Perfect Pasta Salad with Chicken

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  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 5 minutes
  • Ready-in: 35 minutes
Ingredients
  • 1 pound Dried Pasta (penne or fusilli)
  • 1 pint Sungold or Cherry Tomatoes (halved)
  • 2 cup Sweet Bell Peppers (1/2 in pieces)
  • 1.5 cup String Beans (trimmed)
  • Gotham Green's Vegan Lemon Basil Vinaigrette (to taste)
  • 2.25 tablespoon Olive Oil
  • 1 + more to salt water Kosher Salt
  • 0.5 teaspoon Black Pepper (freshly ground)
  • 1 pound Boneless, Skinless Chicken Breast
Directions
  1. Pre-heat the oven to 400 degrees. Rub the chicken with 1.5 tbsp olive oil and salt. Place on a sheet pan covered with parchment and roast ~20 - 25 minutes (the internal temperature should be 165 degrees F). When done, set aside to cool.
  2. Bring a pot of (very well) salted water to a rolling boil. Add pasta, cook until al dente. Drain and toss with 2 tsp of olive oil.
  3. Meanwhile, bring a separate pot of water to a boil (about 1" deep). Place a steamer basket in the pot, add the beans and cover with a lid. Steam for about 3 - 4 minutes, then remove from the basket and set aside to cool.
  4. Shred chicken when it is still warm but cool enough to handle. Then, slice the green beans into 1/2" pieces.
  5. In a large bowl, combine the pasta, chicken and veggies and mix together. Toss with the Lemon Basil Vinaigrette (enough to coat the ingredients) and pepper. Adjust seasoning if needed.
  6. Serve chilled or at room temperature.
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