Chicken Pasta Salad

 

Ingredients

    1 lb box rotini pasta
    2 8 oz boneless skinless chicken breasts
    1 Tbsp olive oil
    1 ½ tsp garlic salt divided
    ¼ tsp black pepper adjust to taste.
    1 pint cherry tomatoes halved
    1 7 oz jar whole pitted black olives drained
    ½ cup diced red bell pepper
    ½ cup diced green bell pepper
    1 small red onion thinly sliced
    4 `medium green onion thinly sliced
    2-3 Tbsp fresh Italian parsley
    1 tsp red pepper flakes
    6 oz chevre goat cheese broken into chunks
    2 tsp prepared basil pesto
    1 16 oz bottled Italian dressing (i.e. Ken's Marzetti's or Marie's) (See Cook's note for homemade dressing)
    1 Tbsp grated Parmesan cheese

Instructions

    Cook rotini pasta in salted water per the package instructions until al dente. Drain well.
    Meanwhile, season chicken pieces with ½ tsp garlic salt and pepper. In a grill pan over medium high heat, cook chicken in olive oil until juices run clear, about 6-8 minutes on each side. Adjust depending on thickness. Rest for 5 minutes, then cut into bite size chunks. (Likewise, to grill outside, oil grill grates then grill chicken over medium heat for 8 minutes per side)
    In a large bowl, place pasta, chicken, cherry tomatoes, olives, red bell pepper, green bell pepper, red onion, green onion, 2 Tbsp parsley, red pepper flakes and reserved 1 tsp garlic salt. Add dressing and basil pesto. Toss until well coated.
    Add chevre cheese in chunks. Gently mix through, the pasta.
    Place into an airtight container and chill for at least 4 hours or overnight.
    Serve garnished with additional 1 Tbsp parsley and Parmesan cheese.

Notes
Homemade Italian dressing: (Easily doubles. If using adjust amount of salt in recipe to taste)

    ½ cup olive oil
    ¼ cup white or red wine vinegar
    1-2 tsp granulated sugar or honey
    3 Tbsp grated Parmesan cheese
    2 cloves garlic, minced
    1 ½ tsp dry Italian seasoning
    1 tsp salt
    ½ tsp freshly ground black pepper
    ½ tsp dried oregano
    ¼ tsp crushed red pepper flakes

Place all ingredients into a jar or a stand blender. Shake or pulse until well blended. Taste and adjust seasonings to taste.
 

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 32g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 980mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 682IU | Vitamin C: 24mg | Calcium: 43mg | Iron: 1mg