Description
Discover a vibrant chicken pasta salad recipe—perfectly balanced, easy to make, and ideal for a satisfying lunch.
Ingredients
Scale
- 8 oz (225 g) whole‑wheat rotini pasta
- 2 cups cooked chicken breast, shredded or cubed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (seeds removed)
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup black olives, sliced
- 2 tbsp fresh parsley, chopped
- ¼ cup feta cheese, crumbled (optional)
- 3 tbsp extra‑virgin olive oil
- 2 tbsp red‑apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ tsp dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente, about 9–11 minutes. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
- Prepare the dressing. In a small bowl whisk together olive oil, red‑apple cider vinegar, Dijon mustard, honey, dried oregano, salt, and pepper. The mixture should emulsify into a glossy vinaigrette.
- Combine the proteins and veggies. Add the shredded chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and black olives to the bowl with the pasta.
- Dress the salad. Pour the vinaigrette over the pasta mixture. Toss gently until everything is evenly coated. Taste and adjust seasoning if needed.
- Finish with herbs and cheese. Sprinkle chopped parsley and crumbled feta over the top. Give the salad one last light toss.
- Serve. The salad can be served immediately at room temperature, or chilled for 15–20 minutes for a cooler bite. It pairs wonderfully with a crisp green leaf or a slice of crusty bread.
Notes
- Use cooked chicken that’s still warm. Warm chicken helps the dressing cling better, creating a more cohesive flavor.
- Don’t over‑cook the pasta. Al dente pasta retains a pleasant bite and won’t become mushy when mixed with the dressing.
- Rinse the pasta with ice water. This stops the cooking process and prevents the noodles from sticking together.
- Adjust the vinaigrette. If you prefer a tangier salad, add an extra splash of vinegar; for a sweeter note, drizzle a bit more honey.
- Make ahead. The salad keeps its texture for up to 3 days in the fridge. Store the dressing separately if you plan to keep it longer.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken pasta salad recipe