Description
Chicken Pasta Salad is a delightful and versatile dish that is perfect for any occasion. Combining tender chunks of chicken with pasta and a variety of fresh vegetables, this dish highlights the importance of using quality ingredients. With its colorful presentation and vibrant flavors, Chicken Pasta Salad can be a main course or a hearty side, making it a favorite for picnics, barbecues, and family gatherings.
Ingredients
- 12 ounce rotini or penne pasta
- 2 cup cooked chicken breast, diced or shredded
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 1/2 cup roasted red peppers, chopped
- 1/2 cup fresh basil leaves, torn
- 1/3 cup shaved Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1/2 cup mayonnaise
- 3 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rapid boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse it under cold water to halt the cooking process.
2. In a small mixing bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Dijon mustard, garlic powder, Italian seasoning, salt, and pepper until smooth.
3. In a large mixing bowl, combine the cooled pasta, diced chicken, halved cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, chopped roasted red peppers, and torn fresh basil leaves. Gently toss to ensure even distribution.
4. Pour the dressing over the pasta salad and toss well to coat each ingredient thoroughly. Adjust seasoning with additional salt and pepper as needed.
5. Sprinkle the shaved Parmesan cheese over the top of the salad and give it one final gentle toss.
6. Cover the bowl and refrigerate for at least 30 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Consider storing the dressing separately and adding it just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg