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Italian Chicken Pasta Salad

🥗🍅🥒🍗 This Italian Chicken Pasta Salad is easy, ready in 20 minutes, and showcases some of my favorite summer ingredients. It's perfect for summer potlucks and BBQs, a quick lunch, or as a no-fuss family dinner!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 servings
Calories: 558 kcal
Course: Lunch
Cuisine: Italian

Ingredients

  • 12 ounces rotini pasta cooked according to package directions (I used tri-color rotini)
  • 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Italian seasoning
  • 2 teaspoons lemon zest
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • ¼ teaspoon cayenne pepper optional and to taste
  • 1 ¼ pounds boneless skinless chicken breasts diced into bite-sized pieces and seasoned with salt and pepper
  • 1 cup roma tomatoes diced*
  • 1 cup fresh basil leaves laid loosely in measuring cup, sliced thinly
  • 1 cup cucumber peeled and diced
  • ½ cup grated Parmesan cheese or more if desired

Instructions

    Cup of Yum
  1. Cook pasta according to package directions, drain, place in a large bowl, and set aside.
  2. 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, and whisk to combine; set sauce aside.
  3. To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, 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. Chicken should be about 90% cooked through.
  4. Add the sauce and allow it to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. Add chicken and any cooking liquid to the pasta bowl.
  5. Add the tomatoes, basil, cucumber, cheese, and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.

Notes

  • *Cherry or grape tomatoes, sliced in half, or your favorite tomatoes may be substituted.
  • Will keep airtight in the fridge for up to 5 days. Serve cold or reheat gently prior to serving if desired.

Nutrition Information

Serving 1 Calories 558kcal (28%) Carbohydrates 44g (15%) Protein 55g (110%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 11g Cholesterol 134mg (45%) Sodium 1634mg (68%) Fiber 4g (16%) Sugar 13g (26%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 558

% Daily Value*

Serving 1
Calories 558kcal 28%
Carbohydrates 44g 15%
Protein 55g 110%
Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 11g 65%
Cholesterol 134mg 45%
Sodium 1634mg 68%
Fiber 4g 16%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.