Ingredients
Scale
- 8 oz (about 2 cups) of cooked pasta (penne, fusilli, or rotini)
- 2 cups cooked chicken, shredded or cubed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil or parsley, chopped
- 1 cup Italian dressing (store-bought or homemade)
- 1/2 cup shredded mozzarella or parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Cook the pasta until al dente, then drain and rinse with cold water to cool.
- Prepare the cooked chicken by shredding or cubing, and chop all fresh vegetables.
- In a large mixing bowl, combine the cooled pasta, chicken, cherry tomatoes, cucumber, red onion, and olives.
- Add the chopped herbs and pour over the Italian dressing. Toss gently to coat all ingredients evenly.
- Sprinkle with cheese if desired, then season with salt and pepper to taste.
- Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.
Notes
- For a richer flavor, add extra cheese or a splash of balsamic vinegar.
- Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
- Prepare ingredients ahead of time for quick assembly, adding dressing right before serving to keep it fresh.
- Customize with your favorite vegetables or herbs for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cook / Cold
- Cuisine: Italian
- Diet: Gluten-Free options available
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg