready to serve.
Review Recipe
5 from 1 vote

Italian Chicken Pasta Salad

This Italian Chicken Pasta Salad is made in just under 20 minutes from start to finish.
Course Salad
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Calories 716kcal


  • 1 lb chicken Rotisserie, shredded
  • 2 avocado pitted and diced
  • 1 lb pasta Rotini
  • 1 cup cherry tomatoes
  • 1/2 cup basil fresh, chopped
  • 1 tbsp lime juice
  • salt and pepper to taste

Italian Dressing

  • 1/2 cup white wine vinegar
  • 1 tbsp Italian seasoning
  • 3/4 cup extra virgin olive oil
  • salt and pepper to taste


  • Heat a pot of cold water to boiling.
  • While the water is heating up, shred the chicken if not already shredded.
  • Add pasta to boiling water and cook the pasta as directed. Drain.
  • Mix olive oil, White wine vinegar, and Italian seasoning. Set aside.
  • In a large bowl, combine pasta, chicken, diced avocado, sliced tomatoes, and chopped basil. Top with homemade Italian dressing and mix well.
  • Squeeze fresh lime juice over salad and sprinkle with salt and pepper lightly before serving.


Changle things up and add in a few extras such as: diced green bell pepper, sliced red onion, crumble in cooked bacon, sliced sweet banana peppers, and top with freshly grated parmesan cheese.
You can also use chicken breasts in this recipe if you can’t get a Rotisserie chicken. Just boil two large boneless skinless chicken breasts and then shred them.
Squirt extra lime juice on any visible avocado to keep them from browning.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. 


Calories: 716kcal | Carbohydrates: 64g | Protein: 18g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 40mg | Potassium: 640mg | Fiber: 7g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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