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Chicken Pasta Salad with Cherry Tomatoes and Fresh Herbs Recipe

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A vibrant and flavorful Chicken Pasta Salad that’s perfect for a quick and nutritious meal. Tender strips of pan-seared chicken are combined with al dente pasta, fresh vegetables, olives, and a zesty homemade dressing, creating a delightful combination of textures and Mediterranean-inspired flavors.

Ingredients

Chicken and Marinade

  • 4 Boneless Skinless Chicken Breasts
  • 1½ tablespoons Olive Oil
  • 4 Garlic Cloves, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2–3 tablespoons Chopped Fresh Thyme
  • 2 tablespoons Fresh Chopped Oregano (or dried)

Pasta and Vegetables

  • 12 ounces Dry Penne or Fusilli Pasta (whole grain or gluten-free preferred)
  • 2 Cups Cherry Tomatoes, halved
  • 1 Yellow Bell Pepper, seeds removed and thinly sliced
  • ½ Cup Green Olives, sliced in half
  • 1 medium Red Onion, thickly sliced
  • 3 Cups Packed Arugula, roughly chopped
  • ⅓ Cup Ground Parmesan Cheese

Dressing

  • 4 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons White Wine Vinegar
  • 1 teaspoon Honey
  • 1 Garlic Clove, pressed or minced
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Dressing: In a small bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons white wine vinegar, 1 teaspoon honey, 1 pressed or minced garlic clove, a pinch of crushed red pepper flakes, and salt and pepper until well combined. Set aside.
  2. Cook the Pasta: Bring a pot of salted water to a boil and cook 12 ounces of penne or fusilli pasta according to package directions until al dente. Drain the pasta, rinse it under cold water to stop the cooking process, and transfer to a large mixing bowl. Set aside.
  3. Slice the Chicken: While the pasta cooks, slice the 4 boneless, skinless chicken breasts crosswise into long strips about 0.5 inches thick, preparing them for cooking.
  4. Marinate the Chicken: In a mixing bowl, combine 1 tablespoon of olive oil with chopped fresh thyme, fresh chopped oregano, 4 minced garlic cloves, and a pinch of kosher salt and black pepper. Add the sliced chicken and toss to coat evenly with the herb and garlic marinade.
  5. Cook the Chicken: Heat a large non-stick pan over medium heat. Add the marinated chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until the chicken is cooked through and golden brown on the sides. Make sure the internal temperature reaches 165°F (75°C).
  6. Combine Salad Ingredients: Transfer the cooked chicken, along with any juices from the pan, into the bowl with the cooked pasta. Add halved cherry tomatoes, yellow bell pepper slices, thickly sliced red onion, halved green olives, ground Parmesan cheese, and chopped arugula to the bowl.
  7. Toss and Serve: Pour the prepared dressing over the salad ingredients and toss gently to combine everything thoroughly. Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve the salad warm or chilled, according to your preference.

Notes

  • For gluten-free or whole grain options, select appropriate pasta types according to dietary preferences.
  • Marinating the chicken briefly with herbs and garlic adds more depth of flavor.
  • This salad can be served warm right after cooking or chilled and stored in the refrigerator for a refreshing meal later.
  • Adjust the amount of crushed red pepper flakes in the dressing to control the spice level.
  • Use fresh herbs if possible for a brighter taste, but dried oregano works well in its absence.

Find it online: https://bitezly.com/chicken-pasta-salad-with-cherry-tomatoes-and-fresh-herbs-recipe/