Zesty Italian Chicken Pasta Salad {Recipe}


When I was in high school, my mom and I discovered the Zesty Italian dressing from Kraft. We both REALLY loved it on our salads — and wanted to find other ways to use it and love it. So, we played around with different combinations of recipes until we came up with this pasta salad recipe that is absolutely scrumptious — and SUPER easy!


  • 3 fresh or frozen Chicken Tenders
  • 1 small bottle of Kraft’s Zesty Italian Dressing
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • Shredded parmesan cheese
  • Whole Wheat Rotini pasta

Preheat your oven to 350 degrees Fahrenheit 


  • First, line a baking dish with aluminum foil. You’re going to want to make sure it’s REALLY well lined!
  • Put your chicken into the dish.


  • Cut up each of your bell peppers and put them on top of the chicken.


  • Pour about 3/4 of the SMALL bottle of Kraft’s Zesty Italian Dressing all over the chicken and bell peppers.

Wrap Up

  • Wrap the aluminum foil tightly around the chicken and bell peppers.
  • Bake the chicken for 30 minutes. Take it out and check to see how well cooked your chicken is. If your chicken is done — go ahead and take it out and shred it up. However, if your chicken is like mine — you’re going to need another 30 minutes or so of cooking time.
  • **My chicken nearly always takes an hour to cook. However, the thickness of your chicken and oven calibration can affect this differently for you. So — that’s why I say to take it out and check it! You do not want to burn your chicken!**

Done Baking

  • When your chicken is done, take two forks and shred the chicken into small bite-sized pieces.
  • Cook your rotini pasta as directed on the box. I usually only make about 1/2 a box — because I’m the ONLY one in my household that will eat this. {Kevin is NOT a fan of bell peppers OR Italian Dressing}


  • Once your pasta is done cooking, pour EVERYTHING from your baking dish into the noodles and stir it up. Then, add the remaining Zesty Italian Dressing into the pot and stir it up.

If you like to eat your pasta salad hot: Put some shredded parmesan cheese in the pot and stir it up. This WILL melt the cheese a bit since everything is hot. Serve.

If you like to eat your pasta salad cold {my personal preference}Put your pasta salad in a container and stick it in the fridge. After about an hour or so of cooling {or, when you’re ready to serve it}, put some shredded parmesan cheese in the container and stir it up. The cheese WILL NOT be melted. Serve.


My favorite way to eat this is cold. After it’s made, it is great as left overs and SUPER quick and easy to take on the go! SO — if you love Zesty Italian Dressing… try this super easy recipe!


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