Italian Chicken Pasta Salad
If you make a batch of chicken and boiled pasta ahead of time, you can keep those in the fridge to throw together a fresh pasta salad whenever you want throughout the week.
Ingredients
Pasta Salad
- short pasta of choice, dried112 g2 parts
- chicken, cooked & chopped150 g1.5 parts
- green peas, thawed or cooked150 g1.5 parts
- mozzarella pearls100 g1 part
- cherry tomatoes, quartered100 g1 part
- romaine lettuce, thinly sliced35 ga handful
- red onions, thinly sliced20 ga handful
- pepperoncini peppers, thinly sliced15 ga spoonful
Dressing
- extra virgin olive oil30 g2 spoonfuls
- parmigiano reggiano, grated20 ga handful
- lemon juice1/2 lemon
- dried oreganoa sprinkle
- garlic powdera sprinkle
- black peppera sprinkle
- saltto taste
FAQ
Once you have the pasta and protein cooked, you can customize this with any vegetables or dressing components you have around.
Ethan Chlebowski
Method
Step 1: Prep, cook, or gather ingredients
Gather, chop, and/or cook the ingredients you’ll need:
- Cook the chicken however you like, and dice it up.
- & drain the pasta.
- Chop any vegetables.
- Gather dressing components, etc.
In the next step, you can weigh out the ingredients right into the serving bowl as you assemble.
Step 2: Toss everything together
Measure and add all pasta salad components & dressing components to a large bowl.
- If you have a scale, this is easiest done by setting a bowl over a scale and adding ingredients right to the bowl, taring out the scale in between ingredients.
- Or, you can just add ingredients to your desired ratios.
Toss to combine everything, the dressing, and make sure ingredients are well coated.
Step 3: Adjust & serve
Taste the pasta salad. Adjust with more dressing ingredients as needed.
- For example, add more salt if needed, extra lemon juice for acidity, or extra olive oil or Parmigiano Reggiano for extra richness.
Enjoy.
Once you have the pasta and protein cooked, you can customize this with any vegetables or dressing components you have around.
Ethan Chlebowski
Ingredients
Pasta Salad
- short pasta of choice, dried112 g2 parts
- chicken, cooked & chopped150 g1.5 parts
- green peas, thawed or cooked150 g1.5 parts
- mozzarella pearls100 g1 part
- cherry tomatoes, quartered100 g1 part
- romaine lettuce, thinly sliced35 ga handful
- red onions, thinly sliced20 ga handful
- pepperoncini peppers, thinly sliced15 ga spoonful
Dressing
- extra virgin olive oil30 g2 spoonfuls
- parmigiano reggiano, grated20 ga handful
- lemon juice1/2 lemon
- dried oreganoa sprinkle
- garlic powdera sprinkle
- black peppera sprinkle
- saltto taste
Method
Step 1: Prep, cook, or gather ingredients
Gather, chop, and/or cook the ingredients you’ll need:
- Cook the chicken however you like, and dice it up.
- & drain the pasta.
- Chop any vegetables.
- Gather dressing components, etc.
In the next step, you can weigh out the ingredients right into the serving bowl as you assemble.
Step 2: Toss everything together
Measure and add all pasta salad components & dressing components to a large bowl.
- If you have a scale, this is easiest done by setting a bowl over a scale and adding ingredients right to the bowl, taring out the scale in between ingredients.
- Or, you can just add ingredients to your desired ratios.
Toss to combine everything, the dressing, and make sure ingredients are well coated.
Step 3: Adjust & serve
Taste the pasta salad. Adjust with more dressing ingredients as needed.
- For example, add more salt if needed, extra lemon juice for acidity, or extra olive oil or Parmigiano Reggiano for extra richness.
Enjoy.
