Italian Chicken Pasta Salad
User Reviews
4.5
Italian Chicken Pasta Salad
Description
This pasta salad features cooked tri-color rotini combined with chicken breasts cooked with a sauce of olive oil, lemon juice, apple cider vinegar, honey, Italian seasoning, lemon zest, salt, pepper, and optional cayenne. The chicken simmers in the sauce until cooked and slightly reduced. The flavored chicken and sauce are mixed with fresh diced tomatoes, basil leaves, diced peeled cucumber, and grated Parmesan cheese.
The salad balances tanginess from the lemon and vinegar, mild sweetness from honey, herbal notes from Italian seasoning and basil, and creaminess from Parmesan. The mix of tender pasta and chicken with crisp fresh vegetables creates contrasting textures in each bite.
This salad can be served cold or gently reheated according to preference. It is suitable for lunch, light dinners, or as a side dish at gatherings. The fresh ingredients and zesty dressing make it a refreshing choice in warmer weather.
Tomatoes can be substituted with cherry or grape types, sliced in half for similar flavor and texture. Store the salad in an airtight container, and it will keep well refrigerated for up to five days.
Ingredients
- 12 ounces rotini pasta cooked according to package directions (I used tri-color rotini)
- 2 tablespoons olive oil for sauce and 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 black pepper or to taste
- ¼ teaspoon cayenne pepper optional and to taste
- 1 ¼ pounds chicken breast diced into bite-sized pieces and seasoned with salt and pepper, boneless skinless
- 1 cup Roma tomato diced
- 1 cup basil laid loosely in measuring cup, sliced thinly, fresh leaves
- 1 cup cucumber peeled and diced
- ½ cup Parmesan Cheese or more if desired, grated
Instructions
- Cook pasta according to package directions, drain, place in a large bowl, and set aside.
- 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.
- 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.
- 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.
- 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, halved, work well as a substitute for diced Roma tomatoes.
- The salad keeps airtight in the fridge for up to 5 days and can be served cold or gently reheated before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 558 kcal
% 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.
User Reviews
Overall Rating
4.5
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