Pasta Salad with Chicken and Artichokes
Elevate your lunchtime lineup with this vibrant and hearty Pasta Salad with Chicken and Artichokes, a delicious fusion of Mediterranean-inspired flavors. Tender rigatoni pasta serves as the perfect foundation, complemented by juicy grilled chicken, tangy marinated artichoke hearts, and a medley of fresh vegetables like crisp cucumbers, sweet grape tomatoes, and earthy red bell peppers. Tossed in a zesty homemade dressing of olive oil, lemon juice, and red wine vinegar, this chilled pasta salad is infused with the bold flavors of garlic, oregano, and parsley. Ideal for meal prepping, picnics, or potlucks, this easy-to-make dish is just as satisfying served cold as it is at room temperature, and it’s sure to impress your guests with its refreshing taste and colorful presentation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 2 pieces grilled chicken breasts
- 1 cup marinated artichoke hearts (drained and quartered)
- 1 cup grape tomatoes (halved)
- 1 cup black olives (sliced)
- 1 piece red bell pepper (diced)
- 1 piece cucumber (diced)
- 0.5 piece red onion (thinly sliced)
- 2 tbsp fresh parsley (chopped)
- 0.25 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 clove garlic (minced)
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Cook the rigatoni pasta according to the package instructions in a large pot of salted boiling water. Drain and rinse under cold water to stop the cooking process, then set it aside to cool.
Meanwhile, dice the grilled chicken breasts into bite-sized pieces and transfer them to a large mixing bowl.
Add the marinated artichoke hearts, halved grape tomatoes, sliced black olives, diced red bell pepper, diced cucumber, and thinly sliced red onion to the bowl with the chicken.
In a small mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the dressing.
Pour the dressing over the salad ingredients in the large bowl and toss gently until everything is evenly coated.
Add the cooled pasta to the salad and mix well to combine. Make sure the dressing is distributed evenly.
Sprinkle the chopped fresh parsley over the salad for garnish.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld together.
Serve cold or at room temperature and enjoy!
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 5347 mg | 232% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 22.9 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3254 mg | 69% | |
*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.
