Description
A vibrant and refreshing pasta salad featuring grilled chicken, colorful vegetables, and a zesty dressing, perfect for family gatherings and summer picnics.
Ingredients
Scale
- 2 cups pasta (rotini, penne, or fusilli)
- 1 lb boneless chicken (breast or thighs)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 bell pepper (red, yellow, or orange), chopped
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh herbs (parsley, basil, or oregano), chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup olives (Kalamata or green)
Instructions
- Cook the pasta in salted boiling water until al dente, about 8-10 minutes, then drain and toss with olive oil.
- Season chicken with salt, pepper, and garlic; sauté in olive oil until cooked through, about 6-8 minutes per side. Let rest and slice.
- Chop bell peppers, cucumber, and halve cherry tomatoes.
- Whisk together olive oil, lemon juice, red wine vinegar, garlic, salt, pepper, and herbs to make the dressing.
- Combine pasta, sliced chicken, vegetables, feta, and olives in a mixing bowl, and toss with dressing.
- Chill for at least 30 minutes before serving.
Notes
This dish is great for potlucks and can be made ahead. Keeps well for up to three days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pasta salad, Mediterranean, chicken, summer, potluck