Chicken Pasta Salad

Print Recipe

4.85 from 46 votes

Easy to make, full of flavor, and packed with veggies and chicken.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings:

Author: Rena

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.

Video

Notes

Substitutes:

Any shape or type of pasta. Use whole grain or whole wheat. You may also use lentil pasta.
Spinach in place of arugula
Any olives
Maple syrup in place of honey
Any tomatoes cut small.

Storage:

Place leftovers in a container and store them n the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Nutrition