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Chicken and Veggie Pasta Salad

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Roasted Veggies
  • 2 red peppers diced
  • 2 yellow peppers diced
  • 2 zucchinis diced
  • 1 8 oz mushrooms sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ½ tsp red pepper flakes optional
Chicken
  • 1.5-2 lbs chicken breast diced into bite sized pieces
  • Chicken seasoning of choice
  • Recommended by Dani & John: 2 tsp paprika 2 tbsp crazy janes, 2 tsp black pepper
  • 2 tbsp olive oil
Dressing
  • ¼ cup olive oil
  • 3 tbsp dijon mustard
  • 4 tbsp apple cider vinegar
  • 2 tbsp honey
  • Salt to taste
  • Pepper to taste
Additional Ingredients
  • 8 oz cherry tomatoes cut into quarters
  • ½ cup dry orzo cooked
  • 1 can garbanzo beans drained and rinsed
  • Optional: crumbled feta for topping

Method
 

Roast veggies
  1. Preheat your oven to 450 degrees
  2. Line a rimmed baking sheet with parchment paper or foil
  3. Dice veggies and place into a bowl
  4. Drizzle with olive oil and add spices. Mix until fully coated
  5. Roast until tender, about 20 mins
Cook orzo per instructions on the package
    Cut up cherry tomatoes
      Cook chicken
      1. Preheat over to 400 degrees
      2. Season chicken on all sides with oil and preferred seasoning
      3. Bake for about 20 minutes until chicken reaches 165 degrees
      4. Note: you can also grill the chicken or use rotisserie chicken if you’d prefer
      Make the dressing
        Combine veggies, tomatoes, orzo, chicken, and dressing

          Notes

          • This is a great make ahead option that can be used for lunches or snacks. It makes a ton of servings - approximately 10-12.
           
          Photo Credits:
          1. Sally's Baking Addiction - https://sallysbakingaddiction.com/creamy-chicken-pasta-salad/