Easy Chicken Pasta Salad Recipes Recipe For Zucchini

GREEK CHICKEN PASTA SALAD WITH ZUCCHINI NOODLES

Steps:

• Add the chicken tenders, 1 teaspoon olive oil, 1/2 tablespoon oregano, and salt and pepper in a medium bowl and mix until chicken is coated. Heat a large saute pan over medium-low heat. Add 1 tablespoon olive oil and let it get hot, about 30 seconds. Add chicken and cook for 15 minutes, flipping once halfway through, until golden brown and cooked through.
• While the chicken cooks, prep your veggies. Cut off ends of your zucchini and then cut a slit lengthwise halfway though the zucchini. This will create half moon shapes when you spiralize it. Run through the spiralizer with using the thicker noodle shape attachment (mine is blade B on my Inspiralizer). Chop the tomatoes, onions, olives, and add them to bowl along with the artichoke hearts and feta. Chop parsley, mint, and dill and set aside.
• Make the dressing by adding the lemon juice, red wine vinegar, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar. Mix well to combine.
• Once chicken is done, roughly chop and add to the large bowl with the veggies. Pour the dressing over it and mix well to combine. Add the fresh herbs and mix one more time. Serve and enjoy!

ZUCCHINI PESTO PASTA SALAD RECIPE BY TASTY

Steps:

• Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1-2 minutes.
• Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1-1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel-lined plate to drain, blotting away any excess oil.
• Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
• Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
• Enjoy!

ZUCCHINI TOMATO GRATIN

Steps:

• Preheat oven to 375˚F.
• On the bottom of a 2-quart baking dish mix together the tomato sauce with garlic, 1 tablespoon olive oil, and 1 teaspoon Italian seasoning.
• Arrange the sliced veggies upright, alternating between tomatoes, zucchini, and potatoes. Fit them tightly against one another until the baking dish is filled.
• Season with remaining Italian seasoning, salt, and fresh ground black pepper.
• Drizzle the remaining olive oil over the veggies.
• Cover with aluminum foil and bake for 35 minutes.
• Remove aluminum foil, sprinkle top with shredded parmesan, and continue to bake for 20 to 30 minutes, or until veggies are tender and bubbly.
• Remove from oven and let stand 10 minutes.
• Garnish with parsley.
• Serve.

ZUCCHINI CHICKEN PASTA SALAD

Steps:

• 1. In a large pot,boil water. Add pasta;broken in half. Cook pasta until al dente.Drain. Rinse pasta under Cold water. Meanwhle,Cook Chicken Breasts, until juices run clear. When done,set aside to cool.
• 2. In a large Resealable Bowl ,add chopped grape tomatoes, Red Bell Pepper,and Zucchini. Cut up Cooled Chicken into bite size pieces. Add to bowl along with cooled pasta. Add Italian Dressing. Toss until well coated! Add Parmesan to each individual serving bowl OR add it all to Salad Bowl. Serve and enjoy!