Blackened Chicken Pasta Salad

This Blackened Chicken Salad is a fresh, flavorful, and easy-to-make pasta salad perfect for any occasion! This is a perfect dish to make ahead of time

Ingredients

• 1 lb cooked rotini pasta

• 1 large boneless, skinless chicken breast, cooked and cut into small bite-sized pieces (season as desired)

• 1 red onion, diced

• 1 English cucumber, diced

• 1 container cherry tomatoes, diced or halved

• 1 small can sliced olives, drained

• 8 oz block of pepper jack cheese, cubed

• McCormick’s Salad Supreme seasoning, to taste

• 1 jar (16 oz) Olive Garden Italian dressing

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini according to the package instructions until al dente. Drain, rinse with cold water, and set aside.

2. Cook the Chicken: While the pasta is cooking, cook the seasoned chicken breast until fully cooked. Let it rest for a few minutes before cutting it into small bite-sized pieces.

3. Chop the Veggies: Dice the red onion, cucumber, and cherry tomatoes. Drain the sliced olives and cube the pepper jack cheese.

4. Mix it: In a large mixing bowl, add the cooked rotini, diced chicken, red onion, cucumber, cherry tomatoes, sliced olives, and pepper jack cheese. Sprinkle McCormick’s Salad Supreme seasoning to taste, then pour in the Olive Garden Italian dressing. Toss everything together until well coated.

5. Refrigerate: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold and enjoy!