ITALIAN CHICKEN PASTA SALAD
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
- Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
- In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.
ITALIAN PESTO PASTA SALAD
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup pasta water; drain pasta, rinse in cold water, and return to the pot. Stir in 1 tablespoon olive oil to prevent sticking. Set aside.
- Combine basil, parsley, and garlic in a food processor; pulse until combined. Add toasted pine nuts and lemon juice and pulse until well combined. Add Parmesan cheese and 1/4 cup olive oil while processor is running; blend well. Season pesto with salt and pepper.
- Place pasta into a large mixing bowl and stir in pesto. Add 1/4 cup reserved pasta water to thin slightly and continue to mix until pasta is thoroughly coated; add more pasta water as needed. Mix tomatoes, mozzarella cheese, celery, and onion into the salad until well combined.
- Refrigerate for 1 hour to allow flavors to blend together, or eat right away.
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Number Of Ingredients 7
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
ITALIAN CHICKEN-PESTO PASTA SALAD
I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)
Provided by Kittencalrecipezazz
Yield 8-10 serving(s)
Number Of Ingredients 11
- Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
- Drain the pasta well in the colander.
- Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
- Add in chopped tomatoes and cooked cubed chicken; toss to coat.
- For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
- Add in the mayonnaise and pulse until blended.
- Add the mayo mixture to the pasta mixture; toss to combine.
- Mix in the Parmesan cheese then season with salt and pepper.
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2020-06-21 · Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process. In a mixing bowl, whisk together Italian salad dressing, yogurt, and pesto sauce until smooth. Rub the chicken …
- Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.
- Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more (depending on the cooked chicken to a chopping board and slice.
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- To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, and whisk to combine; set sauce aside.
- To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
- Add the sauce and allow it to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. Add chicken and any cooking liquid to the pasta bowl.
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- Cook pasta al dente according to package directions. Once cooked, rinse with cold water and drain thoroughly.
- Serve pasta salad immediately or chill first. Keeps in the fridge for a few days (assuming the cooked chicken you used is fresh).
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- Boil the pasta following package directions. In the last two minutes, add the asparagus. Drain the pasta and asparagus and spread them out on a baking sheet to cool to room temperature.
- In a big bowl, toss the pesto with all of the ingredients. Garnish with more Parmesan cheese, if you like.
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- Cook tortellini in generously salted water according to package directions (DON'T overcook). Drain, rinse with cool water and transfer to a large bowl; gently toss with 2 tablespoons olive oil.
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30-minutes-or-less time-to-make course main-ingredient preparation occasion salads eggs-dairy pasta easy beginner-cook potluck picnic summer dietary seasonal pasta-rice-and-grains penne taste-mood savory to-go