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Pasta Fazool Chicken Salad

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1 cup creamy Italian salad dressing
1 cup mayonnaise
1/2 cup Greek yogurt
1/2 cup grated Parmesan cheese
2 rotisserie chickens
1 (16-ounce) package farfalle pasta
1 1/2 pounds green beans
1 (16-ounce) can canned navy beans, drained and rinsed
1 red bell pepper, chpped
1 yellow bell pepper, chopped
2 cups mini tomatoes
2 cups cubed Havarti cheese
8 slices bacon, crisply cooked and crumbled
1/2 cup chopped fresh basil

Pasta Fazool Chicken Salad

This delicious riff on the classic Italian soup is the perfect dinner for hot summer nights.

  • Serves 10
  • Easy

About This Recipe

Pasta Fagioli (colloquially known as Pasta Fazool) is an Italian soup that is rich with vegetables, beans, and pasta. The recipe title translates to “pasta and beans.” That combination may seem strange, but it’s delicious. This dish is pretty irresistible, especially when it’s cold and snowy outside. But in the summer, this Pasta Fazool Chicken Salad is what I make.

This colorful, flavorful, and healthy salad is the perfect choice for the end of summer. It’s made with lots of fresh veggies that are enveloped in a creamy Italian salad dressing. Pasta and navy beans, along with bacon and cheese, round out the recipe.

You can, of course, use your favorite ingredients in this recipe. Choose a different kind of bean (garbanzo, black beans, kidney beans), use other veggies (sliced zucchini, yellow summer squash, or peas), and different kinds of cheese (Cheddar, Colby, Monterey Jack.) One thing that’s nice about salad recipes is that you don’t have to slavishly follow them. Make the salad according to your taste.

Just prepare the salad in the morning when it’s cool, put it in the fridge, and then dinner is ready in seconds! What could be better than that?

How to make the best Pasta Fazool Chicken Salad:

  • Use rotisserie chicken (as I have said so many times before) in all chicken salads. The chicken is always tender and perfectly cooked and safe. Cube the meat while it’s warm and add it to the dressing so it stays moist.
  • Make sure that you choose good quality veggies for this recipe too. Veggies should be brightly colored and firm. Avoid any with soft spots or damage.
  • For best results, use Parmesan cheese that you grate yourself. If you can afford it, Parmigiano Reggiano is the best.

Why this recipe works:

  • Pasta and beans is a classic combination. It’s hearty and delicious when paired with a flavorful dressing and lots of fresh crisp vegetables.

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In a large bowl, combine the salad dressing, mayonnaise, yogurt, and Parmesan cheese and set aside. Then bring a large pot of water to a boil.


Meanwhile, break down the chickens, cube the meat, and add to the salad dressing. Cut the beans in half.


Cook the pasta according to package directions. This should take about 9 to 11 minutes. Add the green beans to the pot during the last three minutes of cooking time.


Drain the pasta and beans and add to the dressing. Add the navy beans, bell peppers, tomatoes, cheese, bacon, and basil, and mix gently.


Cover and chill for 2 to 3 hours before serving.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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