Chicken Pepperoni Pasta Salad (Printable Version)

Tender chicken, pepperoni, colorful veggies, and pasta tossed with Italian dressing for a quick, flavorful meal.

# Ingredients:

→ Salad Components

01 - 225 grams rotini or fusilli pasta
02 - 1 cup (approximately 150 grams) cooked chicken breast, cubed
03 - 1 cup (approximately 60 grams) sliced pepperoni
04 - 1 cup (approximately 150 grams) cherry tomatoes, halved
05 - 1 cup (approximately 130 grams) cucumber, diced
06 - 80 grams green bell pepper, chopped
07 - 70 grams black olives, sliced

→ Dressing and Seasonings

08 - 120 milliliters Italian dressing
09 - Salt, to taste
10 - Black pepper, to taste
11 - Fresh basil or parsley, finely chopped, for garnish (optional)

# Steps:

01 - Boil pasta in generously salted water according to package guidelines until al dente. Drain and immediately rinse under cold water to arrest cooking and cool.
02 - If not pre-cooked, grill or pan-cook chicken breast until fully cooked through. Cool, then cut into uniform cubes.
03 - Transfer cooled pasta, chicken, pepperoni, cherry tomatoes, cucumber, green bell pepper, and black olives to a large mixing bowl.
04 - Pour Italian dressing evenly over the contents and toss gently to coat all ingredients.
05 - Adjust seasoning with salt and black pepper to taste, mixing gently to distribute.
06 - Cover bowl and refrigerate for a minimum of 30 minutes, allowing flavors to blend and develop.
07 - Prior to serving, garnish with chopped fresh basil or parsley if desired. Portion onto plates or bowls and serve chilled.

# Notes:

01 - For optimal flavor and texture, allow the salad to rest in the refrigerator to let the ingredients absorb the dressing fully.