Description
A vibrant and hearty chicken pasta salad featuring tender chicken, crisp vegetables, and savory olives in a tangy dressing. Perfect for summer picnics and quick dinners.
Ingredients
- 1 lb rotini pasta
- 1 lb boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 1 cup cucumber, quartered and sliced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ½ cup kalamata olives, halved
- ¾ cup small mozzarella balls, halved
- ¼ cup fresh parsley, finely chopped
- 1¼ cups Italian dressing (homemade or store-bought)
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with Italian seasoning, salt, and pepper.
- Cook the chicken for 6-7 minutes on each side or until golden brown and fully cooked (internal temperature should reach 165°F).
- Remove the chicken from the skillet and let it rest for 5 minutes, then slice into bite-sized pieces.
- Bring salted water to a boil in a large pot over high heat.
- Add the rotini pasta and cook according to package directions, usually around 8-10 minutes, until al dente.
- Drain and rinse under cold water, then set aside.
- Whisk together the dressing ingredients in a medium bowl.
- Combine cooked pasta, sliced chicken, cucumber, cherry tomatoes, red onion, kalamata olives, mozzarella balls, and parsley in a large bowl.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Season with additional salt and pepper to taste.
Notes
Serve chilled for best flavor. Can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mediterranean