Why You’ll Love This Recipe
This pasta salad is the perfect combination of simple and flavorful. The crispy grilled chicken adds a savory protein punch, while the bocconcini and cherry tomatoes provide a creamy, fresh bite. The mix of bell peppers, olives, and onions creates a tangy, savory kick that pairs wonderfully with the zesty Italian dressing. Not only is it full of amazing flavors, but it also comes together quickly in just 30 minutes, making it an ideal dish for busy weeknights or weekend barbecues. Whether served as a side dish or a main, it’s sure to be a crowd-pleaser!
Ingredients
- 16 ounces dry pasta (bow-tie works great)
- 1 cup Italian salad dressing (homemade or store-bought)
- 4 ounces grilled chicken strips
- 8 ounces mini bocconcini (or regular bocconcini cut in half)
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, sliced in half
- 3/4 cup olives
- 1/4 cup thinly sliced red onion
- 1/2 cup thinly sliced basil leaves
- 1/2 cup Italian parsley, chopped
- Optional: 1 cup banana peppers
- 1/2 cup grated parmesan cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, then drain. Add the cooked pasta to a large bowl and toss with 1/4 cup of the Italian salad dressing to prevent sticking.
- Prepare the Chicken: While the pasta is cooking, heat a large frying pan over medium-high heat. Add the grilled chicken strips and cook until they become crispy and slightly golden. Remove from the pan and cut into bite-sized pieces.
- Assemble the Salad: Add the bocconcini, green bell pepper, cherry tomatoes, olives, red onion, basil, parsley, banana peppers (if using), and grilled chicken to the bowl with the pasta.
- Toss with Dressing: Pour the remaining Italian dressing over the ingredients in the bowl and toss everything to coat evenly.
- Finish with Parmesan: Sprinkle the grated parmesan cheese over the salad and give it one final toss.
- Serve: Serve immediately, or refrigerate for an hour to let the flavors meld together.
Servings and Timing
- Servings: 6 servings
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Grilled Shrimp: Swap the grilled chicken for shrimp to add a light, seafood twist to this pasta salad.
- Cheese Swap: Use mozzarella pearls or feta cheese in place of bocconcini for a different cheese experience.
- More Veggies: Add cucumbers, roasted red peppers, or artichoke hearts for extra freshness and flavor.
- Spicy Option: If you like a little heat, add red pepper flakes or use spicy Italian dressing instead of regular.
Storage/Reheating
This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s best served cold, and the flavors will continue to develop as it sits. For leftovers, simply give it a toss before serving.
FAQs
1. Can I make this pasta salad ahead of time?
Yes, this pasta salad is perfect for making ahead! It actually tastes even better after the flavors have had time to meld together, so it’s a great dish for meal prep or parties.
2. Can I use a different type of pasta?
Yes, feel free to use any type of pasta you like. Penne, rotini, or fusilli would work great as alternatives to bow-tie pasta.
3. Can I use a different type of protein instead of grilled chicken?
Yes, you can swap grilled chicken for other proteins like cooked turkey, beef, or even plant-based alternatives like tofu or tempeh.
4. Can I omit the banana peppers?
Yes, the banana peppers are optional. If you’re not a fan of them, feel free to leave them out or substitute them with another type of pickled vegetable for a tangy bite.
5. How can I make this salad vegetarian?
This salad is already vegetarian, but if you want to keep it vegetarian and still add some protein, consider adding chickpeas or roasted vegetables.
6. Can I use store-bought Italian dressing?
Yes, you can use store-bought Italian dressing if you prefer, though homemade dressing typically adds more flavor and freshness.
7. Can I add more cheese?
Absolutely! Feel free to add more parmesan, or even mix in some shaved or crumbled feta for a different cheese profile.
8. How do I keep the pasta from getting soggy?
To keep the pasta from getting soggy, toss it with a bit of dressing while it’s still warm to absorb some of the flavors, and let it cool before adding the rest of the ingredients.
9. Can I make this pasta salad gluten-free?
Yes, you can use gluten-free pasta to make this dish gluten-free. The rest of the ingredients are naturally gluten-free.
10. How do I store leftover pasta salad?
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. If it gets too dry, just add a little extra dressing before serving.
Conclusion
This Pasta Salad with Italian Dressing is a deliciously fresh and flavorful dish that’s perfect for any occasion. With its crispy grilled chicken, creamy bocconcini, vibrant vegetables, and tangy Italian dressing, it’s a guaranteed crowd-pleaser. Whether you’re making it for a barbecue, potluck, or just a weeknight dinner, this pasta salad will definitely become a favorite in your recipe rotation. Easy to make, full of flavor, and endlessly customizable, this pasta salad has it all!
Pasta Salad with Italian Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Mixed
- Cuisine: Italian
Description
This Pasta Salad with Italian Dressing is packed with crispy grilled chicken, bocconcini, vegetables, and a tangy Italian dressing. It’s a perfect combination of savory, fresh, and vibrant flavors, making it an ideal side dish or a stand-alone meal.
Ingredients
16 ounces dry pasta (bow-tie works great)
1 cup Italian salad dressing (homemade or store-bought)
4 ounces grilled chicken strips
8 ounces mini bocconcini (or regular bocconcini cut in half)
1 green bell pepper, diced
1 cup cherry tomatoes, sliced in half
3/4 cup olives
1/4 cup thinly sliced red onion
1/2 cup thinly sliced basil leaves
1/2 cup Italian parsley, chopped
Optional: 1 cup banana peppers
1/2 cup grated parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, then drain. Add the cooked pasta to a large bowl and toss with 1/4 cup of the Italian salad dressing to prevent sticking.
- Prepare the Chicken: While the pasta is cooking, heat a large frying pan over medium-high heat. Add the grilled chicken strips and cook until they become crispy and slightly golden. Remove from the pan and cut into bite-sized pieces.
- Assemble the Salad: Add the bocconcini, green bell pepper, cherry tomatoes, olives, red onion, basil, parsley, banana peppers (if using), and grilled chicken to the bowl with the pasta.
- Toss with Dressing: Pour the remaining Italian dressing over the ingredients in the bowl and toss everything to coat evenly.
- Finish with Parmesan: Sprinkle the grated parmesan cheese over the salad and give it one final toss.
- Serve: Serve immediately, or refrigerate for an hour to let the flavors meld together.
Notes
This pasta salad can be made ahead for meal prep or parties, and it tastes even better after the flavors have had time to meld.
If you prefer a different pasta shape, penne, rotini, or fusilli work well as substitutes.
Feel free to swap grilled chicken for another protein like turkey, shrimp, or even plant-based options like tofu or tempeh.
If you’re not a fan of banana peppers, feel free to omit them or substitute with another pickled vegetable.
To make the salad gluten-free, use gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
