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.
Servings: 8
Calories: 395kcal
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)
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
Calories: 395kcal | Carbohydrates: 40g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 261mg | Potassium: 541mg | Fiber: 4g | Sugar: 3g | Vitamin A: 659IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 3mg