Cici's Pasta Salad Recipe: Triple-Layered Crunch With No Mayo

This Cici's pasta salad recipe delivers the same triple-layered crunch and bold flavors you love—without a single drop of mayo. The secret lies in a tangy vinaigrette that clings to every ingredient while crisp vegetables and protein hold their texture, even after chilling.

I've perfected this version over years of testing, ensuring restaurant-quality results at home with just 15 minutes of prep (plus mandatory chilling time).

The foundation starts with al dente rotini, tossed with a bright Italian dressing that balances sweet, tangy, and savory notes perfectly. Grilled chicken adds protein while bell peppers, celery, and red onion provide that signature crunch.

What makes this version special is the dressing—no mayo means no soggy salad, just vibrant flavors that stay crisp even after sitting overnight.

By the time you're ready to serve, you'll have a pasta salad with three distinct textures: tender pasta, crisp vegetables, and juicy protein. The colors are vibrant—red, green, and white—making it as visually appealing as it is delicious.

This is the kind of dish that disappears quickly at picnics, potlucks, or as a side for grilled meats.

Best of all, it keeps well for up to 4 days in the fridge, making it perfect for meal prep. The flavors actually improve as the salad sits, allowing the dressing to penetrate every ingredient. Here's how to make it exactly like Cici's—crisp, flavorful, and foolproof.

Ingredients for cici's pasta salad

Sixteen ingredients for a restaurant-style pasta salad that stays crisp and vibrant—no mayo needed.

The rotini is the backbone, so look for a sturdy brand like Barilla—it holds up better to chilling. Pre-cut veggies from the store work (they're already washed!), but if you're feeling fancy, Trader Joe's has the best pre-diced bell peppers and celery for this. For the chicken, boneless, skinless breasts are easiest—just grill or bake until internal temp hits 165°F. I always slice it thin while warm so it stays tender. The red onion? Vidalia if you can find it—sweeter and less harsh than regular red onions.

No red wine vinegar? Apple cider vinegar works perfectly—just add a pinch more sugar to balance. Dijon mustard is key here—if you've only got yellow mustard, use half the amount. The sugar might seem odd, but it cuts through the vinegar's sharpness. For the veggies, substitute green bell pepper for red if that's what's on sale, or swap celery for fennel if you're feeling adventurous. The parsley is just for garnish, so fresh is ideal but dried works in a pinch (use half the amount).

This salad gets better as it sits—plan for at least 2 hours of chilling before serving. Store in an airtight container with parchment paper between layers to keep everything crisp. Keeps for 4 days in the fridge, but the dressing will get stronger, so taste before serving. I always double the dressing and keep it separate until right before tossing—gives everyone control over how tangy they want it.

Step-by-step instructions for Cici's pasta salad

Here's how to assemble this triple-layered crunch masterpiece with a bright, tangy dressing.

Bring a large pot of water to a rolling boil and add 1.5 lbs rotini pasta. Cook according to package directions until al dente, which should be about 11-12 minutes for this shape. You want the pasta to hold its shape but still have a slight bite.

Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. Shake the colander gently to remove excess water, then transfer the warm pasta to a large mixing bowl. While it's still warm, toss with 1 tablespoon granulated sugar and 1 teaspoon kosher salt. This helps season the pasta evenly and prevents it from becoming bland later.

While the pasta cooks, prepare the 1.5 lbs boneless skinless chicken breast. Season both sides generously with 1 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper. You can either grill over medium-high heat for 6-7 minutes per side or bake in a 400°F oven for 20-25 minutes, until the internal temperature reaches 165°F.

Let the chicken rest for 5 minutes before slicing it thinly against the grain. This resting time ensures the juices redistribute, making each slice more tender. Once sliced, set the chicken aside and let it cool slightly before adding it to the pasta salad. The warm chicken will help the dressing cling better to everything.

While the chicken rests, prepare the vegetables. Dice the 1 whole red bell pepper into ½-inch pieces, removing seeds and membranes first. Cut the 3 whole celery stalks into ¼-inch dice, removing the strings. Thinly slice the 1 whole red onion into ⅛-inch rounds—this will help it soften slightly but still maintain some crunch.

Place each vegetable in separate bowls. This keeps them from getting soggy before assembly. The bell pepper should be bright and crisp, the celery should have a satisfying snap, and the onion should add a sharp bite. Taste each one individually to ensure they're fresh and properly seasoned.

In a small bowl, whisk together the 0.5 cup extra-virgin olive oil, 0.25 cup red wine vinegar, 1 tablespoon Dijon mustard, 0.5 teaspoon kosher salt, and 0.25 teaspoon freshly ground black pepper. Start with a slow whisk to emulsify the ingredients, then increase speed until the dressing is smooth and slightly thickened.

Taste the dressing and adjust the balance of flavors. If it's too sharp, add a pinch more sugar. If it's too mild, add a splash more vinegar. The dressing should be bright, tangy, and just slightly sweet—this is what makes Cici's pasta salad stand out. Set the dressing aside until ready to combine everything.

In the large bowl with the warm pasta, gently fold in half of the sliced chicken breast. Then, add one-third of each vegetable—bell pepper, celery, and onion. Toss everything together lightly with tongs, being careful not to break the pasta or crush the vegetables. You want to maintain that satisfying crunch.

Pour half of the vinaigrette dressing over the mixture and toss again. Taste and adjust seasoning if needed. Let the salad sit for 5 minutes to allow the flavors to meld. Then, layer the remaining chicken and vegetables on top, drizzle with the remaining dressing, and toss one final time. Garnish with 0.25 cup chopped fresh parsley just before serving to add a fresh, vibrant touch.

Pro cooking tips for cici's pasta salad

Pasta Cooking Secrets

Cook your rotini pasta 1 minute less than package instructions suggest—this ensures it stays al dente even after chilling. I use Barilla rotini because it holds up better than generic brands. Reserve ½ cup pasta water before draining to help emulsify the dressing later if needed. 🍝

Chicken Texture Tricks

Slice chicken thinly against the grain while still warm for maximum tenderness. I prefer grilling over baking because it adds subtle smokiness, but bake at 400°F if grilling isn't an option. Let it rest 5 minutes before slicing—this prevents dry, stringy results. 🍗

Vegetable Prep Tips

Cut bell pepper and celery into uniform sizes (½-inch and ¼-inch respectively) for even texture. Thinly slice red onion ⅛-inch thick so it softens slightly but maintains bite. Store each veggie in separate containers until assembly to prevent premature wilting. 🧅

Dressing Mastery

Whisk the dressing slowly at first to emulsify the oil and vinegar properly. Start with 1 tbsp Dijon mustard—this is non-negotiable for authentic flavor. Taste and adjust with sugar or vinegar while making, not after. The dressing should coat a spoon but remain pourable. 🍯

Assembly Technique

Work in two batches when assembling: toss half the ingredients first, let sit 5 minutes, then add the rest. This ensures even coating without breaking the pasta. Use tongs instead of forks to avoid crushing the vegetables. 🥗

Chilling Strategy

Store salad in an airtight container with parchment paper between layers. Chill at least 2 hours (overnight is ideal) to let flavors meld. The longer it sits, the better the dressing penetrates—just taste before serving and adjust seasoning if needed. ❄️

Frequently asked questions