Italian Chicken Pasta Salad
Servings: 6
Ingredients
- 1 lb rotini or ruffled pasta
- 1 lb chicken breasts boneless, skinless, thin cut
- ¼ c Italian salad dressing
- ⅔ c Italian salad dressing
- 2 carrots trimmed & shredded
- ½ c shredded Parmesan cheese
- ½ c olives sliced (optional)
Instructions
- To begin, start a pot of water to cook a pound of rotini or ruffled pasta according to package directions.
- Meanwhile, place the chicken in a ziplock bag with 1/4 cup of Italian dressing. Set that in the fridge to chill for a bit. NOTE: If you’re cooking the chicken right away, you can simply brush the dressing onto the chicken as you grill it. I like to let it marinate for an hour or so – if I have the time to do so.
- When the pasta is done cooking, drain the pasta in a colander, then run cold water over the pasta to cool it quickly. I stir it while I do this to get the pasta cooled all the way through.
- Drain it well and place the pasta in a mixing bowl. Add shredded carrots, parmesan cheese, and dressing to the pasta. Add in the chicken, along with additional Italian salad dressing. Give it all a stir.
- If you like, you can add some sliced olives. This is a newer addition that I have started adding and we love it that way.
- Grill your chicken over medium heat, until it is cooked through. This will only take 2-3 minutes per side. Let the chicken cool, then cut it into bite sized pieces and add it to the pasta mixture.
- Serve it now, or refrigerate to chill it all the way through and serve later.
- Enjoy!
Notes
If the pasta becomes a little dry as it chills, simply add a little more dressing and stir it in.
See This Recipe:
https://cosmopolitancornbread.com/chicken-pasta-salad/Nutrition
Calories: 373kcal | Carbohydrates: 34g | Protein: 32g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 69mg | Sodium: 440mg | Fiber: 2g | Sugar: 4g
