Chicken, Fennel & Zucchini Pasta Salad!

I write my blog posts at night after the girls have gone to bed. Usually, it’s a good thing because it means the house is quiet for the first time all day (since they do not nap at the same time) and I can concentrate.

But sometimes, it means that I am burnt out and my mind has so much going through it that you don’t want to hear about. Like how I got my Mom hooked on Empire (tell me you watch!) and she now wants to dress like Cookie Lyon…hats and all. Or how I fought one of the girls for almost 3 hours to go to sleep tonight. Or how I was thrown up on 4 times today. Or how I went to the grocery store with my Dad today, with the babies, and everyone thought he was my husband.

These (and oh so many other things) are not what y’all want to hear about. You want to talk about fun things and recipes, but my brain is just so fried today.

Chicken, Fennel & Zucchini Pasta Salad!

These are the days where I make things like this pasta salad. It’s kind of like my frazzled brain — everything all at once. But somehow, it works…and that’s the gloriousness of a pasta salad!

This recipe is my third recipe for the #TABASCO10 challenge and possibly one of my favorites yet! I used a rotisserie chicken and roasted the zucchini. I added thinly sliced fennel and mini fresh mozzarella balls. Then I tossed the whole salad in a sauce mainly made up of olive oil and green jalapeño TABASCO sauce.

As I mentioned yesterday, the green TABASCO is my absolute favorite…so you really should be surprised to see a second recipe featuring it! It just has such a wonderful flavor without being too spicy and it tastes great on just about everything. I really liked the flavor it added to the pasta salad and ended up making this recipe twice in one week! The leftovers make an awesome lunch during the week!

Chicken, Fennel & Zucchini Pasta Salad

recipe note: If you would like to make & shred your own chicken instead of buying a rotisserie chicken — I have an awesome 30 minute recipe for perfect shredded chicken.


  • 5 tablespoons olive oil, divided
  • 2 large zucchini, halved and sliced
  • 2 1/2 tablespoons TABASCO green jalapeño sauce
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 lb rigatoni, cooked and drained according to directions
  • 2 cups shredded cooked chicken
  • 1 small fennel bulb, thinly sliced
  • 8 oz mini fresh mozzarella pearls



  1. Preheat oven to 400 degrees. Line a baking sheet with foil.
  2. In a medium bowl, toss zucchini and 1 tablespoon olive oil together. Spread zucchini in an even layer on prepared baking sheet and roast for 15 minutes.
  3. While zucchini is roasting, in a very large bowl, whisk together the remaining 4 tablespoons olive oil, 3 tablespoons TABASCO green jalapeño sauce, salt and pepper. Toss cooked rigatoni in sauce.
  4. Once zucchini is cooked, add zucchini, chicken, fennel bulb and mozzarella pearls. Toss to coat in sauce. Serve warm.


Don’t miss my previous two recipes in the #TABASCO10 Challenge:

Chipotle Chicken Zoodle Salad

Zucchini, Mozzarella & Fried Egg Spicy Breakfast Sandwich


This post is sponsored by TABASCO, however all opinions are – as always – all my own! Thank you for supporting the brands that I love!

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