EASY, ready in 30 minutes, and feeds a crowd! Juicy chicken, fresh veggies, and pasta are tossed in a light and tangy homemade Italian dressing!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: American
Keyword: cold italian pasta salad, cold pasta salad with italian dressing, easy italian pasta salad, Italian chicken pasta salad, italian pasta salad, pasta salad with Italian dressing
Servings: 10
Calories: 239kcal
Author: Averie Sunshine
Ingredients
Italian Dressing
2tablespoonsolive oil
3 to 4tablespoonslemon juice
3 to 4tablespoonsapple cider vinegar
2 to 3tablespoonshoney
1heaping tablespoon Italian seasoning
2teaspoonslemon zest
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
¼teaspooncayenne pepperoptional and to taste (does not make it spicy but adds lots of flavor)
Pasta Salad
12ouncesrotini pastabowtie or ziti may be substituted
2tablespoonsolive oil
about 1 1/4 pounds boneless skinless chicken breastsdiced into bite-sized pieces and seasoned with salt and pepper
1 ½ to 2cupsbroccoli florets
1yellow or orange bell pepperdiced small
1cupcherry or grape tomatoeshalved, (your favorite tomatoes may be substituted)
1cupcucumberdiced small
2or 3 green onionssliced into thin rounds
optional fresh herbs such as basilmint, etc., finely chopped and to taste
Instructions
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, optional cayenne, and whisk to combine; set sauce aside.
Cook pasta according to package directions in salted water, drain, place in an extra-large bowl; set aside. While pasta is cooking, also cook the chicken.
To a large skillet, add 2 tablespoons olive oil, add the chicken, season with salt and pepper, 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.
Add the sauce and allow it to bubble at a medium-fast boil for about 1 minute. Stir sauce and flip chicken intermittently throughout.
Add the chicken and the sauce to the pasta bowl.
Add the broccoli, bell peppers, tomatoes, cucumber, onions, optional fresh herbs (I had mint on hand and added about 3 tablespoons), and toss very well to combine.
Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, extra olive oil, extra cayenne, splash of lemon juice, etc.) before serving.
Salad may be served immediately, or cover and refrigerate until chilled.
Notes
Salad will keep airtight in the fridge for up to 5 days.