Description
Colorful Italian pasta salad with tender pasta, fresh vegetables, chicken, and zesty dressing. Good for meal prep, picnics, or quick lunches.
Ingredients
- 1 pound rotini pasta
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1/2 red onion finely diced
- 1 cup cherry tomatoes halved
- 1/2 cup sliced black olives
- 1 1/2 cups cooked chicken diced
- 1 cup mozzarella cubes
- 1/2 cup grated Parmesan cheese
- 1 cup Italian dressing
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente following package directions.
- Drain the pasta and rinse briefly under cool water to stop the cooking. Let it cool completely.
- While the pasta cools, dice the bell peppers, onion, and cooked chicken. Halve the cherry tomatoes and slice the olives if needed.
- In a large mixing bowl, combine the cooled pasta, bell peppers, onion, tomatoes, olives, chicken, mozzarella, and Parmesan cheese.
- Pour the Italian dressing over the salad. Toss thoroughly until everything is evenly coated.
- Season with salt and black pepper. Mix again and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- Toss again before serving and serve chilled.
Notes
- Chilling enhances flavor and texture.
- Add a little extra dressing before serving if the pasta absorbs too much while resting.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side Dish
- Method: No-Bake
- Cuisine: Italian