Description
Italian Chicken Pasta Salad is a light, refreshing, and satisfying summer dish featuring tender grilled chicken, perfectly cooked pasta, and vibrant veggies all tossed in a zesty Italian dressing. Ideal for quick meals, picnics, or lunch, it delivers a balance of fresh herbs, crunchy textures, and flavorful ingredients for nourishing and effortless dining during warm days.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
Pasta
- 8 oz rotini or penne pasta
Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, chopped
- 1/4 cup red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and sliced
- 2 tbsp fresh basil, finely chopped
- 2 tbsp fresh parsley, finely chopped
Dressing & Cheese
- 1/3 cup Italian dressing (homemade or bottled)
- 1/4 cup Parmesan cheese, finely grated
Optional Add-ins & Variations
- Chickpeas or grilled tofu (for vegetarian option)
- Chopped pepperoncini or red pepper flakes (for spicy kick)
- Bell peppers, artichoke hearts, or sun-dried tomatoes (extra veggies)
Instructions
- Cook the Pasta: Boil the pasta in salted water until al dente following the package instructions. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and Italian herbs. Grill or pan-sear until fully cooked, then let them cool slightly before slicing into bite-sized pieces.
- Chop the Vegetables and Herbs: Halve the cherry tomatoes, chop the cucumber, thinly slice the red onion, and finely chop the fresh basil and parsley to release their aromas.
- Combine Ingredients: In a large bowl, mix together the cooled pasta, grilled chicken slices, chopped vegetables, Kalamata olives, and fresh herbs so flavors and textures are balanced in every bite.
- Dress and Toss: Pour the Italian dressing over the salad and gently toss everything to evenly coat the ingredients, ensuring the dressing clings to the pasta and chicken.
- Finish with Cheese: Sprinkle the grated Parmesan cheese on top, gently fold it into the salad, and taste to adjust seasoning if needed before serving.
Notes
- Use cold pasta to prevent sticking and maintain ideal salad texture.
- Marinate chicken in Italian dressing beforehand for enhanced flavor.
- Homemade Italian dressing provides the best flavor but quality bottled versions work well.
- Adjust the dressing’s acidity and sweetness to your taste for balanced flavors.
- Chill the salad for at least 30 minutes before serving to allow flavors to meld.
- Store leftovers in an airtight container in the fridge up to 3 days.
- This salad is best fresh or chilled; freezing is not recommended as texture suffers.
- Serve with extra fresh basil, Parmesan shavings, or a drizzle of olive oil for garnish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg