I love pasta salads…because pretty much, “anything goes!” I used a package of marked down chicken tenderloins ($2.52 for the package), balsamic vinaigrette dressing that I got on sale matched with a $1 coupons (total of $.50 for the bottle), carrots that were $.08 for the bag (sign up for Earthbound coupons here), and veggies that were on sale last week! I also like to buy pasta salad noodles (rotini and shells) “in bulk” to bring down the cost of the pasta!

How to Make Balsamic Chicken Pasta Salad

• In medium saucepan, cook pasta noodles according to package instructions. Drain and rinse with cold water. Add to serving bowl with 1/2 cup of balsamic vinaigrette dressing.
• Place chicken tenderloins (dice them first if you like…I didn’t, because I find it easier to cut cooked chicken than raw chicken) into medium skillet with other 1/2 cup of balsamic vinaigrette dressing. Saute for 4-5 minutes each side, or until tenderloins are no longer pink in the middle.
• Meanwhile, peel and chop carrot. Core, seed and dice green pepper. Dice 1/2 of a large zucchini. (I will eat the other half with some hummus for lunch tomorrow!) Chop fresh basil and parsley.

• Once chicken has cooked through, toss veggies with chopped fresh basil and parsley into the skillet with the chicken. Add 1/2 – 3/4 cups of water.
• Cover and let steam for 4-5 minutes, or until zucchinis become translucent. Once steamed, take “sharp” metal spatula or knife and cut the chicken tenderloins into bite size pieces.

• Once cooked, toss chicken and veggies with pasta and dressing.  Season with salt and pepper to taste.  Optional: Add a few shakes of parmesan cheese to each serving.  Serve warm or refrigerate at least 2 hours and serve chilled.
  Serve Balsamic Chicken Pasta Salad.
  

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  Balsamic Chicken Pasta Salad

  Prep Time10 minutes

  Cook Time29 minutes

  Servings - 4 servings

  Ingredients 

  1x2x3x

  • 3 cups rotini pasta noodles
  • 1 package chicken tenderloins
  • 1 cup balsamic vinaigrette dressing divided
  • 2 carrots
  • 1 green pepper
  • 1/2 zucchini
  • Fresh basil
  • Fresh parsley
  • Salt and pepper to taste

  Instructions

  • In medium saucepan, cook pasta noodles according to package instructions. Drain and rinse with cold water. Add to serving bowl with 1/2 cup of balsamic vinaigrette dressing.
  • Place chicken tenderloins (dice them first if you like...I didn't, because I find it easier to cut cooked chicken than raw chicken) into medium skillet with other 1/2 cup of balsamic vinaigrette dressing. Saute for 4-5 minutes each side, or until tenderloins are no longer pink in the middle.
  • Meanwhile, peel and chop carrot. Core, seed and dice green pepper. Dice 1/2 of a large zucchini. (I will eat the other half with some hummus for lunch tomorrow!) Chop fresh basil and parsley.
  • Once chicken has cooked through, toss veggies with chopped fresh basil and parsley into the skillet with the chicken. Add 1/2 - 3/4 cups of water.
  • Cover and let steam for 4-5 minutes, or until zucchinis become translucent. Once steamed, take "sharp" metal spatula or knife and cut the chicken tenderloins into bite size pieces.
  • Once cooked, toss chicken and veggies with pasta and dressing.  Season with salt and pepper to taste.  Optional: Add a few shakes of parmesan cheese to each serving.  Serve warm or refrigerate at least 2 hours and serve chilled.
  • Serve Balsamic Chicken Pasta Salad.

(Another thing I love about pasta salads…you’ve got protein, veggies and starch all in one dish!)

(Oh. Oh.  And something else…there’s LOTS leftover for tomorrow’s lunch.  Even though we ALL…including boys…had 2 bowls!)

What are your MUSTS when it comes to pasta salads?  Favorite dressings?  Favorite veggies or cheeses to toss in???