Italian Chicken Pasta Salad
This Italian chicken pasta salad is bursting with fresh herbs and a zesty touch of lemon. It’s light, satisfying, and packed with protein!
Servings: 8 bowls
Ingredients
Pasta Salad
- 1 lb dry rotini pasta
- 1 tsp extra virgin olive oil
- 1 cup shredded Rotisserie chicken
- 2 cups cherry tomatoes halved
- 8 oz whole milk mozzarella diced
- 1 red bell pepper diced
- ½ English cucumber diced
- 1 red onion sliced
- 1/2 cup olives deseeded and halved
- ½ cup fresh parsley chopped
- 1 tsp sea salt
- Black pepper to taste
- 1/2 cup fresh basil leaves
Italian Dressing
- 1/4 cup olive oil
- 1 tbsp white wine vinegar
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp paprika powder
- Salt and black pepper to taste
- 1 tsp lemon juice
Instructions
- Bring a large pot of salted water to a boil and cook rotini pasta according to packaging instructions until it's al dente.
- Drain the pasta, add 1 tsp of olive oil and toss to prevent the pasta from sticking together. Let the pasta cool down to room temperature.
- Add the pasta to a large bowl with the rest of the pasta salad ingredients. Toss to combine.
- In a bowl, combine all of the Italian dressing ingredients. Mix them well.
- Pour the dressing over the pasta salad and toss to combine. Garnish with a few extra basil leaves when serving.
Nutrition
Serving: 1 bowl (8 oz) | Calories: 456kcal | Carbohydrates: 49g | Protein: 22g | Fat: 19g | Saturated Fat: 5.9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.5g | Cholesterol: 57mg | Sodium: 723mg | Potassium: 434.9mg | Fiber: 3.6g | Sugar: 4.5g | Calcium: 191mg | Iron: 3.2mg