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Italian Chicken Pasta Salad for 50 People

This Italian Chicken Pasta Salad with Salami, Mozzarella, and Pepperoncini feeds 50 people without turning you into the unpaid caterer everyone suddenly depends on. Rotisserie chicken, salami, mozzarella, pepperoncini, rotini, tomatoes, cucumber, basil, Parmesan, and a bright Italian-style dressing make this big-batch pasta salad fresh, filling, and dangerously buffet-friendly.
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Prep Time 45 minutes
Cook Time 15 minutes
Course Main Course
Servings 50

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 5 pounds rotini pasta
  • 2 tablespoons salt for the pasta water
  • 4 to 5 large rotisserie chickens skin removed and meat shredded or chopped, about 6 to 7 pounds cooked chicken
  • 1 ¼ cups olive oil
  • ¾ cup apple cider vinegar
  • ¾ cup lemon juice
  • ½ cup pepperoncini brine optional
  • ½ cup honey plus more to taste
  • 5 tablespoons Italian seasoning
  • 3 tablespoons lemon zest
  • 1 tablespoon black pepper plus more to taste
  • 2 teaspoons salt plus more to taste
  • 1 teaspoon cayenne pepper optional
  • 5 cups diced Roma tomatoes or halved cherry tomatoes
  • 5 cups peeled and diced cucumber
  • 2 pounds hard salami diced or sliced into thin strips
  • 2 pounds mozzarella pearls drained
  • 2 cups sliced pepperoncini drained
  • 4 cups loosely packed fresh basil leaves thinly sliced
  • 2 ½ cups grated Parmesan cheese plus more if desired

Instructions

  • Cook the Pasta: Bring a very large pot of water to a boil and add the salt. Cook the rotini until al dente according to the package directions, then drain it well and let it cool slightly.
    5 pounds rotini pasta, 2 tablespoons salt
  • Prepare the Chicken: Remove the skin from the rotisserie chickens, then pull the meat from the bones. Shred or chop the chicken into bite-size pieces and place it in very large mixing bowls or disposable aluminum pans.
    4 to 5 large rotisserie chickens
  • Make the Dressing: In a large bowl, whisk together the olive oil, apple cider vinegar, lemon juice, pepperoncini brine if using, honey, Italian seasoning, lemon zest, black pepper, salt, and cayenne if using. Taste and adjust with more honey, lemon juice, salt, or black pepper if needed.
    1 ¼ cups olive oil, ¾ cup apple cider vinegar, ¾ cup lemon juice, ½ cup pepperoncini brine, ½ cup honey, 5 tablespoons Italian seasoning, 3 tablespoons lemon zest, 1 tablespoon black pepper, 2 teaspoons salt, 1 teaspoon cayenne pepper
  • Combine Pasta and Chicken: Add the cooked pasta to the bowls or pans with the rotisserie chicken. Pour about three-quarters of the dressing over the pasta and chicken, then toss gently until everything is evenly coated.
  • Add the Mix-Ins: Add the tomatoes, cucumber, salami, mozzarella pearls, pepperoncini, basil, and Parmesan cheese. Toss gently so the pasta salad is evenly mixed without smashing the mozzarella or turning the whole thing into a deli counter landslide.
    5 cups diced Roma tomatoes or halved cherry tomatoes, 5 cups peeled and diced cucumber, 2 pounds hard salami, 2 pounds mozzarella pearls, 2 cups sliced pepperoncini, 4 cups loosely packed fresh basil leaves, 2 ½ cups grated Parmesan cheese
  • Adjust the Flavor: Add the remaining dressing as needed, then taste again. Adjust with more salt, black pepper, lemon juice, Parmesan, Italian seasoning, or honey. The flavor should be bold because pasta absorbs dressing as it sits.
  • Chill the Pasta Salad: Cover the pasta salad and refrigerate it for at least 1 hour before serving. This helps the flavors come together and keeps the texture fresh.
  • Toss Before Serving: Right before serving, toss the pasta salad again. If it looks dry, add a splash of olive oil, lemon juice, or a little extra pepperoncini brine.
  • Serve for a Crowd: Serve chilled or slightly cool in large trays or bowls with tongs. Keep it refrigerated until close to serving time, especially because this recipe includes chicken and cheese.