Description
Italian Chicken Pasta Salad: Juicy chicken, vibrant veggies, and zesty Italian dressing make this quick, crowd-pleasing delight.
Ingredients
Scale
- 8 oz (225g) rotini pasta or fusilli
- 2 cups (300g) cooked chicken breast, diced (about 2 medium breasts)
- 1 cup (150g) cherry tomatoes, halved
- 1 medium red bell pepper, diced (about 1 cup)
- 1 medium yellow bell pepper, diced (about 1 cup)
- ½ medium red onion, thinly sliced (about ½ cup)
- 1 cup (100g) cucumber, diced
- ½ cup (60g) black olives, sliced
- ⅓ cup (50g) pepperoncini, sliced (optional)
- 4 oz (115g) fresh mozzarella pearls or cubed
- ¼ cup (15g) fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Prepare the Pasta Begin by bringing a large pot of water to a rolling boil. Add 1 tablespoon of salt and your pasta, then cook until just al dente according to package directions, usually 7-9 minutes. Drain immediately and rinse under cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl. Toss with 1 tablespoon of olive oil to prevent sticking while you prepare the remaining ingredients.
- Step 2: Make the Dressing In a medium bowl or mason jar, combine all dressing ingredients: olive oil, red wine vinegar, lemon juice, minced garlic, Italian seasoning, Dijon mustard, salt, pepper, and honey if using. Whisk vigorously or seal and shake the jar until thoroughly emulsified. Set aside to allow flavors to develop while you prepare the remaining ingredients.
- Step 3: Prepare Vegetables and Chicken Dice your bell peppers into uniform ½-inch pieces for consistent texture throughout the Italian Chicken Pasta Salad. Halve the cherry tomatoes, slice the red onion thinly, and cube the cucumber. If your chicken isn’t already cooked, season chicken breasts with salt, pepper, and Italian seasoning, then grill or bake until reaching an internal temperature of 165°F (74°C). Allow to cool slightly before cutting into ½-inch cubes.
- Step 4: Assemble the Salad Add the diced chicken, prepared vegetables, olives, pepperoncini (if using), and mozzarella pearls to the bowl with the pasta. Gently toss to combine all ingredients evenly. Pour about three-quarters of the prepared dressing over the salad and fold carefully to coat all ingredients without breaking up the pasta or smashing the tomatoes.
- Step 5: Final Touches Add the freshly chopped basil and parsley to the Italian Chicken Pasta Salad, gently folding to incorporate. Taste and adjust seasoning as needed, adding more salt, pepper, or the remaining dressing according to your preference. For best results, cover and refrigerate for at least 30 minutes (or up to 24 hours) before serving to allow flavors to meld. Toss once more and garnish with additional fresh herbs just before serving.