Description

This vibrant chicken pasta salad is packed with juicy grilled chicken, crisp veggies, and a punchy homemade dressing. It’s a quick, customizable, and refreshing dinner perfect for summer gatherings or weeknight meals.

Ingredients

Scale

12 oz rotini or penne pasta (whole wheat or regular; gluten-free if needed)
2 medium chicken breasts (about 1 lb), grilled or roasted, sliced or cubed
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 large red bell pepper, diced
1/4 cup red onion, finely chopped
1/3 cup black olives, sliced (optional)
1/2 cup feta cheese, crumbled (or goat cheese)
1/4 cup fresh basil, chopped (or parsley or dill)
1/3 cup olive oil (extra virgin)
3 tbsp lemon juice, freshly squeezed
1 tbsp Dijon mustard
2 tsp honey (or maple syrup)
1 clove garlic, minced
Salt & pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water; set aside.
While pasta cooks, grill or pan-sear chicken breasts with olive oil, salt, and pepper over medium-high heat for 5-6 minutes per side, until juices run clear and internal temperature reaches 165°F. Slice or cube once cooled.
Dice cucumber, red bell pepper, and halve cherry tomatoes. Finely chop red onion and slice black olives if using.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, and salt & pepper until smooth and slightly thickened.
In a large mixing bowl, add cooled pasta, chicken, veggies, olives, and feta. Pour dressing over and toss gently until evenly coated.
Sprinkle chopped fresh basil (or parsley/dill) and toss again.
Cover and refrigerate for at least 20 minutes before serving. If over-chilled, let sit at room temperature for 10 minutes before serving.

Notes

For best flavor, toss pasta while still slightly warm. Marinate chicken in olive oil, lemon, and herbs for extra juiciness. Use gluten-free pasta for dietary needs and omit feta for dairy-free. Add extra veggies or herbs as desired. Store leftovers in an airtight container for up to 3 days; add a splash of olive oil before serving. Not recommended for freezing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American, Mediterranean

Nutrition

Serving Size: About 1 1/2 cups per serving
Calories: 350
Sugar: 6
Sodium: 550
Fat: 12
Saturated Fat: 4
Carbohydrates: 38
Fiber: 4
Protein: 22

Keywords: chicken pasta salad, summer salad, easy dinner, healthy salad, grilled chicken, picnic recipe, potluck salad, Mediterranean salad, meal prep, gluten-free option