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Chicken Pasta Salad

Zesty Chicken Pasta Salad for a Vibrant Summer Meal

This Chicken Pasta Salad is a colorful and healthy option perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta and Chicken
  • 8 ounces Pasta Use whole wheat or gluten-free pasta for a healthier option.
  • 2 pieces Chicken Breast Substitution: Grilled shrimp or tofu for a lighter or vegetarian option.
For the Vegetables
  • 1 piece Cucumber Any type of cucumber can be used; peel for added texture.
  • 1 cup Cherry Tomatoes Any seasonal tomatoes can work; consider halved grape tomatoes.
  • 1 cup Red Onion Soak in cold water to mellow the flavor, if desired.
  • 1 cup Bell Peppers (Red, Green/Yellow) Mix different colors for visual appeal.
  • 1/4 cup Chopped Parsley Substitution: Basil or cilantro for a different flavor profile.
For the Dressing
  • 1/3 cup Extra Virgin Olive Oil Substitute with avocado oil for a milder taste.
  • 1 piece Juice of a Lemon Freshly squeezed lemon juice is preferred for the best flavor.
  • 1 tablespoon Dijon Mustard Substitution: Honey mustard for a sweeter flavor.
  • 1 clove Minced Garlic Fresh garlic will offer a bolder taste compared to pre-minced.
  • 1 tablespoon Honey/Maple Syrup Substitution: Agave syrup or omit if watching sugar intake.
  • 1/4 cup Parmesan Cheese (finely grated) Substitution: Nutritional yeast for a vegan alternative or omit entirely.
For the Seasoning
  • Garlic Powder Adjust quantities to taste, especially if using fresh herbs.
  • Paprika Adjust quantities to taste, especially if using fresh herbs.
  • Italian Seasoning Adjust quantities to taste, especially if using fresh herbs.
  • Salt Adjust quantities to taste, especially if using fresh herbs.
  • Pepper Adjust quantities to taste, especially if using fresh herbs.

Equipment

  • Mason Jar
  • Grill Pan
  • large pot
  • colander
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a mason jar, combine olive oil, lemon juice, mustard, minced garlic, honey, and parmesan cheese. Shake until emulsified.
  2. Pound chicken breasts to an even thickness, season, and grill about 4-5 minutes per side until cooked. Let rest before chopping.
  3. Cook pasta in salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.
  4. In a bowl, combine chicken, pasta, cucumber, tomatoes, bell peppers, onion, and parsley. Toss gently before adding dressing.
  5. Toss salad with dressing, serve immediately or chill before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 450mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Allow salad to rest for 30 minutes after adding dressing for improved flavor blending.

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