Chicken Rainbow Pasta Salad
Bursting with vibrant colors and fresh flavors, Chicken Rainbow Pasta Salad is the ultimate crowd-pleasing dish that brings together tender rotini pasta, juicy shredded chicken, and an array of crisp, colorful vegetables like cherry tomatoes, bell peppers, and cucumber. Tossed with a tangy homemade Mediterranean-inspired dressing made with olive oil, lemon juice, and a hint of honey, this refreshing pasta salad is elevated with savory bites of feta cheese, Kalamata olives, and sweet corn. Perfect for picnics, potlucks, or a light lunch, this nutrient-packed recipe is easy to prepare in just 30 minutes and serves as a delightful balance of protein, veggies, and bold flavors. Serve chilled for a refreshing twist or let the flavors meld together in the fridge for an even more irresistible taste.
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 2 cups Cooked chicken breast, shredded or diced
- 1 cup Cherry tomatoes, halved
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 1 medium Cucumber, diced
- 1 small Red onion, finely chopped
- 1 cup Sweet corn kernels (canned, drained or cooked fresh)
- 0.5 cup Kalamata olives, sliced
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Honey
- 2 cloves Garlic, minced
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
Prepare the dressing by whisking together olive oil, lemon juice, red wine vinegar, honey, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar. Set aside.
In a large mixing bowl, combine the cooked pasta, shredded or diced chicken, cherry tomatoes, red bell pepper, yellow bell pepper, cucumber, red onion, sweet corn, Kalamata olives, and feta cheese.
Drizzle the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
Sprinkle the chopped parsley over the salad and give it a final toss.
Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
3523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 5195 mg | 226% | |
| Total Carbohydrate | 356.0 g | 129% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 54.4 g | ||
| Protein | 217.6 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 951 mg | 73% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4142 mg | 88% | |
*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.
