A delicious combination of garlic and parmesan in a chicken pasta salad make the perfect summer salad recipe! This salad is packed with veggies, pasta, chicken, parmesan, and croutons with an amazing Garlic Parmesan Dressing to top it off! You will love how easy it comes together!
Summer is finally here in Iowa, we’ve wondered if it was going to snow forever after our long cold winter. There’s nothing like waking up with your windows open or enjoying dinner out on the deck. These are the days I dream about all winter long!
Our dinner menu definitely shifts as the weather gets warmer too, there’s more grilling out and a lot more salads. Even during lunch, I tend to make different recipes!
Last week I was trying to find something for lunch that was light but was going to fill me up too. We have a delicious BLT salad on the site but I wanted something a bit different and came up with this Garlic Parmesan Chicken Pasta Salad that’s topped with Ken’s Garlic Parmesan Dressing. It’s the perfect combination of flavors!
I’ve always used Ken’s Steak House dressings on my salads, there are so many different varieties to pick from that I can always find an option that fits the salad I’m having! One of my favorites is this Garlic Parmesan but I also LOVE the Italian Dressing and use it almost daily on my lunch salad (I use the lite version). I also love to put it in the Zesty Italian Pasta Salad that I take to every BBQ and potluck in the summer!
How to Make Garlic Parmesan Chicken Pasta Salad
Ingredients You Need
- 10 oz. dry penne pasta
- Ken’s Garlic Parmesan Dressing (I use about 1/2 cup in the entire salad)
- 4 cups chopped romaine lettuce(preferably romaine hearts or the center portion)
- 1 lb boneless skinless chicken breasts, grilled then diced
- 1-pint grape tomatoes halved
- 1/2 cup freshly, finely shredded parmesan cheese
- 1 cup homemade or store-bought croutons (optional)
Instructions
Cook pasta in salted water according to directions on package.
Drain and rinse just briskly so noodles don’t stick then let cool.
Add lettuce, pasta, chicken and half of the tomatoes to a salad bowl.
Pour dressing over top, sprinkle in half of the parmesan and toss to evenly coat.
Top with remaining half of the tomatoes, the croutons, and the remaining parmesan and serve immediately.
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PinIngredients
- 10 oz. dry penne pasta
- Ken’s Garlic Parmesan Dressing (I use about 1/2 cup in the entire salad)
- 4 cups chopped romaine lettuce(preferably romaine hearts or the center portion)
- 1 lb boneless skinless chicken breasts, grilled then diced
- 1-pint grape tomatoes halved
- 1/2 cup freshly, finely shredded parmesan cheese
- 1 cup homemade or store-bought croutons (optional)
Instructions
- Instructions
- Cook pasta in salted water according to directions on package.
- Drain and rinse just briskly so noodles don’t stick then let cool.
- Add lettuce, pasta, chicken and half of the tomatoes to a salad bowl.
- Pour dressing over top, sprinkle in half of the parmesan and toss to evenly coat.
- Top with remaining half of the tomatoes, the croutons, and the remaining parmesan and serve immediately.
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