This fresh and vibrant Chicken Pasta Salad is loaded with crisp vegetables, tender shredded chicken, two kinds of cheese, and a simple homemade dressing. It’s the perfect make-ahead meal for lunches, potlucks, BBQs, or busy weeknight dinners.
Ingredients
- 1 lb (450g) rotini pasta
- 1 lb (450g) boneless, skinless chicken breast
- 1 cup bell pepper, thinly sliced
- 1 cup zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- â…“ cup green onions, thinly sliced
- ¼ cup sliced banana peppers (optional)
- 1 cup olives, halved
- 1 cup grated Parmesan cheese
- 1 cup fresh mozzarella balls, halved
- â…“ cup fresh parsley, chopped
Dressing
- â…“ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp dried oregano
Instructions
- Place the chicken breasts in a slow cooker and season with the salt, black pepper, and oregano.
- Cook on Low for 4–5 hours, or until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it with two forks. Set aside.
- Meanwhile, cook the rotini according to the package directions. Drain and rinse under cold water to cool completely.
- In a large serving bowl, whisk together the red wine vinegar, olive oil, salt, pepper, and oregano until well combined.
- Add the cooled pasta and shredded chicken, then toss until evenly coated with the dressing.
- Fold in the bell pepper, zucchini, cherry tomatoes, green onions, banana peppers, olives, Parmesan cheese, mozzarella, and fresh parsley.
- Mix gently until everything is evenly distributed.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Recipe Details
- Servings: 6
- Calories: 420
- Protein: 28g
- Net Carbs: 32g
- Fat: 20g
