Garden Pasta Salad with Chicken
Bursting with vibrant colors and fresh flavors, this Garden Pasta Salad with Chicken is the perfect harmony of wholesome, satisfying ingredients. Tender grilled chicken, seasoned with Italian herbs, pairs beautifully with al dente rotini pasta and a medley of crisp vegetables—juicy cherry tomatoes, crunchy cucumbers, sweet red bell peppers, and earthy baby spinach. A tangy balsamic vinaigrette, subtly sweetened with honey and infused with garlic, ties everything together, while crumbled feta cheese adds a creamy, savory finish. Perfect for summer barbecues, picnics, or even a light dinner, this easy-to-make pasta salad can be served fresh or chilled for a refreshing twist. Ready in just 40 minutes, it’s a delightful, nutritious dish that celebrates the flavors of the season.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz rotini pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 large red bell pepper, diced
- 0.5 medium red onion, thinly sliced
- 2 cups baby spinach
- 0.5 cup feta cheese, crumbled
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water, then set aside.
Preheat a grill or grill pan over medium-high heat.
Rub the chicken breasts with 1 tablespoon of olive oil, Italian seasoning, 1/2 teaspoon of salt, and black pepper. Grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F). Remove and set aside to cool slightly before slicing into thin strips.
Prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, minced garlic, and 1/2 teaspoon of salt in a small bowl. Set aside.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and baby spinach.
Add the sliced chicken and crumbled feta cheese to the pasta and vegetables.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Garnish with freshly chopped parsley and serve immediately, or refrigerate for up to 2 hours for a chilled salad experience.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2711 mg | 118% | |
| Total Carbohydrate | 325.2 g | 118% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 57.8 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3385 mg | 72% | |
*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.
