Description
A refreshing and easy-to-make chicken pasta salad combining tender pasta, juicy chicken breast, fresh vegetables, and a tangy balsamic dressing, perfect for light lunches or potlucks.
Ingredients
Scale
Pasta and Protein
- 2 cups cooked and cooled pasta (penne or rotini work well)
- 1 ½ cups cooked and chopped chicken breast
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup black olives, sliced
- ½ cup red onion, thinly sliced
- ¾ cup feta cheese, crumbled
- ¼ cup fresh basil leaves, chopped
Dressing
- 1 clove garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large bowl, combine the cooked pasta, chicken, cherry tomatoes, cucumber, black olives, red onion, feta cheese, and basil leaves. Toss gently to combine all the components evenly.
- Prepare Dressing: In a small bowl, whisk together the minced garlic, olive oil, balsamic vinegar, and lemon juice. Season with salt and pepper to your taste preference.
- Dress the Salad: Pour the dressing over the pasta salad mixture. Toss everything together thoroughly so that all ingredients are evenly coated with the dressing.
- Chill to Meld Flavors: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to blend and develop, or serve immediately if you prefer it at room temperature.
- Final Seasoning Check: Before serving, taste the salad and adjust seasoning if necessary to ensure balanced flavors.
Notes
- Cook pasta al dente and cool it completely before using to prevent sogginess.
- Use rotini or penne for better dressing absorption and texture.
- For added freshness, consider adding chopped fresh parsley or mint.
- Can be made a few hours ahead and kept refrigerated to enhance the flavor.
- This salad serves well as a light main dish or a side for barbecues and picnics.
