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
- 1¼ cups Italian dressing (homemade or store-bought)
- Fresh parsley for garnish
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Season chicken breasts with Italian seasoning and olive oil. Grill until fully cooked, then slice into bite-sized pieces.
- In a mixing bowl, combine cucumber, cherry tomatoes, red onion, and kalamata olives.
- Whisk together extra virgin olive oil, red wine vinegar, Parmesan cheese, and seasoning ingredients to make the dressing.
- Combine the pasta with grilled chicken, vegetables, mozzarella balls, and dressing in a large bowl; toss gently.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For added crunch and flavor, consider incorporating bell peppers or spinach. Allowing the salad to chill enhances the flavor as ingredients meld together.
