Chicken Pasta Salad with Italian Dressing
A refreshing and flavorful chicken pasta salad with creamy Italian dressing, perfect for summer gatherings.
Equipment
- 1 large mixing bowl
- 1 saucepan for cooking pasta
- 1 grill pan for chicken
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast diced
- 3 cups rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup bell peppers diced
- 1/2 cup red onion thinly sliced
Dressing
- 1 cup Italian dressing
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
Instructions
Preparation
- Season chicken breasts with salt and pepper. Cook on a grill pan over medium heat until golden and fully cooked. Let cool and then dice into bite-sized pieces.
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a small bowl, whisk together the Italian dressing, mayonnaise, and lemon juice until smooth.
- In a large mixing bowl, combine the cooked pasta, diced chicken, cherry tomatoes, bell peppers, and red onion. Drizzle the dressing over the top.
- Toss all ingredients together until well coated with the dressing. Ensure everything is evenly distributed for maximum flavor.
- Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld.
- Gently toss the salad again before serving. Adjust seasoning with salt and pepper to taste.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- For best results, prepare the salad a day ahead to intensify the flavors.
Notes
Pro Tips: Make the salad a day ahead for best flavor. Ingredient Substitutions: Use gluten-free pasta if needed. How to Serve: Serve chilled for the best taste. Storage & Freshness: Store in the refrigerator for up to three days. Make-Ahead Tips: Prepare and chill the night before for maximum flavor development.