Chicken Pasta Salad
Ingredients
The salad
-
1
pound
rotini pasta
-
1
pound
boneless skinless chicken breasts
-
1
teaspoon
Italian seasoning
-
1
tablespoon
olive oil
-
1
cup
cucumber, quartered and sliced
-
1
cup
cherry tomatoes, halved
-
¼
cup
red onion, thinly sliced
-
½
cup
kalamata olives, halved
-
¾
cup
small mozzarella balls, halved
-
¼
cup
fresh parsley leaves, finely chopped
-
1¼
cups
Italian dressing
-
to taste
salt and pepper
The dressing
-
¾
cup
extra virgin olive oil
-
¼
cup
red wine vinegar
-
2
tablespoons
grated parmesan cheese
-
1
tablespoon
dried parsley
-
1
tablespoon
fresh red bell pepper, finely minced
-
1½
teaspoons
minced dried onion
-
½
teaspoon
dried basil
-
¾
teaspoon
dried oregano
-
½
teaspoon
garlic powder
-
1
teaspoon
salt
-
1
teaspoon
sugar
-
½
teaspoon
black pepper
-
pinch
crushed red pepper flakes (optional)
Instructions
- Preheat the grill to medium-high heat and prepare the chicken with olive oil, Italian seasoning, salt, and pepper.
- Grill the chicken for 5-6 minutes per side until cooked through, then let it cool and cut into bite-sized pieces.
- Cook the rotini pasta according to package directions, then drain and rinse under cool water.
- Combine all dressing ingredients in a jar or bowl, whisk or shake to combine, and refrigerate until needed.
- In a large bowl, mix the pasta with chicken, cucumber, cherry tomatoes, red onion, olives, mozzarella, and parsley.
- Pour the dressing over the pasta mixture, toss to coat, and season with salt and pepper to taste.
- Serve immediately or refrigerate for later use.
Nutrition Facts (estimated)
Servings
8
Calories
341
Total fat
18g
Total carbohydrates
42g
Total protein
17g
Sodium
716mg
Cholesterol
14mg
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