Italian Pasta Salad with Crispy Chicken Cutlets

If you want a pasta salad substantial enough to serve as a complete meal, this Italian Pasta Salad with Crispy Chicken Cutlets delivers. Tender ditalini pasta is tossed with creamy mozzarella pearls, halved cherry tomatoes, finely diced shallots, fresh parsley, and a bright homemade Italian herb vinaigrette. The salad is finished with crispy Parmesan-coated chicken cutlets and a drizzle of balsamic glaze for sweet-tangy contrast.

Fresh flavors, contrasting textures, and straightforward ingredients make this dish ideal for backyard cookouts, potlucks, weekly meal prep, or family dinners. Make the pasta salad in advance, keep the chicken separate, and add the crisp cutlets just before serving for the best texture.

Why You’ll Love This Recipe

• One-bowl meal: Crispy chicken cutlets turn a simple pasta salad into a satisfying lunch or dinner.
• Classic Italian flavors: Fresh mozzarella, cherry tomatoes, Parmesan, balsamic glaze, and a bright vinaigrette combine beautifully.
• Make-ahead friendly: Prepare most components ahead and finish before serving.
• Great for entertaining: Easy to scale and always popular at gatherings.
• Simple, accessible ingredients: Fresh, everyday items deliver big flavor.

Recipe Ingredients

Crispy Chicken Cutlets

• Chicken breasts — butterflied and pounded thin so they cook evenly.
• Kosher salt and freshly ground black pepper — to season.
• Garlic powder — for savory depth.
• Egg — helps the coating adhere.
• Dijon mustard — adds flavor and helps the egg cling.
• Italian breadcrumbs and panko breadcrumbs — for flavor and extra crunch.
• Parmesan cheese — finely grated, for a nutty golden crust.
• Neutral oil with a high smoke point (avocado or similar) — for shallow frying.

Italian Herb Vinaigrette

• Extra-virgin olive oil — base of the dressing.
• Red wine vinegar — bright acidity.
• Dijon mustard — emulsifier.
• Honey — a touch of sweetness to balance acidity.
• Fresh garlic — finely grated for punch.
• Lemon zest — a bright note without overt tartness.
• Italian seasoning — dried herbs to round out the flavor.
• Kosher salt and black pepper — to taste.

Pasta Salad

• Ditalini pasta — small, bite-sized shapes that capture dressing.
• Mozzarella pearls — creamy pockets throughout the salad.
• Cherry tomatoes — halved for color and sweetness.
• Shallots (or mild yellow onion) — finely diced for mild onion flavor.
• Fresh parsley (optional basil) — for brightness.
• Balsamic glaze — a finishing drizzle to tie flavors together.
• Freshly grated Parmesan — for garnish.

Tips for the Best Pasta Salad

• Cook pasta to al dente so it keeps shape after tossing with dressing.
• Rinse cooked pasta under cold water to stop cooking and cool it quickly for salad texture.
• Drain pasta well before dressing so the vinaigrette isn’t diluted.
• Move fried chicken to a wire rack after cooking to maintain crispness; rest briefly before slicing.
• Add chicken close to serving time to preserve texture. If prepping ahead, store chicken separately and reheat or serve warm on top.
• Start with a modest amount of vinaigrette and add more as needed; a lightly dressed salad holds up better over time.

How to Make

Boil the Pasta

Bring a salted pot of water to a rolling boil and cook ditalini according to package instructions until al dente. Drain and rinse under cold water until completely cooled, then allow to drain thoroughly and transfer to a large serving bowl.

Prepare the Chicken

Butterfly chicken breasts to make thin cutlets, then place each between plastic wrap or in a heavy resealable bag and gently pound to about 1/4-inch thickness. Pat dry and season both sides with kosher salt, pepper, and garlic powder.

Whisk one egg with Dijon mustard in a shallow bowl. In another shallow bowl, combine Italian breadcrumbs, panko, and finely grated Parmesan. Dip each cutlet in the egg mixture, then press into the breadcrumb mixture to coat evenly.

Shallow Fry the Chicken

Heat a thin layer of oil in a large skillet over medium heat. Fry cutlets without overcrowding the pan for 3–4 minutes per side, or until golden and the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate briefly, then move to a wire rack set over a baking sheet to keep them crisp. Let rest 5 minutes, then slice or cube two cutlets for the salad. Save remaining cutlets refrigerated in an airtight container for up to four days.

Make the Italian Herb Vinaigrette

Combine extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, grated garlic, lemon zest, Italian seasoning, kosher salt, and black pepper in a jar. Secure the lid and shake or whisk until emulsified. Taste and adjust seasoning.

Assemble the Pasta Salad

Add the cooled ditalini, mozzarella pearls, halved cherry tomatoes, diced shallots, and chopped parsley to the serving bowl. Season with salt and pepper. Pour in as much vinaigrette as you prefer and toss gently to coat. Arrange sliced or cubed crispy chicken on top and finish with a drizzle of balsamic glaze, freshly grated Parmesan, and a crack of black pepper. If serving immediately, gently fold cubed chicken into the salad so every bite has both pasta and chicken.

Frequently Asked Questions

Other Recipes to Consider Trying

• Chicken Cutlet Chopped Salad with Creamy Banana Pepper Dressing
• OG Chicken Cutlet Pasta Salad with Spicy Peanut Dressing
• Sweet & Spicy Chicken Bowls
• Crispy Chicken Parmesan

Recipe Summary & Details

Equipment

• Large skillet for cutlets
• Meat mallet or rolling pin
• Three shallow bowls or plates for breading
• Wire cooling rack and baking sheet
• Tongs
• Pasta pot with colander
• Mixing bowls for salad and dressing

Ingredients (high-level)

• 1 lb chicken breasts, butterflied
• 1 large egg, 2 tsp Dijon, 2/3 cup Parmesan, 2 x 1/3 cup breadcrumbs (Italian + panko)
• 8–10 oz ditalini pasta, 8 oz mozzarella pearls, 8 oz cherry tomatoes
• ½ cup shallots, ¼ cup parsley, balsamic glaze, ¼–½ cup grated Parmesan for garnish
• Vinaigrette: ½ cup olive oil, ¼ cup red wine vinegar, 2 tsp Dijon, 1 tbsp honey, garlic, lemon zest, Italian seasoning

Nutrition (per serving, pasta salad with dressing — cutlets not included)

Calories: 447 kcal | Carbohydrates: 37 g | Protein: 14 g | Fat: 28 g | Saturated Fat: 6 g | Sodium: 511 mg | Fiber: 2 g | Sugar: 6 g

Nutrition information is an approximation and should be used as a guideline.