This Italian Chicken Pasta Salad is easy, ready in 20 minutes, and showcases some of my favorite summer ingredients. It's perfect for summer potlucks and BBQs, or as a no-fuss family dinner!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Cuisine: Italian
Keyword: chicken pasta salad, cold chicken pasta salad, cold italian pasta salad, italian pasta salad, rotini pasta salad, tri color pasta salad, tri color pasta salad with italian dressing
Servings: 8servings
Calories: 558kcal
Author: Averie Sunshine
Ingredients
12ouncesrotini pastacooked according to package directions (I used tri-color rotini)
2tablespoonsolive oil for sauce + 1 tablespoon for cooking chicken
2tablespoonslemon juice
2tablespoonsapple cider vinegar
2tablespoonshoney
1tablespoonItalian seasoning
2teaspoonslemon zest
½teaspoonsaltor to taste
½teaspoonpepperor to taste
¼teaspooncayenne pepperoptional and to taste
1 ¼poundsboneless skinless chicken breastsdiced into bite-sized pieces and seasoned with salt and pepper
1cupRoma tomatoesdiced*
1cupfresh basil leaveslaid loosely in measuring cup, sliced thinly
1cupcucumberpeeled and diced
½cupgrated parmesan cheeseor more if desired
Instructions
Cook pasta according to package directions, drain, place in a large bowl, and set aside.
To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, and whisk to combine; set sauce aside.
To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
Add the sauce and allow it to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. Add chicken and any cooking liquid to the pasta bowl.
Add the tomatoes, basil, cucumber, cheese, and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.
Notes
*Cherry or grape tomatoes, sliced in half, or your favorite tomatoes may be substituted.
Will keep airtight in the fridge for up to 5 days. Serve cold or reheat gently prior to serving if desired.