Easy Pasta Salad With Chicken

Recipe: Chicken Pasta Salad

Summary: Easy and quick to make…it tastes so yummy! Perfect for a summer pot lock and excellent leftovers too!


  • 1 package (12 ounces) pasta (Penne)
  • 2 cups cubed low fat mozzarella
  • 2 cups cubed cooked chicken breast (*)
  • 1 green pepper, chopped
  • 1 sweet red pepper, chopped
  • 1 cup organic mushrooms, sliced
  • 2 cans (2-1/4 oz. each) sliced olives, drained
  • 6 green onions, sliced
  • 1 package (3-1/2 oz.) pepperoni, halved
  • 1/2 cup extra virgin olive oil
  • 1/3 cup wine vinegar
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Cook pasta; rinse with cold water and drain. In a serving bowl, mix the mozzarella, chicken, red and green peppers, organic mushrooms, olives, pepperoni, onions, and pasta.
  2. In a bowl, whisk the rest of the ingredients together. Pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving.

Quick notes

(*) My favorite way to make it moist is to poach the chicken, then cube it. The secrets of poaching are: the pan size, the amount of broth as well as cooking temp. Place chicken breasts in a pot (2 medium fit in a 2 quart round pan). Add liquid (water or chicken broth) and cover by at least 1/2 inch. After bringing the water to a boil, reduce heat and partially cover the pot. Let it cooks for 10 min then turn off the heat. Let chicken in the hot broth for 15 minutes. Remove chicken, let cool slightly, then cube.

Nutritional Facts:

1 cup equals

Calories: 300

Fat: 17

Protein: 14

Carbohydrate 22

Fiber 2

Preparation time: 35 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)

By Valerie Forte
Published: October 26,2012