Italian Chicken Pasta Salad with Tomatoes and Basil
This easy pasta salad combines sliced grilled chicken with sweet cherry tomatoes, fragrant basil and nutty Parmesan in a light olive oil dressing. It is filling enough for lunch and travels well, so it suits picnics, potlucks and packed lunches.
Preparation Steps
Cook the pasta in well-salted boiling water until al dente, according to the package. Drain, rinse under cold water and drain well.
Rub the chicken with a little olive oil, Italian seasoning, salt and pepper.
Cook the chicken on a grill pan or skillet over medium-high heat for 5 to 7 minutes per side, until it reaches 165°F (74°C) in the thickest part. Rest for 5 minutes, then slice.
Toss the pasta with the olive oil, basil, Parmesan and lemon juice, if using.
Add the tomatoes and chicken and toss again. Season with salt and pepper.
Serve at room temperature, or chill for 30 minutes and serve cold.
Tips & Variations
- Pound the chicken breast to an even thickness so it cooks evenly and stays juicy.
- Add mozzarella pearls, olives or roasted red peppers, or swap the oil and basil for 3 tablespoons of pesto.
- Store covered in the fridge for up to 3 days; add a little olive oil before serving if it seems dry.
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