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.