Chicken Pasta Salad
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
468 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Pasta Salad
Description
Chicken Pasta Salad centers on cooked pasta and chicken breast strips flavored with fresh herbs including thyme and oregano, combined with garlic and a simple olive oil-based dressing. The fresh vegetables add crunch and freshness, while Parmesan cheese provides a slight nuttiness. The salad balances tartness from vinegar and honey's subtle sweetness, flavored further with crushed red pepper flakes for mild heat.
Cooking the pasta until tender and rinsing it cold prevents stickiness and chills the salad for serving. Marinating the chicken briefly in herbs and garlic before cooking enhances its flavor and complements the salad's ingredients.
This chilled salad is practical for lunch or light dinner and can be stored refrigerated for up to five days. It is suitable for freezing in portions and reheated if desired. Variations on pasta shapes or greens can be substituted without changing the core profile. The dressing can be adjusted in sweetness or acidity according to taste.
Ingredients
- 4 chicken breast boneless skinless
- 1½ tablespoons olive oil
- 4 garlic minced, cloves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 12 ounce penne pasta use whole grain pasta, or gluten-free, dry, or fusilli pasta
- 2-3 tablespoons thyme chopped fresh
- 2 tablespoons oregano or dried, fresh chopped
- 2 Cups cherry tomato halved
- 1 yellow bell pepper seeds removed, thinly sliced
- ½ Cup green olives sliced in half
- 1 medium red onion thickly sliced
- ⅓ Cup Parmesan Cheese ground
- 3 Cups arugula roughly chopped, packed
Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 garlic pressed or minced, cloves
- crushed red pepper flakes pinch
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- In a small bowl, add all the dressing ingredients ( 4 tablespoons Extra Virgin Olive Oil, 2 tablespoons White Wine Vinegar, 1 teaspoon Honey, 1 Garlic Cloves, Pinch crushed red pepper flakes, and Kosher salt and freshly ground black pepper) and whisk until well combined. Set aside.
- Meanwhile, cook the 12 ounce Dry Penne or Fusilli Pasta in a pot of boiling salted water, according to the package directions. Drain, rinse with cold water, and transfer to a large mixing bowl. Set aside.
- While the pasta is cooking, prepare the chicken. Slice the 4 Boneless Skinless Chicken Breasts crosswise to create long (0.5-inch thick) strips.
- In a mixing bowl, combine 1 tablespoon of the 1½ tablespoons Olive Oil with the 2-3 tablespoons Chopped Fresh Thyme, 2 tablespoons Fresh Chopped Oregano, 4 Garlic Cloves (minced), and a pinch of Kosher salt and freshly ground black pepper
- Add in the chicken pieces and stir to coat. Heat a large non-stick pan over medium heat. Add the chicken in a single layer, and cook for 6-8 minutes, or until cooked through and golden on the sides.
- Transfer the chicken along with any accumulated juices to the pasta bowl. Add the 1 Yellow Bell Pepper (chopped) and 1 medium Red Onion (diced), 2 Cups Cherry Tomatoes (halved), ½ Cup Green Olives (halved), ⅓ Cup Ground Parmesan Cheese, and 3 Cups Packed Arugula.
- Pour over the dressing and toss to combine. Season to taste with more salt and pepper, if necessary, and serve warm or chilled.
Notes
- Store leftovers in the refrigerator for up to 5 days; reheat in the microwave or enjoy cold.
- You may freeze portions for up to 3 months for convenience.
- Substitute any pasta shape or type, including whole grain, gluten-free, or lentil pasta.
- Swap arugula with spinach or olives with other preferred varieties.
- Replace honey with maple syrup, and use small-cut tomatoes for easier eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 358mg | 15% |
| Potassium | 543mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 774IU | 15% |
| Vitamin C | 56mg | 62% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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