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Chicken Pasta Salad with Bacon, Cherry Tomatoes, and Bell Peppers Recipe

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4.2 from 3 reviews

This Chicken Pasta Salad is a vibrant and flavorful dish that combines tender marinated and seared chicken breasts with al dente rotini pasta, fresh cherry tomatoes, diced bell peppers, and sharp cheddar cheese. Tossed in a zesty Italian salad dressing and enriched with crispy bacon bits, it makes for a perfect quick meal or a make-ahead dish ideal for picnics, potlucks, and lunches.

Ingredients

Chicken and Marinade

  • 2 large boneless skinless chicken breasts (about 1 ½ lbs.)
  • 1 ½ cups Italian salad dressing (divided, see notes)

Main Salad

  • 1 lb. rotini pasta
  • 1 pint cherry tomatoes, halved
  • 1 bell pepper, diced (½ red, ½ green recommended)
  • 1 cup cheddar cheese, shredded
  • 2 tablespoons bacon drippings or 2 tablespoons olive oil (for searing chicken)
  • 1 tablespoon olive oil (for coating pasta)
  • Salt and pepper, to taste

Instructions

  1. Marinate the Chicken: Cut the chicken breasts in half lengthwise to create 2 thinner slices each. Place the slices between sheets of plastic wrap and gently pound them to ½ inch thickness using a meat mallet. Pat the chicken dry with paper towels, then lightly season with salt and pepper. Place the chicken into a gallon freezer bag along with ½ cup of the Italian salad dressing. Remove excess air and seal the bag. Allow the chicken to marinate at room temperature for 20 minutes.
  2. Cook the Bacon and Prepare Pasta Water: While the chicken marinates, cook bacon slowly over low heat in a skillet until crispy on each side. Occasionally tilt the pan and spoon out drippings; reserve 2 tablespoons of these drippings for searing the chicken later. Once cooked, transfer bacon to a paper towel-lined plate to drain and cool, then chop into bits. Simultaneously, bring a large pot of salted water to a boil for the pasta.
  3. Cook Pasta: Add the rotini pasta to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and spread it out on a tray or parchment paper to cool. Drizzle with 1 tablespoon of olive oil and toss gently to prevent sticking. Let cool for 5 minutes.
  4. Sear the Chicken: Heat the reserved bacon drippings (or 2 tablespoons olive oil if needed) in a large skillet over medium-high heat. Sear the marinated chicken breasts in batches for 4-5 minutes per side, until a golden crust forms and the chicken is cooked through. Remove the chicken from the skillet and allow it to rest for 10 minutes before cutting into bite-sized pieces.
  5. Assemble the Salad: In a large bowl, add the cooled pasta and toss with ¼ cup of the Italian salad dressing to coat evenly. Add the sliced chicken and another ¼ cup of dressing, tossing to combine. Then add halved cherry tomatoes, diced bell pepper, and ¼ cup more dressing; toss again to incorporate. Stir in half the chopped bacon and half the shredded cheddar cheese, combining thoroughly.
  6. Serve: Transfer the salad to a clean bowl for presentation if desired. Top with the remaining bacon and cheddar cheese. Serve immediately or refrigerate for up to 6 hours before serving. Note that there will be an extra ¼ cup of the dressing left, which can be added to taste or reserved.

Notes

  • Marinating the chicken at room temperature for 20 minutes helps the flavors penetrate and ensures even cooking.
  • If opting out of bacon, substitute with 2 tablespoons olive oil for searing chicken and omit bacon bits in the salad.
  • The salad can be prepared several hours in advance; however, add tomatoes and cheese last to keep them fresh.
  • Use rotini or any spiral pasta, which holds the dressing and ingredients well.
  • If making ahead, keep the salad refrigerated and bring to room temperature before serving for best flavor.

Find it online: https://dishcooks.com/chicken-pasta-salad-with-bacon-cherry-tomatoes-and-bell-peppers-recipe/