Dinner In the Kitchen

Italian Chicken Pasta Salad

This chicken pasta salad made with grilled chicken and Italian dressing is so simple, you can whip it up any night of the week.

Italian Chicken Pasta Salad from Constance Smith at Hip Homeschool Moms

You may have noticed that last month I didn’t share a recipe on Hip Homeschool Moms. The wonderful HHM team was kind enough to let me take a month off because I was in the middle of moving! After a lifetime of the military world, and moving here, there and everywhere – we finally retired from the US Army, and bought a house in the country. Life has brought some major changes for us recently, and that includes the imminent graduation of my last homeschool student! I have officially traded in my “Hip Homeschooling Mom” title for “Hip Homeschool Veteran.”

As you can imagine, life has been crazy the past few weeks – and it has also gotten very hot here in Northern Alabama. This chicken salad is a welcome meal since it is cool or even chilled when you eat it. You can also make it ahead of time, and just pull it out of the fridge when it is time to eat.

To begin, start a pot of water to cook a pound of rotini or ruffled pasta according to package directions.

Meanwhile, you’ll need a pound of thin cut boneless, skinless chicken breasts. I use the thin ones because they cook up quickly on the grill. Brush the chicken on both sides with 1/4 cup of your favorite Italian salad dressing. Pop them onto a hot grill, and cook for about 3 minutes on each side, or until they are cooked through.

Italian Chicken Pasta Salad from Constance Smith at Hip Homeschool Moms

When the chicken is done cooking, set it on your cutting board to cool while the pasta cooks.

Italian Chicken Pasta Salad from Constance Smith at Hip Homeschool Moms

Cut the chicken into bite-sized pieces.

Italian Chicken Pasta Salad from Constance Smith at Hip Homeschool Moms

When the pasta is done cooking, drain the pasta in a colander, then run cold water over the pasta to cool it quickly. I stir it while I do this, to get the pasta cooled all the way through. Drain it well and place the pasta in a mixing bowl. Trim and shred 2 carrots and add them to the pasta. Add in the chicken, along with 2/3 c Italian salad dressing and 1/2 c shredded Parmesan cheese. Give it all a stir.

Serve it now, or refrigerate to chill it all the way through and serve later.

Italian Chicken Pasta Salad from Constance Smith at Hip Homeschool Moms

I’ve been making this recipe for my family for years. It is still a warm weather favorite!

Italian Chicken Pasta Salad from Constance Smith at Hip Homeschool Moms

Enjoy!

Italian Chicken Pasta Salad from Constance Smith at Hip Homeschool Moms

Italian Chicken Pasta Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Ingredients
  • 1 lb rotini or ruffled pasta
  • 1 lb thin cut, boneless, skinless chicken breasts
  • ¼ c + ⅔ c Italian salad dressing, divided
  • 2 carrots, trimmed & shredded
  • ½ c shredded Parmesan cheese
Instructions
  1. To begin, start a pot of water to cook a pound of rotini or ruffled pasta according to package directions.
  2. Meanwhile, brush the chicken on both sides with ¼ cup of your favorite Italian salad dressing. Pop them onto a hot grill, and cook for about 3 minutes on each side, or until they are cooked through.
  3. When the chicken is done cooking, set it on your cutting board to cool while the pasta cooks.
  4. Cut the chicken into bite-sized pieces.
  5. When the pasta is done cooking, drain the pasta in a colander, then run cold water over the pasta to cool it quickly. I stir it while I do this, to get the pasta cooled all the way through. Drain it well and place the pasta in a mixing bowl. Add the shredded carrots to the pasta. Add in the chicken, along with the remaining ⅔ c Italian salad dressing and the shredded Parmesan cheese. Give it all a stir.
  6. Serve it now, or refrigerate to chill it all the way through and serve later.
  7. Enjoy!
Notes
Try making this with the tri-colored pasta for a prettier dish.
 

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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