Chicken Pasta Salad
Fresh, bright, and endlessly adaptable, this Chicken Pasta Salad is a weeknight hero and a party staple with crunchy veggies, tender chicken, and a tangy-herby dressing that enhances flavor.
Ingredients
Main ingredients
- 1 lb rotini pasta Choose high-quality durum semolina or bronze-cut.
- 1 lb boneless, skinless chicken breasts Brine briefly for moisture.
- 1 cup cucumber, quartered and sliced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ½ cup kalamata olives, halved Buy pitted for convenience.
- ¾ cup small mozzarella balls, halved
- ¼ cup fresh parsley, finely chopped
Dressing ingredients
- 1¼ cups Italian dressing (homemade or store-bought) Look for a quality brand.
- ¾ cup extra virgin olive oil For the dressing.
- ¼ cup red wine vinegar
- 2 tbsp grated Parmesan cheese
- 1 tbsp dried parsley
- 1 tbsp finely minced red bell pepper
- 1½ tsp dried minced onion
- ½ tsp dried basil
- ¾ tsp dried oregano
- ½ tsp garlic powder
- 1 tsp salt
- 1 tsp sugar
- ½ tsp black pepper
- Pinch crushed red pepper flakes (optional)
Instructions
Prepare the Chicken
- Trim the chicken breasts, pat dry, and season evenly with 1 tsp Italian seasoning, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the breasts for 4–6 minutes per side until golden, and the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes, then slice or dice into bite-sized pieces.
Cook the Pasta
- Bring a large pot of salted water to a rolling boil and cook the rotini according to package directions until al dente.
- Drain and immediately rinse under cold water or transfer to an ice bath. Drain well and toss with 1 tbsp of olive oil.
Make the Dressing
- Whisk together the dressing ingredients and set aside for at least 5 minutes to let the flavors meld.
Assemble the Salad
- In a large bowl, combine cooled rotini, diced chicken, cucumber, cherry tomatoes, red onion, kalamata olives, mozzarella balls, and parsley.
- Pour dressing over the mixture and toss gently until everything is evenly coated. Let chill for at least 30 minutes before serving.
Notes
For a low-carb twist, pair leftovers with cucumber slices. The pasta salad can be made ahead and stored in an airtight container for up to 4 days.