Description
This refreshing Italian Chicken Pasta Salad is the perfect meal for busy weeknights. It combines zesty herb-infused dressing with perfectly grilled chicken, al dente fusilli, and crisp garden vegetables. Designed to be served cold, this dish is great for families who value fresh flavors and quick, minimal cleanup. The marinade improves over time, making it an excellent choice for meal prepping throughout the week.
Ingredients
1.5 lbs Chicken breasts
16 oz Fusilli pasta
2 cups Cherry tomatoes, halved
1 Green bell pepper, diced
1 can Black olives
1 cup Alcohol-free Italian dressing
1/2 cup Parmesan cheese, grated
Garlic powder (for seasoning)
Dried oregano (for seasoning)
Instructions
Boil a large pot of salted water and cook the fusilli until al dente.
Drain the pasta thoroughly and rinse under cold water to stop the cooking process.
Season chicken breasts with garlic powder and dried oregano.
Heat a skillet over medium heat and sear chicken for six minutes per side until reaching an internal temperature of 165 degrees Fahrenheit.
Rest the chicken for five minutes before cutting it into bite-sized pieces.
In a large bowl, combine the cooled pasta, grilled chicken, tomatoes, diced bell pepper, and olives.
Pour the Italian dressing over the mixture and toss to coat evenly.
Top with freshly grated Parmesan cheese and serve chilled.
Notes
Use rotisserie chicken to save time on cooking. If using chickpea pasta, it adds a boost of extra protein. Store leftovers in an airtight container in the refrigerator to allow the flavors to marry, which improves the taste after a few hours.
- Prep Time: 20
- Cook Time: 15
- Category: Lunch
- Method: Boiling and Pan-searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg