Is there a more quintessential warm-weather side dish than pasta salad? There are a lot of pasta salads out there, but here’s why you should memorize this one: The dressing is easily made from things already in your pantry (and totally tastes like your favorite bottled Italian dressing). Plus, there’s no mayo to worry about sitting out at a picnic or potluck.



  • 1 lb. box of whole grain or whole wheat penne pasta
  • Fresh Herbs (all finely chopped)
    • 2 TBS Thyme
    • 2 TBS Oregano
    • 2 TBS Parsley
  • 2 TBS finely chopped green onion
  • 1 cup shredded carrots
  • 1/2 cup finely shredded parmesan
  • 5 cooked chicken breast tenders, cut into 1/4″ pieces
  • 1/2 cup of olive oil
  • Salt and pepper to taste (approx. a TSP of each)

Other Supplies Needed:

  • Baking dish for chicken (lightly coated with olive oil to prevent sticking and drying out)
  • Pot for cooking pasta
  • Large bowl for mixing salad together

*Add more or less of your favorite add-ins! I love sliced cherry tomatoes and extra red onion in mine!


  1. Preheat oven to 350°
  2. Prepare baking dish with a light coat of olive oil. Add salt and pepper to chicken breasts to taste
  3. Bake chicken breast tenders for 30-40 minutes
    1. Remove from oven and let cool
    2. Once cooled, cut into 1/4″ pieces
  4. While the chicken is baking, boil the whole wheat penne pasta according to the directions on the box
    1. After draining, dunk the strainer of pasta in an ice bath (equal parts ice and water in a large bowl)
  5. Placed the cooled and drained pasta in a large mixing bowl
  6. Add in chopped herbs, onions, carrots, parmesan cheese, olive oil, and chicken to the pasta
    1. Gently mix and blend all of the ingredients until fully combined
  7. Cover and refrigerate for at least 30 minutes before serving

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enjoy with Pasta Salad

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