ITALIAN PASTA SALAD WITH HOMEMADE ITALIAN DRESSING
Steps:
- Place Dressing ingredients in a jar and shake well.
- Cook pasta according to packet directions minus 1 minute. Drain in a colander and rinse under cold water to stop it cooking further. Shake excess water off well then transfer into large bowl.
- Place remaining Pasta Salad ingredients in the bowl. Drizzle over Dressing and toss. Serve at room temperature.
Nutrition Facts : ServingSize 204 g, Calories 430 kcal
CHICKEN PASTA SALAD II
This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth.
Provided by Heather
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- 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 and rinse with cool water. Pour into a large dish.
- Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
- In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
- Gently mix in flaked chicken; refrigerate for a few hours or serve.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 26.6 g, Cholesterol 47.5 mg, Fat 33.3 g, Fiber 2.4 g, Protein 15.8 g, SaturatedFat 8.3 g, Sodium 1078.1 mg, Sugar 5.2 g
CHICKEN PASTA SALAD WITH CREAMY DRESSING
Recipe video above. This is a big batch Chicken Pasta Salad with plenty of creamy dressing, lightened up using a combination of sour cream and mayonnaise so it's not excessively oil. Make it today, enjoy it for days!After a no mayo version? Use a Creamy Yogurt Dressing instead.
Provided by Nagi
Categories Lunch Pasta Salad meal
Number Of Ingredients 18
Steps:
- Cook pasta: Bring a large pot of water to the boil. Add salt, then cook pasta per packet directions. Drain well, let cool.
- Dressing: Mix Dressing ingredients in a bowl. Set aside 10 minutes+.
- Cook bacon: Place bacon in a cold non-stick skillet (Note X). Turn stove on to medium high, then cook bacon until golden. Drain on paper towels.
- Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pour over Dressing, then toss well.
- Set aside for 20 minutes. Transfer to serving bowl, sprinkle with remaining bacon. Serve!
- Storage: Keeps for 3 - 4 days in the fridge. Best to bring to room temp before serving!
Nutrition Facts : Calories 548 kcal, Carbohydrate 37 g, Protein 24 g, Fat 33 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 76 mg, Sodium 1355 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN PASTA SALAD I
This is an easy recipe that can be prepared ahead of time. Great for those hot summer days! Also good with a herb and garlic dressing, or a Caesar type dressing. If preparing ahead of time, mix all together just before serving.
Provided by Spaggie
Categories Salad Pasta Salad Tomato Pasta Salad Recipes
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, season chicken strips with lemon pepper and garlic powder. Broil in oven for 5 to 7 minutes, or until juices run clear. Cool chicken. Cut into bite size pieces.
- In a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese.
- Serve with Italian dressing poured over top of pasta.
Nutrition Facts : Calories 723.6 calories, Carbohydrate 66.4 g, Cholesterol 134.3 mg, Fat 28 g, Fiber 3.6 g, Protein 51.4 g, SaturatedFat 9.8 g, Sodium 703 mg, Sugar 6.9 g
ITALIAN DRESSING CHICKEN
Italian dressing chicken is one of the easiest and most delicious chicken recipes. Chicken breasts are marinated in Italian salad dressing then topped with parmesan cheese and baked until incredibly juicy and flavorful. You will LOVE this recipe!
Provided by Kristen Stevens
Categories Dinner
Time 35m
Number Of Ingredients 3
Steps:
- Lay the chicken in a baking dish just big enough to hold the chicken. (See notes.) Pour the Italian dressing over the top. Cover the chicken then place it into your fridge for up to 24 hours, turning the chicken over once halfway through marinating. (See notes.)
- Remove the chicken from the fridge then preheat your oven to 420 degrees.
- Bake the chicken, uncovered, for 25 minutes. Sprinkle the parmesan cheese evenly over the chicken breasts then continue to cook for another 5-10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve with a few spoonfuls of the sauce in the baking dish over the top.
Nutrition Facts : ServingSize 1 chicken breast, Calories 324 kcal, Sugar 6 g, Sodium 906 mg, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 8 g, Protein 29 g, Cholesterol 83 mg, UnsaturatedFat 12 g
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
Categories Penne
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7
SKINNY ITALIAN CHICKEN PASTA SALAD
EASY, ready in 30 minutes, and feeds a crowd! Juicy chicken, fresh veggies, and pasta are tossed in a light and tangy homemade Italian dressing!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 18
Steps:
- 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, optional cayenne, and whisk to combine; set sauce aside.
- Cook pasta according to package directions in salted water, drain, place in an extra-large bowl; set aside. While pasta is cooking, also cook the chicken.
- To a large skillet, add 2 tablespoons olive oil, add the chicken, season with salt and pepper, 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.
- Add the sauce and allow it to bubble at a medium-fast boil for about 1 minute. Stir sauce and flip chicken intermittently throughout.
- Add the chicken and the sauce to the pasta bowl.
- Add the broccoli, bell peppers, tomatoes, cucumber, onions, optional fresh herbs (I had mint on hand and added about 3 tablespoons), and toss very well to combine.
- Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, extra olive oil, extra cayenne, splash of lemon juice, etc.) before serving.
- Salad may be served immediately, or cover and refrigerate until chilled.
Nutrition Facts : Calories 239 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 22 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 691 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ITALIAN CHICKEN PASTA SALAD
This Italian Chicken Pasta Salad is easy, ready in 20 minutes, and showcases some of my favorite summer ingredients. It's perfect for summer potlucks and BBQs, or as a no-fuss family dinner!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 20m
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions, drain, place in a large bowl, and set aside.
- 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.
- Add the tomatoes, basil, cucumber, cheese, and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.
Nutrition Facts : Calories 558 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 55 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1634 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CREAMY CHICKEN PASTA SALAD
Steps:
- Cook pasta in a large pot of salted water per the package directions. Drain well and run under cold water. Set aside.
- Combine dressing ingredients in a small bowl and set aside.
- Mix remaining ingredients in a large bowl. Toss with dressing.
- Refrigerate at least 1 hour before serving. Garnish with green onions and serve.
Nutrition Facts : Calories 447 kcal, Carbohydrate 34 g, Protein 12 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 345 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ITALIAN CHICKEN PASTA SALAD
This Italian Chicken Pasta Salad is made in just under 20 minutes from start to finish.
Provided by Jen from Everything Is Chicken
Categories Salad
Number Of Ingredients 11
Steps:
- Heat a pot of cold water to boiling.
- While the water is heating up, shred the chicken if not already shredded.
- Add pasta to boiling water and cook the pasta as directed. Drain.
- Mix olive oil, White wine vinegar, and Italian seasoning. Set aside.
- In a large bowl, combine pasta, chicken, diced avocado, sliced tomatoes, and chopped basil. Top with homemade Italian dressing and mix well.
- Squeeze fresh lime juice over salad and sprinkle with salt and pepper lightly before serving.
Nutrition Facts : Calories 716 kcal, Carbohydrate 64 g, Protein 18 g, Fat 44 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 40 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
ITALIAN PASTA SALAD
This Italian Pasta Salad is loaded with all the best ingredients. It's brimming with juicy sweet cherry tomatoes. Crunchy crisp cucumbers. Savory black olives. Zesty Parmesan cheese. Sharp red onions. Fire-roasted red peppers. Spicy and savory salami. And tender rotisserie chicken. Everything combines to create a flavor explosion! The salad is dressed in a homemade creamy Italian dressing. Of course, you can pick up bottled dressing at the grocery store if you prefer.
Provided by Chelsea Lords
Categories Main Course Salad
Time 25m
Number Of Ingredients 16
Steps:
- DRESSING: Add all the dressing ingredients to a large jar with a lid: 1/3 cup red wine vinegar, 1 and 1/2 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon Italian seasoning, 1 teaspoon white sugar, 1/2 cup olive oil, 2 tablespoons mayo, and salt & pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and shake to combine. It might take a minute of good vigorous shaking, but the mayo should completely integrate (keep shaking until it does). If you have time, make this ahead and chill it in the fridge to intensify the flavors. Shake again right before mixing into the salad.
- PASTA: Prepare the pasta according to package directions. Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water). Don't forget to salt the pasta water or the whole salad will taste underseasoned. Drain, rinse under cold water, and toss with 2 tablespoons of the prepared Italian dressing. Set aside.
- SALAD INGREDIENTS: Chop the rotisserie chicken, chop or thinly slice the salami, halve the tomatoes, finely chop the parsley, halve the olives, chop the pepper, chop the cucumber, and dice the red onion.
- DRESS THE SALAD: Toss all the prepared veggies/meats with the pasta. Add the grated Parmesan cheese and chopped parsley. Add dressing to preference. (We use it all, but you may like less!) Toss the salad. Season with any additional salt and pepper if needed.
- ENJOY: Cover and chill for at least 30 minutes. Toss again and enjoy!
Nutrition Facts : Calories 435 kcal, ServingSize 8 as a side, Carbohydrate 23 g, Protein 19 g, Fat 30 g, Cholesterol 48 mg, Sodium 1071 mg, Fiber 2 g, Sugar 3 g, SaturatedFat 7 g, TransFat 0.01 g, UnsaturatedFat 20 g
ITALIAN CHICKEN PASTA SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
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- Bring a pot of water to rolling boil, season with salt, add pasta and cook as per package directions or until al-dente. Drain pasta water, run pasta through cold water. Transfer pasta into a wide pasta bowl with 2 tablespoons of olive oil. Coat well. Set aside to cool completely.
- In a bowl, add all salad dressing ingredients except oil. While whisking continuously, add oil at a slow stream to emulsify. Set aside.
- In a salad bowl with cooked pasta, add remaining diced salad ingredients - chicken, cherry tomatoes, bell pepper, olives, feta, red onion, cucumber, parmesan cheese, and basil. Drizzle all but 1/4 cup of Italian dressing prepared in Step 2 over the salad. Gently fold the dressing into the pasta.
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- Place a large skillet over medium-high heat. Cook the bacon until crispy, flipping once or twice, about 8 minutes. Remove to a paper towel-lined plate to drain. Once cooled, crumble into small pieces.
- Add the butter to the same skillet with any leftover bacon grease. Then, add the onion slices and cook until the onions begin to brown, about 5 to 8 minutes.
- Reduce the heat to medium and continue to cook for another 15 to 20 minutes until the onions have caramelized and are soft and golden brown.
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- In a jar add all the ingredients mentioned under salad dressing. Close the lid and shake well until everything is mixed well. The dressing should look creamy.
- To make grilled chicken, Pound chicken to even thickness using a meat tenderiser. Season it with salt, paprika and garlic powder. Massage well.
- Cook seasoned chicken in a grill pan 4-5 minutes each side. Then cover with an aluminium foil and let it rest for 5-6 minutes. Then cut into small chunks.
- While chicken is resting, in a big salad bowl add cooked pasta, cucumber, bell peppers, onions, tomatoes.
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- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain, rinse with cool water, then drain well and transfer to a large bowl.
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- Add the remaining ingredients to the bowl with the cooled pasta. Stir in the dressing until well combined. Taste and season with extra salt and pepper as needed.
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