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Italian Chicken Pasta Salad

Italian Chicken Pasta Salad
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A vibrant and refreshing Italian Chicken Pasta Salad combining tender grilled chicken, al dente pasta, crisp vegetables, and a tangy Italian vinaigrette. Perfect for warm days, light lunches, or meal prep, this salad is quick to make, flavorful, and adaptable to various dietary needs.

Ingredients

Scale

Protein

  • 2 grilled chicken breasts, sliced into bite-sized pieces

Pasta

  • 2 cups rotini or penne pasta

Vegetables & Herbs

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup kalamata olives, pitted and halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh basil leaves, roughly chopped

Dressing & Extras

  • 1/3 cup Italian dressing
  • 1/4 cup freshly grated Parmesan cheese (optional)
  • Salt and pepper, to taste
  • Italian herbs for chicken seasoning (e.g., oregano, thyme, basil)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. Prepare the Chicken: Season chicken breasts with salt, pepper, and Italian herbs. Grill over medium heat until fully cooked and juices run clear, about 6-7 minutes per side. Let rest before slicing into bite-sized pieces.
  3. Chop the Vegetables: Slice cherry tomatoes in halves, dice cucumber, finely chop red onion, and roughly chop fresh basil leaves. Pit and halve kalamata olives if needed.
  4. Combine Ingredients: In a large bowl, add cooked pasta, sliced chicken, and chopped vegetables. Toss gently to combine evenly.
  5. Dress the Salad: Pour Italian dressing over the salad and toss thoroughly so every bite is coated in the zesty vinaigrette. Add freshly grated Parmesan cheese if desired.
  6. Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately for a fresher taste. Enjoy cold or at room temperature.

Notes

  • Cook pasta until al dente to prevent a mushy salad.
  • Grill chicken for extra smoky flavor instead of pan cooking.
  • Use fresh herbs like basil or parsley to brighten the taste.
  • Prepare the dressing ahead of time for better flavor infusion.
  • Chill the salad before serving to allow flavors to marry beautifully.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Avoid freezing as texture and flavor will degrade.
  • This salad is best served cold or at room temperature; reheating is not recommended.

Nutrition

Keywords: Italian chicken pasta salad, grilled chicken pasta salad, summer pasta salad, Italian pasta salad, easy pasta salad, healthy pasta salad

Find it online: https://emillycooks.com/italian-chicken-pasta-salad/