Moroccan Pasta Salad with Chicken
Elevate your meal prep with this vibrant Moroccan Pasta Salad with Chicken, a culinary fusion of bold North African spices and fresh Mediterranean ingredients. Perfectly cooked penne pasta is paired with juicy, spice-rubbed chicken, bringing together warm flavors of paprika, cumin, coriander, and a hint of cinnamon. Tossed with crunchy diced vegetables, sweet raisins, and toasted almonds, this salad gets a refreshing finish with a lemon-honey dressing infused with garlic and parsley. Ideal for a satisfying lunch or a crowd-pleasing side dish, this chilled pasta salad blends savory and sweet flavors in every bite. Quick to prepare and full of exotic flair, it's a versatile recipe that's guaranteed to impress!
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Recipe Information
Ingredients
- 300 grams penne pasta
- 2 pieces chicken breast
- 4 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoons cinnamon
- 2 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 piece red bell pepper, diced
- 1 piece cucumber, diced
- 2 tablespoons raisins
- 2 tablespoons slivered almonds, toasted
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Cook the penne pasta according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
In a small bowl, combine paprika, ground cumin, ground coriander, cinnamon, salt, and pepper. Mix well to create the Moroccan spice blend.
Rub the chicken breasts with 2 tablespoons of olive oil and the Moroccan spice blend until evenly coated.
Heat a skillet over medium heat and cook the chicken breasts for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Set aside to cool, then dice into bite-sized pieces.
In a large bowl, combine the cooked pasta, diced chicken, red bell pepper, cucumber, raisins, and toasted slivered almonds.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, honey, minced garlic, and chopped parsley to create the dressing.
Pour the dressing over the pasta salad and toss to coat all ingredients evenly.
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together.
Serve cold or at room temperature, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3176 mg | 138% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 33.8 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2346 mg | 50% | |
*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.
