Roasted Chicken Pasta Salad Recipe
Roasted chicken breast tossed in our light italian vinaigrette with penne pasta, sugar snap peas, black olives, sweet red peppers, red onion, diced tomatoes, and topped with feta cheese.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper. Place them on a baking sheet and roast for about 25-30 minutes or until the internal temperature reaches 165°F (74°C). Let them rest for a few minutes before dicing.
- 2
Cook the Pasta
In a large pot of salted boiling water, add the penne pasta and cook according to package instructions until al dente. Add the sugar snap peas to the pot during the last 2 minutes of cooking. Drain and rinse under cold water to cool.
- 3
Prepare the Vegetables
While the pasta cooks, dice the sweet red peppers, red onion, and tomatoes. Slice the black olives. Set all vegetables aside.
- 4
Combine Ingredients
In a large mixing bowl, combine the cooked pasta and sugar snap peas, diced chicken, sweet red peppers, red onion, diced tomatoes, and black olives.
- 5
Add Dressing
Drizzle the light Italian vinaigrette over the salad mixture. Toss gently to combine and coat all ingredients evenly.
- 6
Serve
Transfer the pasta salad to a serving dish or individual plates. Top with crumbled feta cheese and serve immediately, or refrigerate for an hour to let flavors meld.