Colorful Pasta Salad with Grilled Chicken

A vibrant and delicious pasta salad featuring grilled chicken, fresh vegetables, and a zesty Italian dressing, perfect for any meal or gathering.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6 servings

Course: Lunch, Main Course, Salad

Cuisine: American, Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

Pasta and Protein

8 oz pasta (penne or rotini) Use small shapes for better dressing adhesion.
1 lb grilled chicken breast, sliced Can substitute with shrimp or tofu for variety.

Fresh Vegetables

1 cup cherry tomatoes, halved
1 cup bell peppers, diced
1 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh basil, chopped Feel free to substitute with other fresh herbs.

Cheese and Dressing

1 cup mozzarella cheese, cubed Use reduced-fat cheese for a lighter option.
1/2 cup Italian dressing (homemade or store-bought) Consider a vinaigrette for a different flavor.

Seasoning

to taste Salt
to taste Pepper

Method

Preparation

Cook the pasta according to package instructions; drain and let cool.
In a large bowl, combine the cooked pasta, grilled chicken, cherry tomatoes, bell peppers, cucumber, mozzarella, red onion, and basil.

Mixing

Drizzle with Italian dressing and toss to coat.
Season with salt and pepper to taste.

Serving

Serve immediately or refrigerate for 30 minutes to enhance flavors.

Notes

Store leftovers in an airtight container in the refrigerator, best within 3 to 5 days. Keep the dressing separate if making ahead to maintain freshness.