Description
A vibrant, protein-packed salad with tri-color pasta, grilled chicken, fresh vegetables, and zesty Italian dressing. Perfect for lunch, dinner, or as a barbecue side dish.
Ingredients
8 oz (225g) tri-color pasta
2 grilled chicken breasts (chopped)
2 medium zucchini (sliced or quartered)
2 large tomatoes or 4 cherry tomatoes
1 large carrot (shredded or julienned)
3–4 Tbsp Italian dressing (olive oil, vinegar, herbs)
Bell peppers, red onion, cucumber (optional, for crunch)
1 Tbsp fresh herbs (e.g., basil or parsley, chopped)
Instructions
Cook the tri-color pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.
Chop grilled chicken and set aside. Dice zucchini, slice tomatoes, and shred/julienne carrots.
In a large bowl, combine cooked pasta, chopped chicken, zucchini, tomatoes, and carrots. Mix gently.
Add 3-4 Tbsp Italian dressing (adjust to taste) and toss to coat. Add optional crunchy vegetables just before serving.
Sprinkle fresh herbs over the salad and mix lightly. Serve chilled or at room temperature.
Notes
Substitute tofu or shrimp for chicken if desired.
Use gluten-free pasta for a gluten-free version.
Prepare ahead: Store in an airtight container in the refrigerator for up to 2 days (add crunchy veggies right before serving).
Dressing can be made earlier and refrigerated separately.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg