Gluten-Free Chicken Pasta Salad

Ingredients

• 1 package gluten-free pasta
• 1 pound chicken breast, cooked and cubed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup red onion, diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Directions

1. Cook the pasta according to the package instructions.
2. In a large bowl, combine the cooked pasta, chicken, bell peppers, onion, parsley, and basil.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper.
4. Pour the dressing over the pasta and vegetables and mix until everything is evenly coated.
5. Serve chilled or at room temperature.

Interesting Facts

• This dish is a great way to use up leftover cooked chicken.
• You can use any type of pasta for this dish, gluten-free or not.
• This dish is a great make-ahead meal and can be stored in the refrigerator for up to 3 days.
• This dish can be served as a main course or as a side dish.