Pasta Salad with Chicken (Printer-Friendly Version)
A tasty pasta dish blending chicken, fresh tomatoes, basil, and cheese for vibrant flavors and textures.
# What You'll Need:
→ Vegetables and Herbs
01 -
1 cup cherry tomatoes, halved
02 -
1/4 cup fresh basil, shredded
03 -
1 clove fresh garlic, minced
→ Pasta and Grains
04 -
2 cups elbow macaroni pasta, uncooked
→ Proteins
05 -
1 cup cooked chicken, diced
06 -
1/2 cup canned cannellini beans, drained and rinsed
→ Dressing and Oil
07 -
3 tablespoons extra-virgin olive oil
08 -
1/4 teaspoon salt
→ Cheese
09 -
1/3 cup crumbled goat cheese or feta (optional)
# Steps to Follow:
01 -
Combine cherry tomatoes, shredded basil, minced garlic, salt, and extra-virgin olive oil in a mixing bowl. Toss thoroughly and let the mixture sit to infuse flavors.
02 -
Boil elbow macaroni pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
03 -
Extract the basil leaves and minced garlic pieces from the tomato mixture to avoid raw textures in the final salad.
04 -
In a large bowl, combine cooked pasta, marinated tomatoes (with oil), cooked chicken, cannellini beans, and optional cheese. Toss gently to blend ingredients evenly.
05 -
Serve immediately at room temperature or refrigerate for up to 3 hours to chill slightly before serving, avoiding an ice-cold state for best flavor.
# Additional Tips:
01 -
For dairy-free, omit cheese and consider adding roasted salted sunflower seeds for extra texture and flavor.
02 -
Use gluten-free pasta variants like chickpea pasta to make this dish gluten-free.