Ingredients
Scale
- 1 lb rotini pasta
- 1 lb boneless, skinless chicken breasts
- 1 cup cucumber, quartered and sliced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ½ cup kalamata olives, halved
- ¾ cup small mozzarella balls, halved
- ¼ cup fresh parsley, chopped
- 1¼ cups Italian dressing (homemade or store-bought)
- Salt and pepper to taste
- ¾ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tbsp grated Parmesan cheese
- 1 tbsp dried parsley
- 1 tbsp finely minced red bell pepper
- 1½ tsp dried minced onion
- ½ tsp dried basil
- ¾ tsp dried oregano
- ½ tsp garlic powder
- 1 tsp salt
- 1 tsp sugar
- ½ tsp black pepper
- Pinch of crushed red pepper flakes (optional)
Instructions
- Cook rotini pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water.
- Season chicken breasts with Italian seasoning and grill in olive oil over medium-high heat for 6-7 minutes on each side until cooked through. Let rest before slicing.
- In a mixing bowl, combine the cooked pasta, sliced chicken, cucumber, cherry tomatoes, red onion, kalamata olives, mozzarella balls, and parsley.
- Whisk together the dressing ingredients in a separate bowl; pour over the salad mixture and toss to combine.
- Serve immediately or chill for an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg