Summer Chicken and Pasta Salad is a creative way to get into your daily salad servings. This simple but delicious salad offers a rich taste derived from rotini pasta, chicken, and perfect vegetable mix. Summer chicken and pasta salad is traditionally served on a bed of fresh salad leaves. You can serve this salad as a simple side dish or a light meal.
Preparation Time: 20 to 25 minutes
Refrigeration Time: 30 minutes
Serving Size: 06 Persons
Utensils: pot, whisk, spoon, fork, bowl, stove, refrigerator
- 1 1/2 cups rotini pasta
- 1 cup cut-up cooked chicken breast
- 2 cups broccoli florets
- 1/2 medium green bell pepper – properly chopped
- 1/2 medium red bell pepper - finely chopped
- 1/2 medium red onion - nicely chopped
- 3/4 cup fat-free Italian dressing
First of all boil the rotini pasta according to the cooking instructions given on the packet. Once you boil the pasta thoroughly, remove it from heat and drain thoroughly, using a strainer or colander with holes. Run the boiled pasta under cold water and shift it to a large serving bowl.
Note: Make sure to wear thick gloves while removing the pastas’ pot from heat and while draining them.
Add in 1 cup of boiled chicken breast’s pieces, 2 cups of broccoli florets, and properly chopped pieces of half of the medium green bell pepper and red bell pepper.
Top the mixture in the bowl with the chopped pieces of half of the medium red onion.
Pour in ¾ cup of fat-free Italian dressing and stir all the ingredients for a few seconds in order to mix and coat them thoroughly.
Note: You can use a large fork, spoon or whisk for the mixing of the ingredients.
Now, the summer chicken and pasta salad is all set. Cover the bowl with a plastic wrapping sheet and place it in the refrigerator for about 30 minutes or until properly cooled.
Remove the salad once cooled, unseal it, toss it gently and serve immediately.