Mediterranean Chicken Pasta Salad

This meal is great served cold for a light dinner, or perfect as a refrigerated pre-made lunch to take to work!


  • 12 oz of Barilla Veggia Pasta* (any favorite whole wheat organic pasta)
  • 1/2 cup Organic Balsamic Vinaigrette Dressing
  • 20 grape tomatoes, halved or quartered
  • 1 organic cucumber, diced
  • 1/2 cup fresh mozzarella cheese, diced
  • 1 chicken breast, diced
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning (this is usually just a combination of basil, pepper, and oregano)
  1. Cook pasta according to directions. While water is heating,  cook and dice the chicken breast and place into a bowl with dressing to marinate, then set aside. Begin to prepare vegetables until water begins to boil.
  2. Place the pasta in the water. Add 1-2 tablespoons of dressing into a bowl with the chicken and the vegetables. Drain the pasta once it is complete, and let it sit to cool down. Once the pasta has cooled off, drain and add to the bowl with vegetables and toss, allowing the dressing to spread over everything. You won’t need more than this.

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