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italian chicken pasta salad

Classic Italian Chicken Pasta Salad

Delicious Classic Italian Chicken Pasta Salad recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 7 servings
Calories: 1900
Ingredients Method

Ingredients
  

For the pasta
  • 12 oz rotini
  • 1 cup cherry tomatoes (halved lengthwise)
  • 1/2 cup fresh basil (chopped)
  • 1 cup cucumber (peeled and sliced into 1/4-inch half-moons)
  • 1/2 cup grated parmesan cheese
For the dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 1/2 tbsp Italian seasoning
  • 2 tsp lemon zest
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
For the chicken
  • 1 1/4 lb boneless, skinless chicken breast (cut into 1-inch bite-sized cubes)
  • 1 tbsp olive oil

Method
 

  1. While you get your ingredients ready, start boiling a large pot of salted water for the pasta. While waiting for water to boil, halve the cherry tomatoes lengthwise, peel and slice the cucumber into 1/4-inch half-moons, chop the fresh basil, cut the chicken into 1-inch bite-sized cubes, and grate the parmesan cheese. Having everything prepped and ready will let the cooking process move smoothly without scrambling for ingredients.
  2. Add the rotini to the boiling salted water and cook according to package directions until al dente (usually 8-10 minutes). Drain the pasta in a colander but do not rinse it—the starch helps the dressing cling to the pasta. Transfer the drained pasta to a large bowl and set aside.
  3. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Italian seasoning, lemon zest, garlic powder, salt, black pepper, and cayenne pepper until well combined. The vinegar and lemon juice should emulsify slightly with the oil, creating a cohesive dressing. Set this dressing aside—you'll use part of it to season the chicken and part to dress the final salad.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the cubed chicken and season lightly with salt and pepper. Sear for about 3-4 minutes without stirring too much, allowing the chicken to develop golden edges and sealed surfaces. I find that letting the chicken sit undisturbed in the pan creates better browning and more flavorful results than constantly moving it around.
  5. Pour about 1/3 of the Italian dressing from Step 3 into the skillet with the chicken, and stir to coat. Reduce heat to medium and simmer for 2-3 minutes until the chicken is cooked through and the dressing creates a light glaze. The chicken should reach an internal temperature of 165°F. Transfer the chicken and all the pan juices to the bowl of cooked pasta from Step 2.
  6. Add the halved cherry tomatoes, sliced cucumber, chopped basil, and grated parmesan cheese to the pasta and chicken. Pour in the remaining 2/3 of the Italian dressing and gently toss everything together until well combined and evenly coated. I recommend using a large spoon or salad tongs rather than your hands to avoid crushing the tomatoes and cucumber. Taste and adjust seasoning if needed with extra salt, pepper, or lemon juice. Serve immediately or chill for up to 2 hours before serving.