Pasta Salad with Chicken

This simple Pasta Salad with Chicken works well anytime of the year, but the flavors are particularly great in summer. Try it for dinner, a potluck, or to meal-prep lunch.

Course Dinner

Cuisine Italian

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 395kcal

Author Amy Palanjian

Equipment

Ingredients

3 cups cherry tomatoes (cut in half)
1/3 cup extra-virgin olive oil
1 cup fresh basil leaves (very lightly packed when measuring)
2 cloves garlic (peeled and smashed)
1/2 teaspoon salt
10 ounces pasta
14.5- ounce can small white beans (like cannellini)
2 cups diced fully cooked chicken
6 ounces crumbled goat cheese (or feta or diced mozzarella)

US Customary - Metric

Instructions

Place the tomatoes, olive oil, basil leaves, garlic, and salt into a large bowl. Stir together. Set aside for about 30 minutes.
Meanwhile, cook the pasta according to the package directions. Drain.
Remove the basil and garlic from the tomato mixture. (The flavor will be in there!) Discard.
Stir in the pasta, beans, chicken, and cheese. Season to taste with salt and pepper.
Serve at room temperature or chilled.

Notes

Store any leftovers in an airtight container in the fridge for 3-5 days.
Use your favorite pasta, whether traditional or a newer bean pasta from brands like Barilla or Banza.
Use any kind of cooked chicken you like. (I like to buy a grilled breast from the prepared foods counter to make this easy on myself!)
Omit the chicken to make this vegetarian.
Shred the basil and leave it in the pasta mixture if your kids don't mind flecks of green.

Nutrition