Homemade Chicken Pasta Salad with Italian Dressing

I didn’t make pasta salad until I was in my thirties. Growing up, my mom always made the same boring version with mayo, and I just couldn’t get past how heavy it felt. Then one summer, a friend brought this Italian dressing version to a barbecue, and it completely changed my mind.

The secret is skipping the mayo altogether and using a good Italian dressing instead. It keeps everything light and adds so much flavor without that thick, goopy texture. Plus, you can throw in bacon and chicken, which makes it filling enough to be a whole meal. My kids actually ask for this one, which is saying something when it comes to anything with vegetables in it.

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What Kind of Pasta Should I Use?

For chicken pasta salad, you’ll want to stick with short pasta shapes that can hold onto the dressing and other ingredients. Rotini, penne, or bow tie pasta are all great choices because their shapes create little pockets that catch the Italian dressing and bits of chicken and bacon. I’d avoid long noodles like spaghetti or fettuccine since they don’t work as well in cold salads and can be harder to eat. If you’re looking for a healthier option, whole wheat pasta works just fine here, though it will give you a slightly nuttier flavor and firmer texture. Whatever you choose, just make sure to cook it al dente since it will soften a bit more as it sits in the dressing.

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Options for Substitutions

This pasta salad is pretty forgiving when it comes to swapping ingredients:

• Bacon: Turkey bacon works great if you’re looking for a lighter option, or you can skip it altogether and add some extra roasted red peppers for a different flavor profile.
• Pasta: Any short pasta shape works here – try penne, rotini, bow ties, or shells. They all hold the dressing well and make the salad easy to eat.
• Chicken breast: Rotisserie chicken is a real time-saver for this recipe. You can also use leftover grilled chicken or swap in turkey breast if that’s what you have on hand.
• Monterey Jack cheese: Cheddar, mozzarella, or provolone all work nicely here. Pick whatever melty cheese you like or have in your fridge.
• Italian dressing: Store-bought is convenient, but homemade Italian dressing works too. You could also try ranch or a balsamic vinaigrette for a different twist on the flavor.
• Roasted red peppers: Fresh bell peppers (any color) can replace these – just dice them up. You’ll lose that roasted flavor but still get a nice crunch and sweetness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta salad is adding the dressing while the pasta is still warm, which causes it to absorb too much liquid and leaves your salad dry – always let your pasta cool completely and rinse it with cold water first.

Overcooking your chicken breast is another common issue that leads to tough, rubbery pieces in your salad, so use an instant-read thermometer and remove the chicken from heat when it reaches 155°F, allowing it to coast to 165°F while resting.

Don’t skip caramelizing those onions for the full 15-20 minutes on low heat, as rushing this step means you’ll miss out on the sweet, deep flavor that makes this salad special.

Finally, make the salad at least an hour before serving so the flavors have time to blend together, and keep some extra Italian dressing on hand since pasta tends to soak it up as it sits in the fridge.

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What to Serve With Chicken Pasta Salad?

This chicken pasta salad is pretty hearty on its own, so I like to keep the sides simple and fresh. A basket of warm garlic bread or buttery dinner rolls is perfect for rounding out the meal, especially if you’re serving this at a backyard barbecue or potluck. For something lighter, try pairing it with fresh fruit like watermelon slices or a bowl of mixed berries, which gives a nice sweet contrast to the savory Italian dressing. If you want to add more veggies to the table, some grilled corn on the cob or a simple cucumber and tomato salad works great alongside this dish.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors blend together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to add a splash more dressing before serving since the pasta tends to soak it up over time.

Make Ahead: This is a great make-ahead dish for parties or meal prep. You can cook everything the night before and toss it together a few hours before serving. Just wait to add the dressing until you’re ready to serve, or keep some extra on hand to freshen it up.

Serve: This salad is best served cold or at room temperature. If you’re taking it to a potluck or picnic, just give it a good stir before serving and maybe drizzle a little extra dressing on top to make it look fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 160-180 g
• Fat: 110-130 g
• Carbohydrates: 230-250 g

Ingredients

For the salad:

• 8 strips bacon (I use Oscar Mayer Center Cut for less grease)
• 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 large onions (thinly sliced into half-moons)
• 12 oz pasta
• 1 lb chicken breast (diced into 3/4-inch pieces)
• 10 oz monterey jack cheese (cut into 1/2-inch cubes)
• 1/2 cup roasted red peppers

For the dressing:

• 1/2 cup italian dressing (I prefer Wish-Bone for the zesty flavor)
• 1/4 tsp garlic powder

Step 1: Cook the Bacon and Caramelize the Onions

• 8 strips bacon
• 1.5 tbsp butter
• 2 large onions

Cook the bacon strips in a large skillet over medium-high heat for about 8 minutes until crispy, then transfer to a paper towel-lined plate and crumble once cooled.

In the same skillet with the bacon fat, add the butter and thinly sliced onions.

Cook over medium-high heat for 5-8 minutes, stirring occasionally, until the onions begin to soften and lighten in color.

Then reduce heat to medium-low and continue cooking for 15-20 minutes more, stirring frequently, until the onions are deeply golden brown and sweet—this caramelization creates the flavor backbone of the salad.

I like to let the onions sit undisturbed for a minute or two between stirs to develop that golden color more efficiently.

Step 2: Cook the Pasta and Chicken

• 12 oz pasta
• 1 lb chicken breast
• 1/4 tsp garlic powder

While the onions are caramelizing (you can start this after the first 5-8 minutes of onion cooking), bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

Drain the pasta and rinse with cold water to stop the cooking process and cool it down for the salad.

In another skillet, heat a bit of oil or butter over medium-high heat and cook the diced chicken breast pieces for 6-8 minutes, stirring occasionally, until cooked through and lightly golden on the edges.

Season the chicken with the garlic powder as it cooks.

I find that dicing the chicken into uniform 3/4-inch pieces ensures everything cooks evenly and creates better texture in the final salad.

Step 3: Assemble and Dress the Salad

• cooked pasta from Step 2
• crumbled bacon from Step 1
• caramelized onions from Step 1
• cooked chicken from Step 2
• 10 oz monterey jack cheese
• 1/2 cup roasted red peppers
• 1/2 cup italian dressing

In a large bowl, combine the cooled pasta from Step 2, crumbled bacon from Step 1, caramelized onions from Step 1, cooked chicken from Step 2, monterey jack cheese cubes, and roasted red peppers.

Pour the Italian dressing over the mixture and toss well until everything is evenly coated and combined.

Let the salad sit for a few minutes before serving to allow the flavors to meld together.