Irresistible Italian Pasta Salad loaded with chicken, artichoke, black olives, cucumber, sun-dried tomatoes and delicious homemade cream. Pasta recipe that will not disappoint!

This Italian recipe is one of the #TasteofItaly recipes that I created for Fred Meyer Stores. I am so honored to take part in Fred Meyer’s Taste Of Italy event that will start in September 5, 2016.  It’s a huge event where there will be Italian wine and cheese tasting, lots of new Italian products from Italy will be available on the shelves at any Fred Meyer Stores.  Products like Italian wine, Italian cheese, olive oils, Italian pasta, Italian sauces and more.

Here are some finger-licking Italian recipes that I created using Italian products that I got from Fred Meyer Store Italian Sausage Soup, Classic Tiramisu Recipe and  A Must Try Italian Salad Recipe. Make sure you check them out!

Huge Thank You goes to Fred Meyer Stores for letting Munchkin Time be part of Taste of Italy Event!

Now scroll down to see how to make this deliciousness!

For this Italian Pasta Salad you will need:

• 3 chicken breast fillets
• 1/4 cup lemon juice
• 1 clove garlic, grated
• salt and pepper to taste

• 1 cucumber
• 2 tablespoon of extra virgin olive oil
• 2 cup penne, cooked
• 1/2 cup sun-dried tomatoes, thinly sliced
• 1/2 cup pitted black olives, halved
• 1/2 cup halved artichoke hearts
• 1/2 cup Parmesan cheese, shaved

• 1/3 cup olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• salt and pepper
• 1/3 cup water
• 3 teaspoon flour
• 1 cup heavy whipping cream
• 1/3 cup fresh basil, shredded

If you make Italian Pasta Salad Recipe PLEASE tag @munchkintimeblog and #TasteofItaly on Instagram, I would LOVE to see your creation!

To Make Chicken:

1. Remove extra fat from the chicken. Using meat beater slightly flatten the chicken.
2. In the bowl combine chicken, lemon juice and garlic. Stir until chicken is coated with the marinade.
3. Marinade for 3 hours or overnight. Stirring occasionally.
4. Drain the chicken, season with salt and pepper on both sides. Heat the oil on a medium/high heat, cook chicken for 4 minutes on both sides, or until it is cooked through.
5. Remove from the heat, let it cool, then slice it into bite size pieces.

Now lets make Creamy Dressing:

1. Whisk together flour and 1/3 cup of water.
2. In the small sauce pot, combine olive oil, white wine vinegar, mustard, salt and pepper. Stir in flour mixture. Cook on medium heat for 2 minutes, consistently whisking.
3. Add whipping cream and basil, whisk until just heated through. Take the dressing off the heat.

How to make Italian Pasta Salad:

1. In large mixing bowl add pasta, chicken, sun-dried tomatoes, olives, artichoke hearts and cucumber slices.
2. Pour in warm dressing, stir with a spoon until combine. Serve with shaved Parmesan cheese. Enjoy!

Italian Pasta Salad

Love Keil

Irresistible Italian Pasta Salad loaded with chicken, artichoke, black olives, cucumber, sun - dried tomatoes and delicious homemade cream. Pasta recipe that will not disappoint!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings 4 -6

Calories

Ingredients

  

1x2x3x

Chicken Marinade:

• 3 chicken breast fillets
• 1/4 cup lemon juice
• 1 clove garlic grated
• salt and pepper to taste

Italian Pasta Salad Ingredients:

• 1 cucumber cut lengthwise then cut into slices
• 2 tablespoon of extra virgin olive oil
• 2 cup penne cooked
• 1/2 cup sun-dried tomatoes thinly sliced
• 1/2 cup pitted black olives halved
• 1/2 cup halved artichoke hearts sliced in half
• 1/2 cup Parmesan cheese shaved

Ingredients for the Dressing:

• 1/3 cup olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• salt and pepper
• 1/3 cup water
• 3 teaspoon flour
• 1 cup heavy whipping cream
• 1/3 cup fresh basil shredded

Instructions

 

How to prepare the chicken:

• Remove extra fat from the chicken. Using meat beater slightly flatten the chicken.
• In the bowl combine chicken, lemon juice and garlic. Stir until chicken is coated with the marinade.
• Marinade for 3 hours or overnight. Stirring occasionally.
• Drain the chicken, season with salt and pepper on both sides. Heat the oil on a medium/high heat, cook chicken for 4 minutes on both sides, or until it is cooked through.
• Remove from the heat, let it cool, then slice it into bite size pieces.

To make creamy dressing:

• Whisk together flour and 1/3 cup of water.
• In the small sauce pot, combine olive oil, white wine vinegar, mustard, salt and pepper. Stir in flour mixture. Cook on medium heat for 2 minutes, consistently whisking.
• Add whipping cream and basil, whisk until just heated through. Take the dressing off the heat.
• In large mixing bowl add pasta, chicken, sun-dried tomatoes, olives, artichoke hearts and cucumber slices.
• Pour in warm dressing, stir with a spoon until combine. Serve with shaved Parmesan cheese. Enjoy!

Notes

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