Summer Vegetable Pasta with Italian Chicken

I based this recipe off of

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6-8 servings

Here’s What You Need:

  • For the pasta salad:
    • 12 oz. bow tie pasta
    • 2 medium roma tomatoes
    • 1 medium summer squash
    • 1 medium zucchini
    • 1 medium broccoli crown
    • ½ medium red onion
    • ⅔ (15 oz.) jar roasted red peppers
    • ½ bunch parsley
  •  for the vinaigrette:
    • ¼ cup vegetable oil
    • ¼ cup olive oil
    • ⅓ cup red wine vinegar
    • 1 Tbsp dijon mustard
    • 1 tsp dried oregano
    • 1 tsp minced garlic
    • ¾ tsp salt
    • to taste fresh cracked black pepper
  • for the chicken:
    • 2 chicken breasts
    • Italian salad dressing.


  • Marinade chicken over night in Italian an salad dressing.
  • Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.
  • While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
  • While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
  • Cut chicken into bite sized pieces and brown in large pan. add salt and pepper to taste.
  • Combine the cooked pasta, chicken, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.

Chefs Notes:
Literally just ate this and it is my favorite pasta salad that i’ve ever made, and super easy too.



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