This pasta salad dish a pretty basic one that I’ve been making for years. It’s a quick and easy recipe that works out for a weekday dinner or even kids lunch boxes. The dressing is Extra virgin olive oil based so the pasta salad doesn’t get soggy. My little one loves this for her lunch box.
Preparation Time: 10 minutes
Cook Time : 15 minutes
Serves : 2
Penne Pasta : 250 grams (You can use any pasta)
Chicken : 250 grams cut into bite size pieces (I used boneless thighs)
Paprika : 1 teaspoon
Oregano : 1 teaspoon
Chilli flakes : 1/2 teaspoon
Onion : 1 medium sliced
Tomatoes: 2 medium diced and seeded
Romaine Lettuce : 1 1/2 cups chopped
Black olives : 1/2 cup
Grated Parmesan cheese : 3/4 cup
Extra virgin olive oil : 3/4 cup
Italian seasoning : 1 tablespoon
Ground pepper : 1 teaspoon
Dried Oregano : 1/2 teaspoon
Dried basil : 1/2 teaspoon
Salt to taste
Cook pasta al dente according to the package instructions. Once cooked, drain water, rinse under cold water and add olive oil. Toss well.
In the meanwhile, heat oil in a pan and add the chicken pieces. Add some salt, paprika, oregano, red chilli flakes and fry until golden brown. It took me 10 minutes. Take the chicken into a plate and keep aside.
Take a small bowl and add all the ingredients listed under dressing and mix well.
Take a medium bowl, add the cooked pasta, all the vegetables, olives, cheese, cooked chicken and dressing. Toss well and serve.