Easy Gluten-Free Pasta Salad with Italian Dressing
This easy gluten-free pasta salad is loaded with seasoned chicken, kielbasa, bell peppers, tomatoes, pepperoncini, and mozzarella pearls, all tossed in zesty Italian dressing. Perfect for potlucks, game days, and meal prep!
Servings: 8 servings
Ingredients
Chicken
- 2 chicken breasts
- 2 tablespoon olive oil
- 1 ½ tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Pasta Salad
- 12 oz gluten-free penne pasta cooked al dente
- 1 cup precooked kielbasa sliced, check that it's labeled gluten free
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 pint cherry tomatoes halved
- ½ cup pepperoncini sliced
- 8 oz mozzarella pearls
- 2 tablespoon fresh basil chopped
- 1 12 oz bottle Girard's Olde Venice Italian Dressing
Instructions
- Bring a large pot of salted water to a boil for the pasta. In a small bowl, combine the paprika, thyme, garlic powder, salt, and black pepper, then coat the chicken breasts with the seasoning. Heat the olive oil in a large pan over medium-high heat. Once the oil is hot, add the chicken and cook for 3 minutes.
- Flip the chicken and cook for another 3 minutes. Flip again, lower the heat to medium, and cover the pan with a lid. Cook until the chicken reaches an internal temperature of 165°F, about 9 to 12 minutes total depending on size. While the chicken cooks, cook the pasta until al dente, then drain, rinse with cold water, and set aside.
- Transfer the chicken to a plate or cutting board and let it cool.
- Add the sliced kielbasa to the same pan and cook for 2 to 3 minutes, until it begins to brown slightly. Remove it from the pan.
- Add the bell peppers to the pan and cook for 3 to 4 minutes, until they begin to turn translucent. Transfer the peppers and kielbasa to a plate to cool.
- Once the chicken has cooled, dice it into small, bite-size cubes.
- In a large bowl, combine the cooked pasta, chicken, kielbasa, bell peppers, tomatoes, mozzarella pearls, pepperoncini, and fresh basil.
- Pour the Italian dressing over the top and stir until everything is well coated. Serve right away or chill for at least 30 minutes to let the flavors come together.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Stir in a splash of Italian dressing before serving if the pasta looks dry. Freezing is not recommended because the vegetables and mozzarella change texture.
Make ahead: Hold back a few tablespoons of dressing and stir it in right before serving, since gluten-free pasta soaks up dressing as it sits.
