Chicken Pasta Salad

This easy Chicken Pasta Salad combines grilled chicken, rotini pasta, fresh vegetables, and creamy chèvre cheese for a colorful dish that's perfect as a main course or side.

📝 Ingredients

• 1 lb box rotini pasta
• 2 8 oz boneless skinless chicken breasts
• 1 Tbsp olive oil
• 1 1/2 tsp garlic salt (divided)
• 1/4 tsp black pepper (adjust to taste.)
• 1 pint cherry tomatoes (halved)
• 1 7 oz jar whole pitted black olives (drained)
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 small red onion (thinly sliced)
• 4 `medium green onion (thinly sliced)
• 2-3 Tbsp fresh Italian parsley
• 1 tsp red pepper flakes
• 6 oz chevre goat cheese (broken into chunks)
• 2 tsp prepared basil pesto
• 1 16 oz bottled Italian dressing (i.e. Ken's Marzetti's or Marie's) ((See Cook's note for homemade dressing))
• 1 Tbsp grated Parmesan cheese

👨‍🍳 Instructions

1. 1Cook rotini pasta in salted water per the package instructions until al dente. Drain well.
2. 2Meanwhile, season chicken pieces with 1/2 tsp garlic salt and pepper. In a grill pan over medium high heat, cook chicken in olive oil until juices run clear, about 6-8 minutes on each side. Adjust depending on thickness. Rest for 5 minutes, then cut into bite-sized pieces. (Likewise, to grill outside, oil grill grates then grill chicken over medium heat for 8 minutes per side)
3. 3In a large bowl, place pasta, chicken, cherry tomatoes, olives, red bell pepper, green bell pepper, red onion, green onion, 2 Tbsp parsley, red pepper flakes and reserved 1 tsp garlic salt. Add dressing and basil pesto. Toss until well coated.
4. 4Add chevre cheese in chunks. Gently mix through, the pasta.
5. 5Place into an airtight container and chill for at least 4 hours or overnight.
6. 6Serve garnished with additional 1 Tbsp parsley and Parmesan cheese.