Refreshing Rotisserie Chicken Cucumber Pasta Salad for Summer Bliss

This Rotisserie Chicken Cucumber Pasta Salad is a delightful medley of flavors perfect for summer meals.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Chilling Time 30

Total Time 1 10

Servings: 4 portions

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 whole Rotisserie Chicken Shredded into bite-sized pieces
2 cups Cucumbers Chopped into bite-sized pieces
2 cups Pasta Short pasta like fusilli or penne

For the Dressing

1/4 cup Olive Oil Enhances flavor
2 tablespoons Vinegar Can substitute with lemon juice
to taste Seasoning Customize with salt, pepper, or herbs

Optional Add-ins

1/2 cup Olives Adds a briny kick
1/2 cup Feta Cheese Brings creamy richness
1 whole Avocado Provides a luscious texture

Equipment

Large pot
Colander
Mixing bowl
Spatula
Whisk

Method

Step-by-Step Instructions

Cook the pasta in a large pot of salted water for about 8-10 minutes until al dente. Drain and rinse under cold water.
Shred the rotisserie chicken into bite-sized pieces and chop the cucumbers into bite-sized pieces.
In a mixing bowl, combine cooled pasta, shredded chicken, and chopped cucumbers. Gently fold together.
In a small bowl, whisk together olive oil, vinegar (or lemon juice), and seasonings until emulsified.
Pour the dressing over the salad mixture while gently tossing to coat all ingredients.
Serve immediately or refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

For the best flavor, let the salad sit in the fridge for at least 30 minutes after dressing.

Tried this recipe?

Let us know how it was!