Go Back
chicken bell pepper pasta salad in a white bowl with a wooden spoon.

Simple Chicken and Bell Pepper Pasta Salad

This dish is light and flavorful and perfect for serving at a picnic or backyard BBQ!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad
Cuisine Italian
Servings 4
Calories 324 kcal

Equipment

  • Baking sheet

Ingredients
  

  • 2 cups uncooked penne pasta
  • 1 red bell pepper sliced 1/2 inch thick
  • 1 green bell pepper sliced 1/2 inch thick
  • 1 lb chicken breast, raw
  • ½ cup sliced red onion
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp cold water
  • ½ tsp salt
  • 1 clove garlic chopped
  • ¼ tsp black pepper
  • grated parmesan cheese, crumbled feta or goat cheese, or fresh mozzarella optional

Instructions
 

  • Preheat the oven to 400 degrees F. Then while the oven is preheating, boil the water to cook the pasta. Cook the pasta according to the direction on the package.
  • Second, slice the red and green bell peppers and then toss with 1 tablespoon of olive oil, salt, and pepper to taste in a medium bowl. Add peppers to a baking sheet lined with parchment paper or aluminum foil, spreading evenly. Then add salt and pepper to the chicken breast. Cut chicken breast in half or into quarters if it is a large breast so that it cooks through quicker. Add to the same baking sheet next to the peppers or to a separate sheet if you are using smaller baking sheets.
  • When the pasta is cooked to al dente, drain into a colander, and then rinse with cold water. Then set aside.
  • Bake chicken for 20-25 minutes or until the chicken is no longer pink and the bell peppers are tender. Shred or chop the chicken into small bite sized pieces after 2 minutes once it has cooled off.
  • Combine the pasta, chicken, red onion, basil, parsley, and bell pepper in a large bowl. Toss gently.
  • In a small bowl or mason jar, add 2 tablespoons of olive oil and red wine vinegar, 1 tablespoon of cold water, salt, black pepper, and 1 clove of chopped garlic. Stir with a whisk or shake in a mason jar until mixed thorougly.
  • Drizzle vinaigrette over the pasta mixture. Toss gently to coat. Serve immediately or keep refrigerated until ready to serve. Add some grated parmesan, fresh mozzerella, crumbled feta, or goat cheese for extra flavor.

Notes

Nutrition Information: 324 kcal, 10.5 grams of fat, 83 grams of cholesterol, 27 grams of carbohydrates, 2.1 grams of fiber, 30.1 grams of protein
Tips: 
  • Time-saving tip: if you do not have time to cook, use rotisserie chicken and a jar of roasted red peppers!
  • Line the baking sheet with aluminum foil to make clean up easier!
  • You can use any shape of pasta such as penne or rotini. 
  • If you love cheese, you can add some grated or shredded parmesan, fresh mozzarella, crumbled feta, or goat cheese. 
  • Or you can add sun-dried tomatoes for an extra pop of flavor!
Keyword chicken, pasta