GLUTEN-FREE PASTA SALAD WITH CHICKEN, VEGETABLES, AND ROASTED SHALLOT VINAIGRETTE
This Gluten-Free Chicken Pasta Salad is packed with roasted veggies, juicy tomatoes, briny olives, and tender chicken, all tossed in a sweet and tangy Roasted Shallot Dressing. It’s fresh, flavorful, and perfect for meal prep or your next BBQ!
Servings: 5
Ingredients
- 2 large red bell peppers, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 12 ounces gluten-free pasta of choice, I used Jovial Foods fusilli
- 4 cups cooked chicken, such as my "Lazy Girl" Chicken Breasts, or rotisserie chicken
- 6 ounces marinated artichoke hearts, roughly chopped
- ½ cup pitted Castelvetrano olives, halved
- ½ cup fresh basil, chopped
- Roasted Shallot Vinaigrette
Instructions
- Preheat the oven to 425°F.
- Add the bell peppers, tomatoes, shallots, and garlic cloves to a baking sheet and toss with olive oil, salt, and pepper. Bake for 25 minutes.
- While the veggies are roasting, cook the pasta according to package instructions. Set aside.
- When the veggies are ready, assemble the pasta salad by adding the cooked pasta, roasted bell peppers and tomatoes, cooked chicken, olives, artichoke hearts, and basil to a large serving bowl. Toss with the roasted shallot dressing.
- Serve and ENJOY!
Notes
This pasta salad can be made ahead of time and stored in the fridge for three to five days. Perfect for entertaining guests!