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Chicken Pasta Salad with Peperoncini

Sherri's Chicken Pasta Salad

Leftover roasted, grilled or rotisserie chicken gets an encore performance in this pasta salad. Mild (or spicy if you prefer) pickled pepper rings add a punch of flavor and texture to this super simple recipe.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 6 people


  • 12 oz large shell or orecchiette pasta
  • 1/2-1 cup salad dressing or mayonnaise
  • 1 12 oz jar mild banana pepper rings drained, brine reserved
  • 1/2 teaspoon salt
  • 1/2 - 1 teaspoon black pepper
  • 2-3 cups diced cooked chicken


  • Cook pasta according to package directions (check pasta a few minutes before directed time to avoid overcooking); drain.
  • Chop pepper rings in half or in quarters; add to pasta along with 1/2 cup of salad dressing (see note below), salt, black pepper, one-third to one-half of the banana pepper brine, and chicken.
  • Stir gently to combine. Add more salad dressing and/or brine as desired.
  • Serve on arugula, romaine or spinach leaves.


Note: Save the leftover pepper brine in the refrigerator so you can add, along with a little more salad dressing, to the leftovers (if there are any) the next day as the pasta will absorb the dressing as it sits.