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Rotisserie Chicken Pasta Salad

4.91 from 10 votes

Made with delish leftover rotisserie chicken, this Rotisserie Chicken Pasta Salad is creamy, tangy, and loaded with great flavors! Easy to make and a dish everyone will love, it’s great for lunch, dinner, or as a side dish!

Rotisserie Chicken Pasta Salad in a black bowl with serving plates in the background.

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Super creamy, flavorful, and loaded with tasty ingredients, this Rotisserie Chicken Pasta Salad is always a hit at potlucks, BBQs, parties, events of all kinds, and just dinner on a Tuesday night. I love that I can use rotisserie chicken – even leftover chicken – to make this salad come together so quickly and easily.

And, it’s great for making ahead of time! I just get it all ready to go and keep the dressing separate until about 30 minutes before serving. Then a quick mix and dinner is served.

What you’ll love about Rotisserie Chicken Pasta Salad


  • It’s meaty, creamy, and filled with tasty ingredients!
  • So easy to make and not much chopping!
  • Everyone loves it and wants seconds!
A top-down shot of chicken pasta salad in a black serving bowl with serving plates to the side.

Ingredients

  • Pasta – Any short pasta will work, but I like farfalle (bowties) for this salad.
  • Rotisserie chicken – Leftover rotisserie chicken is excellent in this recipe, but any leftover cooked chicken will work.
  • Plain Greek yogurt – Make sure this is plain and unsweetened Greek yogurt. It has a lovely tang and makes the dressing so creamy.
  • Roasted red peppers – From a jar, or get all cheffy and roast your own peppers.
  • Red onion – Diced.
  • Parsley – A few tablespoons chopped finely.
  • Garlic – Just one clove, minced finely.
  • Lemon juice – From a fresh lemon.
  • White wine vinegar – Or use a bit more lemon juice.
  • Fresh basil – Adds a pop of freshness and color.
  • Sugar – Just a wee teaspoon of sugar to offset the sourness of the citrus. This is optional.
Labeled ingredients to make Rotisserie Chicken Pasta Salad.

How To Make The Best Rotisserie Chicken Pasta Salad

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

  1. Cook the pasta according to package directions, but cook it 1 minute less so that it is al dente. Drain it and run the hot pasta under cold running water to cool it down. Set the drained and cooled pasta aside.
  2. Chop the chicken into smallish bite-sized chunks, slice the roasted red bell peppers, dice the red onion, chop the herbs, and mince the garlic. Add all this to a large bowl big enough to hold the pasta and chicken.
  3. Add the pasta and chicken and toss well.
  4. Make the dressing by mixing the Greek yogurt with the lemon juice, white wine vinegar, and sugar. Mix well and refrigerate until ready to dress the salad.
  5. Toss the dressing with the salad about 30 minutes before serving.
  6. Enjoy!

Chef Jenn’s Tips

  • I use Costco rotisserie chicken in this pasta salad, but any cooked and cooled rotisserie chicken will work.
  • White and dark meat are both fine in this pasta recipe.
  • This is a no mayonnaise pasta salad, but if you really love mayo, you can use half Greek yogurt and half mayonnaise.
  • I like using full-fat Greek yogurt, but you can use whatever you like.
  • Get creative! Cooked peas, shredded carrots, thinly-sliced celery, and halved grape tomatoes would all work in this salad.

Recommended

Storage

Pack any leftover Rotisserie Chicken Pasta Salad in an airtight container and pop it into the fridge for up to 4 days, unless you used leftover chicken and it’s been around for a while. You don’t want to keep leftover chicken for more than about 5 days in total. Even if it’s in your pasta salad.

Step By Step Process

Rotisserie Chicken Pasta Salad in a black bowl with serving plates in the background.
Print Pin
4.91 from 10 votes

Rotisserie Chicken Pasta Salad

Creamy, tangy, and loaded with amazing flavors and fresh herbs, this Rotisserie Chicken Pasta Salad is the perfect use of leftover chicken. Everyone loves this dish, and it's hearty enough to be the main meal but it's also a great side dish.
Course Salad
Cuisine American
Keyword chicken, chicken salad, farfalle pasta, german noodles, greek yogurt, pasta, pasta salad, rotisserie chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 237kcal

Ingredients

  • 8 ounces bowtie pasta cooked to al dente
  • 2 cups diced rotisserie chicken white and dark meat
  • 1/2 cup sliced roasted red peppers drained
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley

For the dressing:

  • 3/4 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar optional

Instructions

  • Cook the pasta according to package directions, but cook it 1 minute less so that it is al dente. Drain it and run the hot pasta under cold running water to cool it down. Set the drained and cooled pasta aside.
  • Chop the chicken into smallish bite-sized chunks, slice the roasted red bell peppers, dice the red onion, chop the herbs, and mince the garlic. Add all this to a large bowl big enough to hold the pasta and chicken.
  • Add the pasta and chicken and toss well.
  • Make the dressing by mixing the Greek yogurt with the lemon juice, white wine vinegar, and sugar. Mix well and refrigerate until ready to dress the salad.
  • Toss the dressing with the salad about 30 minutes before serving.
  • Serve and enjoy!

Notes

Chef Jenn’s Tips

  • I use Costco rotisserie chicken in this pasta salad, but any cooked and cooled rotisserie chicken will work.
  • White and dark meat are both fine in this pasta recipe.
  • This is a no mayonnaise pasta salad, but if you really love mayo, you can use half Greek yogurt and half mayonnaise.
  • I like using full-fat Greek yogurt, but you can use whatever you like.
  • Get creative! Cooked peas, shredded carrots, thinly-sliced celery, and halved grape tomatoes would all work in this salad.

Nutrition

Serving: 1cup | Calories: 237kcal | Carbohydrates: 31g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 199mg | Potassium: 230mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn