Description
A refreshing Cold Chicken Pasta Salad that’s perfect for summer meals, featuring tender chicken, colorful vegetables, and a creamy dressing.
Ingredients
Scale
- 1 pound (450g) rotini or penne pasta
- 3 cups cooked chicken breast, diced (about 1.5 lbs raw)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper (red or yellow), diced
- 1/2 cup black olives, sliced
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 3/4 cup mayonnaise
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente (8-10 minutes). Drain and rinse with cold water to cool.
- If using raw chicken, season and cook in olive oil until internal temperature reaches 165°F (74°C). Let cool and dice.
- Wash and dice all vegetables; chop herbs.
- In a medium bowl, whisk together dressing ingredients until smooth.
- In a large bowl, combine pasta, chicken, vegetables, olives, and pour dressing over. Toss gently to combine.
- Cover and refrigerate for at least 2 hours (preferably overnight). Stir before serving.
Notes
Use rotisserie chicken for a quicker option. This salad keeps well for up to 3 days in the refrigerator. Add fresh herbs just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg