Ingredients
3 cups shredded rotisserie chicken (halal-approved if needed)
12 oz whole-grain rotini or penne pasta, cooked al dente
1 pint cherry tomatoes, halved
1 medium cucumber, sliced
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1/4 cup Parmesan cheese, grated
2 tbsp olive oil
1 tbsp red wine vinegar (or substitute with apple cider vinegar for non-alcoholic)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
Fresh basil leaves, for garnish
Pepper, to taste
Instructions
Prep and chill all vegetables and cooked pasta for 15 minutes
Shred rotisserie chicken and set aside
In a large bowl, whisk together olive oil, red wine vinegar, oregano, basil, garlic powder, and salt
Add pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and chicken to the bowl
Toss until well-coated with the dressing
Fold in Parmesan cheese and garnish with fresh basil
Chill for 30 minutes to allow flavors to blend before serving
Notes
For a vegan alternative, substitute cooked chickpeas and nutritional yeast for chicken and Parmesan
Add chickpeas for extra protein and fiber
Store in an airtight container for up to 3 days
Use store-bought Italian dressing if preferred, but homemade offers more freshness
- Prep Time: 20
- Cook Time: 12
- Category: Quick Chicken
- Method: Chilling and Mixing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg