Description
Cool down with this delicious chicken pasta salad recipe cold. Perfect for summer potlucks and quick meals!
Ingredients
Scale
- 1 lb (450g) rotini or penne pasta
- 2 cups cooked chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely. This step is crucial for a cold pasta salad – you want the pasta to be chilled before mixing with other ingredients.
- While pasta is cooking, prepare the chicken by dicing it into bite-sized pieces. If you’re using raw chicken, cook it first by grilling, baking, or sautéing until no longer pink inside, then dice and let it cool.
- In a large bowl, combine the cooled pasta with diced chicken, cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese. Toss gently to mix.
- In a separate small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper to create the dressing. The Dijon mustard helps emulsify the dressing and adds a nice tangy flavor.
- Pour the dressing over the pasta mixture and toss to combine evenly. Make sure every ingredient is coated with the dressing for maximum flavor.
- Add fresh parsley and toss again. The parsley adds a fresh, vibrant flavor and color to the salad.
- Refrigerate for at least 1 hour before serving to allow flavors to meld together. This step makes a huge difference in the final taste of the salad.
- Serve chilled. You can garnish with additional parsley or a sprinkle of feta cheese before serving if desired.
Notes
- Make sure the pasta is completely cooled before adding the dressing to prevent it from becoming soggy. You can even spread it on a baking sheet to cool faster.
- For extra flavor, marinate the chicken in Italian dressing before cooking. This adds depth to the overall dish.
- Don’t overcook the pasta – al dente works best for pasta salads as it will continue to absorb some dressing in the refrigerator.
- Add the dressing just before serving if you’re making it ahead to maintain freshness and prevent the pasta from getting too soft.
- Customize the vegetables based on what’s in season or your preferences. Zucchini, celery, and black olives are great additions.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Pasta
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken pasta salad recipe cold