Chicken and Pasta Salad
Elevate your meal prep game with this vibrant and refreshing Chicken and Pasta Salad, a perfect balance of wholesome ingredients and bold flavors! Tender grilled chicken breasts, al dente pasta, and a medley of colorful veggies—cherry tomatoes, crisp cucumbers, sweet red bell pepper, and tangy red onion—come together in this protein-packed dish. A zesty homemade dressing, featuring olive oil, lemon juice, Dijon mustard, and garlic, ties it all together with a bright, citrusy kick. Finished with briny black olives and fresh parsley, this easy-to-make salad is ideal for light lunches, picnics, or as a side dish for your next BBQ. Ready in just 35 minutes and served chilled or at room temperature, this flavorful recipe is your go-to for a crowd-pleasing, make-ahead dish!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Pasta (e.g., fusilli, penne, or bowtie)
- 1 cup Cherry tomatoes
- 1 medium-sized (diced) Cucumber
- 1 large (diced) Red bell pepper
- 0.25 medium (thinly sliced) Red onion
- 0.5 cup (sliced) Black olives
- 2 tablespoons (chopped) Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 clove (minced) Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse the pasta under cold water to cool it down, then set aside.
While the pasta is cooking, season the chicken breasts with a pinch of salt and pepper. Heat a skillet or grill pan over medium-high heat and cook the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into bite-sized pieces.
In a large mixing bowl, combine the cooked pasta, sliced chicken, cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, sliced black olives, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the pasta salad and toss everything together until evenly coated.
Taste and adjust the seasoning, if needed. Cover and refrigerate for at least 15-20 minutes to allow the flavors to meld.
Serve chilled or at room temperature and enjoy your Chicken and Pasta Salad!
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3259 mg | 142% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 19.2 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
