EASY, ready in 30 minutes, perfect for a hassle-free family meal, and makes a big batch so you can have planned leftovers!! A super FLEXIBLE recipe based on what vegetables you have on hand!!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Pasta
Cuisine: Italian
Keyword: best Italian pasta salad, easy pasta salad with Italian dressing, Italian chicken pasta salad, pasta salad recipe with Italian dressing, pasta salad with Italian dressing, recipe for Italian pasta salad
Servings: 10
Calories: 330kcal
Author: Averie Sunshine
Ingredients
1poundrotini pastacooked according to package directions (another small-shaped pasta such as ziti, penne, small elbow, etc. may be substituted)
4tablespoonolive oilor as needed
1small white or yellow oniondiced small
2poundsboneless skinless chicken breastdiced into bite-sized pieces
1 to 2tablespoonsItalian seasoningor to taste
1+ teaspoons kosher saltor to taste
1+ teaspoons freshly ground black pepperor to taste
3 to 4clovesgarlicfinely minced or pressed
1medium zucchinidiced into small half moon-shaped pieces
1medium carrotpeeled and diced into small half moon-shaped pieces
1medium/large red bell pepperseeded and diced small
1medium/large yellow bell pepperseeded and diced small
¾cupItalian salad dressingor to taste
¼ to ⅓cupfresh Italian flat-leaf parsleyfinely minced
2tablespoonslemon juice
Instructions
Cook pasta according to package directions, drain, and place in a very large mixing bowl, and set aside. While pasta is cooking, being cooking the onion and chicken.
To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 to 5 minutes or until onion begins to slightly soften; stir frequently.
Add the chicken and season with Italian seasoning, salt and pepper to taste, and cook over medium-high heat for about 7 minutes, flipping and stirring frequently so chicken and onions cook evenly. At any time, if the mixture looks like it needs more olive oil, add it.
When chicken has cooked through, add the garlic, and cook for about 1 minute or until fragrant, stir nearly consistently.
Add the cooked chicken and onion mixture, including all cooking juices, to the bowl with cooked pasta.
Add the zucchini, carrots, bell peppers, and stir to combine. The carryover heat from the chicken and pasta will lightly soften the vegetables.
Add the Italian dressing, parsley, lemon juice, and stir to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, more salt or pepper which is very likely since this is a very large quantity of food and I recommend not being shy with the salt and pepper, a pinch of cayenne for heat, extra splash of lemon juice, olive oil, etc.) before serving.
Notes
Tip - While the pasta is simmering, the onions and chicken are sauteeing, make sure you are working ahead chopping the remaining vegetables that need to be chopped.Storage: Recipe can be served warm, at room temp, or chilled. It will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.