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
