Easy Italian Chicken and Pasta Salad
A vibrant, protein-packed salad featuring tender chicken, fresh veggies, and pasta, dressed with a zesty Italian dressing. Perfect for lunchboxes, dinner tables, or potlucks.
Ingredients
Main Ingredients
- 2 cups cooked pasta Use your favorite pasta shape.
- 1 cup cooked chicken, diced Can use rotisserie chicken for convenience.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1 cup bell pepper, diced Any color of your choice.
- 1/2 cup olives, sliced Black or green olives work well.
- 1/2 cup Italian dressing Adjust according to taste.
- to taste salt and pepper For seasoning.
- 1/4 cup fresh basil, chopped For garnish.
Instructions
Preparation
- Boil your pasta in salted water for about 8-10 minutes until al dente. Drain and cool under cold water.
- Chop your cooked chicken into bite-sized pieces and prepare your vegetables as listed in the ingredients.
- Place the cooked pasta in a large bowl and set it aside.
Cook/Assemble
- In the large bowl with the cooked pasta, add the diced chicken, cherry tomatoes, cucumber, red onion, bell pepper, and olives.
- Pour the Italian dressing over the mixture, then season with salt and pepper to taste.
- Toss gently to combine all the ingredients, ensuring the dressing coats everything evenly.
Serve
- Transfer the pasta salad to a serving dish or individual bowls.
- Garnish with freshly chopped basil before serving.
- This salad can be served immediately or chilled in the fridge for 30 minutes before serving.
Notes
Let the salad sit for at least 30 minutes before serving to enhance flavors. Store leftovers in an airtight container; they’ll keep well for 3-4 days.