A delightful twist on the classic pasta salad, combining creamy Alfredo sauce with fresh vegetables and tender chicken.
Cook the pasta in a large pot of salted boiling water until al dente, following the package instructions.
Stir the pasta occasionally to prevent it from sticking together.
Drain the pasta and rinse it under cold water to cool. Set aside.
Rinsing the pasta with cold water stops the cooking process and prevents it from becoming mushy.
In a mixing bowl, combine the Alfredo sauce and Italian seasoning.
Mix the dressing thoroughly to evenly distribute the seasoning.
In a large serving bowl, combine the cooled pasta, chicken, grape tomatoes, cucumber, and red bell pepper.
Cut the vegetables into uniform sizes for a consistent texture.
Pour the dressing over the pasta mixture and toss to coat evenly.
Toss gently to avoid breaking the pasta or crushing the vegetables.
Sprinkle the Parmesan cheese over the top and garnish with fresh basil leaves.
Add the garnish just before serving for the freshest presentation.
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