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