Pasta Salad with Sun Dried Tomatoes and Chicken

Name: Pasta Salad with Sun Dried Tomatoes and Chicken
Yield: 5 - 6 people
Ingredients: 375 g / 12 oz spiral pasta; 220 g / 7 oz jar sun dried tomato strips in oil; 2 cups (packed) shredded cooked chicken; 250 g / 1 1/2 cups cherry tomatoes; 75 g / 2.5 oz baby spinach; 1 small red onion, quartered and finely sliced; 1 tsp mixed dried herbs; 100 g / 3 oz feta, crumbled; 1/3 cup / 85 ml oil from sun dried tomatoes; 2 tbsp white wine vinegar; 1 garlic clove; 1 tsp Dijon mustard; 1 tsp white sugar; 1 tsp mixed dried herbs; 3/4 tsp salt; 1/2 tsp pepper

User Reviews

5.0

129 reviews

Excellent

Servings
5 - 6 people
Calories
602 kcal
Course
Side Dish, Main Course

Pasta Salad with Sun Dried Tomatoes and Chicken

Kai Walton

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Recipe video above. A big, juicy pasta salad! You'll absolutely adore the dressing - it's made using the flavoured oil from the jar of sun dried tomatoes. I use rotisserie chicken here for convenience. Terrific served warm or at room temp.

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Ingredients

Servings

375 g / 12 oz spiral pasta , or other pasta of choice
220 g / 7 oz jar sun dried tomato strips in oil
2 cups (packed) shredded cooked chicken
250 g / 1 1/2 cups cherry tomatoes , halved
75 g / 2.5 oz baby spinach (2 big handfuls)
1 small red onion, quartered and finely sliced
1 tsp mixed dried herbs (Note 1)
100 g / 3 oz feta, crumbled

Dressing:

1/3 cup / 85 ml oil from sun dried tomatoes
2 tbsp white wine vinegar
1 garlic clove , minced
1 tsp Dijon mustard
1 tsp white sugar
1 tsp mixed dried herbs (Note 1)
3/4 tsp salt
1/2 tsp pepper

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Instructions

Drain oil from the jar of sun dried tomatoes.
Measure out 1/3 cup of the oil, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
Add remaining Dressing ingredients. Mix well.
Cook pasta in a large pot of salted boiling water per packet directions.
Drain, then rinse briefly under cold water. Leave to cool.
Transfer into large bowl. Add spinach, chicken, tomato, onion, pour over Dressing.
Toss well, sprinkle with dried herbs, toss again.
Just before serving, sprinkle with crumbled feta. Best served at room temperature.

Make ahead PRO TIP (Note 2):

SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to Dressing, shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.
Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.

Notes

I use store bought Mixed Herbs. Otherwise, my standard combination is equal parts thyme, oregano, parsley, basil, plus a pinch of rosemary (not too much of this), or adjust quantities of any of these based on what you have.
Storage - tastes even better the next day!
PRO TIP to keep pasta salads juicy when making ahead (as they tend to dry out the next day) - increase volume of dressing by shaking it up with pasta cooking water. Starch in water emulsifies with fat in dressing = more dressing volume, same amount of flavour = can reserve some dressing = juicier pasta salad.
Also, cold pasta is drier. Let it come to room temp or even microwave briefly, the toss with reserved Dressing!
Can also place all ingredients in bowl, refrigerate, then toss together.
You could skip the chicken and add something else in it's place, such as: artichokes, asparagus, olives, char grilled peppers, avocado.
Serves 5 - 6 as a meal, 8 - 10 as a side. Nutrition is for 6 servings.