Summery Chicken Pasta Salad
A refreshing dish combining tender chicken, al dente pasta, crisp vegetables, and a zesty dressing, perfect for summer gatherings.
Servings: 4 servings
Equipment
- Large Pot
- Mixing Bowl
- Small Bowl
Ingredients
Pasta
- 8 ounces pasta (such as rotini or penne) Choose a pasta shape that holds onto the dressing well.
Chicken
- 2 cups cooked chicken, diced Grilled, roasted, or poached chicken can be used.
Vegetables
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- 1 cup cucumber, diced Provides crunch.
- 1 cup bell peppers, diced Use red, yellow, or orange for color.
- 1/2 cup red onion, finely chopped Adds depth of flavor.
- 1/2 cup black olives, sliced Adds a briny taste.
- 1/4 cup fresh parsley, chopped Adds freshness.
- 1/4 cup feta cheese, crumbled Optional, adds creaminess.
Dressing
- 1/3 cup olive oil Good quality olive oil is recommended.
- 2 tablespoons lemon juice Fresh lemon juice brightens flavors.
- 1 teaspoon dried oregano Adds earthy flavor.
- Salt and pepper To taste.
Instructions
- 1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- 2. Prepare the chicken by seasoning and grilling or baking until fully cooked. Dice into bite-sized pieces.
- 3. Wash and chop the vegetables into uniform sizes.
- 4. In a large mixing bowl, combine the cooked pasta, diced chicken, vegetables, black olives, and parsley. Toss gently.
- 5. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- 6. Pour the dressing over the salad and toss to coat evenly.
- 7. If using feta, sprinkle it over the top and fold it into the salad.
- 8. Cover and refrigerate for at least 30 minutes before serving.
- 9. Toss again before serving and adjust seasoning if necessary.
- 10. Serve chilled or at room temperature.
Notes
This salad can be made a day in advance and stored in an airtight container. It lasts up to three days in the refrigerator.