Name: Italian Chicken Pasta Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound rotini or penne pasta; 2 pounds boneless, skinless chicken breasts; 1 cup cherry tomatoes, halved; 1 medium red bell pepper, diced; 1 medium yellow bell pepper, diced; 1/2 red onion, thinly sliced; 1 cup fresh mozzarella balls (bocconcini), halved; 1/2 cup kalamata olives, pitted and halved; 1/2 cup sun-dried tomatoes, chopped; 1/4 cup fresh basil leaves, torn; 2 tablespoons fresh parsley, chopped; Salt and black pepper to taste; For the Italian Dressing:; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 tablespoons lemon juice; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon onion powder; 1/4 teaspoon red pepper flakes; Salt and pepper to taste

Description

A refreshing and flavorful pasta salad featuring tender chicken, al dente pasta, and a homemade Italian dressing, perfect for any occasion.

Ingredients

Scale

1 pound rotini or penne pasta
2 pounds boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1/2 red onion, thinly sliced
1 cup fresh mozzarella balls (bocconcini), halved
1/2 cup kalamata olives, pitted and halved
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil leaves, torn
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
1/2 cup extra virgin olive oil (for dressing)
1/4 cup red wine vinegar (for dressing)
2 tablespoons lemon juice (for dressing)
2 cloves garlic, minced (for dressing)
1 teaspoon dried oregano (for dressing)
1 teaspoon dried basil (for dressing)
1/2 teaspoon dried thyme (for dressing)
1/2 teaspoon onion powder (for dressing)
1/4 teaspoon red pepper flakes (for dressing)
Salt and pepper to taste (for dressing)

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Instructions

Cook the pasta according to package directions until al dente, then drain and rinse with cold water.
Season chicken breasts with salt, pepper, and Italian herbs. Cook on medium-high heat for 6-7 minutes per side until cooked through. Let rest for 5 minutes before slicing.
In a bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, basil, thyme, onion powder, and red pepper flakes. Season to taste.
Dice bell peppers, halve cherry tomatoes, slice red onion, and chop sun-dried tomatoes.
Add sliced chicken, vegetables, mozzarella, olives, and sun-dried tomatoes to the pasta. Pour dressing over and toss gently.
Adjust seasoning, then fold in fresh basil and parsley before serving.

Notes

This pasta salad tastes even better after chilling in the refrigerator. Consider adding extra dressing before serving if needed.

Nutrition

Serving Size: 1 serving
Calories: 485
Sugar: 4g
Sodium: 680mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg