Chicken Pasta Salad
A vibrant, hearty salad featuring juicy chicken, colorful veggies, al dente pasta, and a zesty vinaigrette. Perfect for meal prep, picnics, or light summer dinners!
Ingredients
- 12 oz pasta such as rotini, penne, or bow ties
- 2 cups cooked chicken, diced grilled, sautéed, or rotisserie
- 3 cups mixed veggies such as cherry tomatoes, cucumber, bell pepper, and red onion
- ½ cup extra-virgin olive oil for vinaigrette
- 3 tablespoons red wine vinegar for vinaigrette
- 1 tablespoon Dijon mustard for vinaigrette
- 1 clove garlic, minced for vinaigrette
- 1 teaspoon dried oregano for vinaigrette
- salt and pepper to taste
- ½ cup crumbled feta cheese optional
- black olives optional, for flavor boost
- fresh herbs parsley or basil, for garnish
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse briefly under cool water.
- Season chicken with salt, pepper, and garlic powder. Grill or sauté until internal temperature reaches 165°F (74°C). Let rest, then dice.
- Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a mason jar. Shake until emulsified.
- In a large bowl, combine cooked pasta, diced chicken, veggies, black olives, and feta cheese.
- Pour about two-thirds of the vinaigrette over the salad. Toss gently to combine. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, garnish with fresh herbs and drizzle with remaining vinaigrette if desired.
Notes
Customize with mozzarella pearls, roasted zucchini, or grilled corn for a twist. Add diced apples or grapes for a sweet-savory flavor. Store in the fridge for up to 4 days. Stir in extra dressing before serving to refresh flavors.