Description
A vibrant and refreshing Chicken Pasta Salad featuring tender chicken, al dente pasta, and a medley of fresh vegetables, coated in a light dressing.
Ingredients
Scale
- 2 cups cooked pasta (rotini or penne)
- 1 cup cooked chicken, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1/2 cup olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons vinegar (red wine or balsamic)
- Salt and pepper to taste
- Fresh herbs (basil, parsley) for garnish
Instructions
- Combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, bell peppers, red onion, olives, and feta cheese in a large mixing bowl.
- Prepare the dressing by whisking together olive oil, vinegar, salt, and pepper in a small bowl.
- Dress the salad by pouring the dressing over it and tossing gently to coat all ingredients.
- Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve the salad cold, garnished with fresh herbs before enjoyment.
Notes
For a quicker assembly, pre-cook your chicken and pasta the day before. Consider swapping chicken for shrimp or chickpeas for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg
Keywords: chicken pasta salad, summer salad, picnic recipe