CHICKEN PASTA SALAD
This Easy Pasta Salad is loaded with chicken, veggies, and packed with flavor. A quick weeknight dinner recipe to serve your family, ideal to take to parties and picnics, and perfect for meal prepping. A family favorite recipe packed with flavor and so delicious.
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Ingredients
* 4 Boneless Skinless Chicken Breasts
* 1½ Tbsp Olive Oil
* 4 Garlic Clove minced
* Kosher salt and freshly ground black pepper
* 12 oz Dry Penne or Fusilli Pasta use whole grain pasta, or gluten-free
* 2-3 Tbsp Chopped Fresh Thyme
* 2 Tbsp Fresh Chopped Oregano or dried
* 2 Cups Cherry Tomatoes halved
* 1 Yellow Bell Pepper seeds removed, thinly sliced
* ½ Cup Green Olives sliced in half
* 1 medium Red Onion thickly sliced
* ⅓ Cup Ground Parmesan Cheese
* 3 Cups Packed Arugula roughly chopped
Dressing
* 4 Tbsp Extra Virgin Olive Oil
* 2 Tbsp White Wine Vinegar
* 1 Tsp Honey
* 1 Garlic Cloves pressed or minced
* Pinch crushed red pepper flakes
* Kosher salt and freshly ground black pepper
Instructions
* In a small bowl, add all the dressing ingredients and whisk until well combined. Set aside.
* Meanwhile, cook the pasta in a pot of boiling salted water, according to the package directions. Drain, rinse with cold water and transfer to a large mixing bowl. Set aside.
* While the pasta is cooking, prepare the chicken. Slice the chicken breasts crosswise to create long (0.5-inch thick) strips.
* In a mixing bowl, combine 1 tablespoon olive oil with the thyme, oregano, garlic, and a pinch of salt and pepper.
* Add in the chicken pieces and stir to coat. Heat a large non-stick pan over medium heat. Add the chicken in a single layer, and cook for 6-8 minutes, or until cooked through and golden on the sides.
* Transfer the chicken along with any accumulated juices to the pasta bowl. Add the pepper and onion, cherry tomatoes, olives, parmesan, and arugula.
* Pour over the dressing and toss to combine. Season to taste with more salt and pepper, if necessary, and serve warm or chilled.
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Chicken Pasta Salad
Bursting with fresh flavors and vibrant colors, chicken pasta salad is the perfect balance of hearty chicken, al dente pasta, and tangy Italian dressing. A hint of heat from the pepperoncini peppers elevates the dish, making it a stand-out at any gathering.
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✅Ingredients
Pasta:
1 pound rotini pasta
1 pint cherry tomatoes halved
8 ounces fresh mini mozzarella cheese balls halved
1/2 to 1 cup sliced olives
2 cups cooked chopped, or shredded chicken
1/2 cup roughly chopped pepperoncinis
1/2 diced red onion
Italian Dressing:
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon lemon juice
2 teaspoons Italian seasoning
1 teaspoon sugar
1/2 teaspoon garlic powder
A pinch red pepper flakes
✅Instructions
1️⃣ Cook the pasta as per the instructions on the package. After cooking, drain and rinse with cold water until the pasta is cooled.
2️⃣ Prepare the Italian dressing in a large mixing bowl. Whisk together the olive oil, vinegar, lemon juice, Italian seasoning, sugar, garlic powder, and red pepper flakes.
3️⃣ Add the cooled pasta to the dressing and mix well.
4️⃣ Add in the tomatoes, mozzarella, olives, chicken, pepperoncinis, and onion, tossing them to combine well.
5️⃣ Cover the bowl with plastic wrap and refrigerate for an hour before serving.
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Chicken Caesar Pasta Salad
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Chicken Club Pasta Salad | Appetizer Recipes | Allrecipes.com
Get the recipe for Chicken Club Pasta Salad at:
Switch out your club sandwich for a zesty club salad, replacing toast for corkscrew pasta and keeping all the great chicken club flavors. Mix together pasta with chicken, bacon, Muenster cheese, celery, bell pepper, cherry tomatoes and avocado, then toss with a dressing of mayonnaise and Italian dressing.
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Creamy Chicken Pasta Salad
This is a big batch Chicken Pasta Salad with plenty of creamy dressing, lightened up using a combination of sour cream and mayonnaise so it's not excessively oil. Make it today, enjoy it for days!
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Creamy Pasta Salad with Mayonnaise
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⭐️ Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.
⭐️ Ingredients
9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
2 cups (300 grams) red bell pepper diced
1 heaping cup (150 grams) cucumber diced
½ cup (100 grams) corn canned
½ cup (60 grams) olives sliced
1 shallot or red onion, sliced
1 rib celery chopped
½ cup (60 grams) pickles chopped
3 tablespoons parsley finely chopped
2 tablespoons dill finely chopped
¾ cup (160 grams) vegan mayo or regular mayo
½ lemon juice and grated zest
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️