Description

Indulge in a refreshing pasta salad with chicken, where juicy grilled chicken meets colorful vegetables and twirls of pasta dressed in a zesty vinaigrette. This vibrant dish is perfect for picnics, barbecues, or family gatherings, providing a delightful blend of flavors that will impress your guests and keep them coming back for more. Easy to customize with your favorite ingredients, this pasta salad is not only delicious but also visually appealing.

Ingredients

Scale

2 boneless, skinless chicken breasts (about 1 lb)
2 cups farfalle or rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers (red, yellow, green), chopped
¼ cup red onion, thinly sliced
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tsp dried Italian herbs
Salt and pepper to taste

Instructions

Season chicken breasts with salt and pepper. Grill or bake at 375°F (190°C) for 25-30 minutes until cooked through (165°F internal temperature). Let rest before slicing.
In a large pot of salted water, boil pasta according to package instructions until al dente. Drain and rinse under cold water.
Dice cucumbers, halve cherry tomatoes, chop bell peppers, and slice red onion.
Whisk together olive oil, balsamic vinegar, Italian herbs, salt, and pepper in a bowl.
In a large mixing bowl, combine pasta, veggies, sliced chicken, and dressing. Toss gently to coat.
Refrigerate for at least an hour before serving to meld flavors.

Nutrition

Serving Size: 1 cup (250g)
Calories: 350
Sugar: 3g
Sodium: 320mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 18g
Cholesterol: 70mg

Keywords: Feel free to swap ingredients based on personal preference; try adding olives or feta cheese for extra flavor. Store leftovers in an airtight container in the refrigerator for up to three days.