Chicken Pasta Salad Fresh (Print Version)
Juicy chicken, tender pasta, crisp veggies, and tangy vinaigrette for a bright, satisfying meal.
# Ingredients:
01 -
2 cups cooked rotini pasta
02 -
1½ cups cooked chicken breast, sliced or shredded
03 -
1 cup cherry tomatoes, halved
04 -
1 cup cucumber, diced
05 -
½ cup red onion, thinly sliced
06 -
½ cup bell peppers, julienned
07 -
¼ cup shredded carrots (optional)
08 -
¼ cup fresh parsley, chopped
09 -
¼ cup olive oil
10 -
2 tablespoons red wine vinegar
11 -
1 tablespoon lemon juice
12 -
1 teaspoon Dijon mustard
13 -
1 teaspoon honey
14 -
1 garlic clove, minced
15 -
½ teaspoon dried oregano
16 -
Salt and pepper to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente according to package instructions. Drain and rinse under cold water to stop cooking. Let cool completely.
02 -
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper to make the dressing.
03 -
Chop all vegetables and slice or shred the cooked chicken.
04 -
In a large mixing bowl, combine the cooled pasta, chicken, chopped vegetables, and parsley.
05 -
Pour the dressing over the salad and gently toss to coat everything evenly.
06 -
Chill in the refrigerator for at least 30 minutes before serving.
07 -
Optional: Garnish with cheese, avocado, or toasted nuts if desired. Taste and adjust seasoning before serving.
# Notes and Tips:
01 -
Store in an airtight container in the fridge for up to 4 days.
02 -
For freshest taste, keep dressing separate until ready to serve if making in advance.