Chicken Roasted Capsicum Feta and Walnut Pasta Salad
Bursting with vibrant Mediterranean flavors, this Chicken Roasted Capsicum Feta and Walnut Pasta Salad is a hearty yet refreshing dish perfect for lunch, dinner, or meal prep. Tender penne pasta is tossed with juicy slices of seasoned chicken breast, smoky roasted red capsicums, creamy feta cheese, and crunchy toasted walnuts, creating a delightful blend of textures in each bite. Fresh basil and baby spinach add a pop of color and herbaceous aroma, while a zesty lemon-garlic dressing ties it all together. Ready in just 35 minutes, this easy-to-make pasta salad is a crowd-pleaser that can be served warm, chilled, or at room temperature, making it versatile for any occasion. Wholesome, flavorful, and packed with nutrients, it’s a must-try recipe that will brighten up your meal table! Perfect for searching terms like "Mediterranean pasta salad," "roasted capsicum recipes," and "healthy chicken pasta salad ideas".
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Recipe Information
Ingredients
- 250 grams Penne pasta
- 300 grams Chicken breast
- 2 Red capsicum
- 100 grams Feta cheese
- 50 grams Walnuts
- 10 grams Fresh basil leaves
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Baby spinach
Instructions
Cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
Preheat your oven to 200°C (390°F). Place the red capsicums on a baking tray and roast for 12-15 minutes, turning occasionally, until the skin is charred and blistered.
Once the capsicums have cooled slightly, peel off the charred skin, remove the seeds, and cut into thin strips.
While the capsicums are roasting, season the chicken breast with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for 6-8 minutes per side, or until fully cooked. Let the chicken rest for 5 minutes, then slice into thin strips.
In a dry frying pan, toast the walnuts over medium heat for 2-3 minutes, stirring occasionally, until fragrant. Remove from heat and roughly chop.
Prepare the dressing by combining 1 tablespoon olive oil, lemon juice, minced garlic, salt, and black pepper in a small bowl. Whisk until emulsified.
In a large mixing bowl, combine the cooked pasta, roasted capsicum strips, sliced chicken, chopped walnuts, crumbled feta cheese, baby spinach, and roughly torn basil leaves.
Drizzle the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 176 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 419 mg | 9% | |
*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.
