Chicken Pasta Salad With Roasted Red Pepper Dressing Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions. Drain and set aside.
• STEP 2.In a large bowl, combine the cooked pasta, chicken, cherry tomatoes, cucumber, and olives.
• STEP 3.In a blender, combine the roasted red peppers, olive oil, vinegar, garlic, salt, and pepper.
• STEP 4.Blend until smooth and creamy.
• STEP 5.Pour the dressing over the salad and toss to coat evenly.
• STEP 6.Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
• STEP 7.Serve the chicken pasta salad chilled, garnished with fresh basil leaves.

Cooking Tips

• You can add other vegetables like bell peppers or red onions to the salad for added flavor and crunch.
• If you don't have roasted red peppers, you can use sun-dried tomatoes or jarred roasted red peppers instead.
• Leftover chicken pasta salad can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Serve the chicken pasta salad chilled, straight from the refrigerator.
• You can serve the salad as a main dish or as a side dish with grilled chicken or fish.
• Garnish the salad with fresh basil leaves or grated Parmesan cheese for added freshness.