Pasta Salad Chicken Mix (Ready-to-Print Version)
A flavorful pasta dish combining chicken, tomatoes, basil, and cheese for a fresh and easy meal option.
# What You’ll Need:
→ Vegetables & Herbs
01 -
1 cup cherry tomatoes, halved
02 -
1/4 cup fresh basil leaves, shredded
03 -
1 clove fresh garlic, minced
→ Pasta & Grains
04 -
2 cups dry small pasta shapes (such as wagon wheels or elbows)
→ Proteins
05 -
1 can (15 oz) cannellini beans, drained and rinsed
06 -
2 cooked chicken tenders or 1 cup cooked shredded chicken
→ Fats & Oils
07 -
3 tablespoons extra-virgin olive oil
→ Dairy
08 -
1/4 cup crumbled goat cheese or feta, or diced mozzarella
→ Seasonings
09 -
1/4 teaspoon kosher salt
# Step-by-Step Guide:
01 -
Combine cherry tomatoes, shredded basil, minced garlic, kosher salt, and extra-virgin olive oil in a bowl. Toss thoroughly and let sit for 10 minutes to infuse flavors.
02 -
Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water; set aside.
03 -
Remove basil leaves and minced garlic from the tomato mixture to avoid overpowering raw textures. Gather rinsed beans and cooked chicken.
04 -
In a large bowl, mix cooked pasta, marinated tomatoes (without basil and garlic), cannellini beans, chicken, and cheese. Toss gently to distribute ingredients evenly.
05 -
Serve the salad at room temperature or chilled. Allow chilled salad to sit at room temperature for 20-30 minutes before serving for best flavor.
# Handy Tips:
01 -
To make this vegetarian, omit chicken and optionally add shrimp, tofu, or salmon for protein.
02 -
Use gluten-free pasta to accommodate gluten intolerance.
03 -
Omit cheese to make it dairy-free; consider adding roasted sunflower seeds for texture and flavor.
04 -
Store leftovers in an airtight container refrigerated for 3-5 days.