Pasta Salad with Chicken and Vegetables
Bright, fresh, and full of wholesome goodness, this Pasta Salad with Chicken and Vegetables is a vibrant, protein-packed dish that’s perfect for a quick lunch or a light dinner. Featuring tender penne pasta, juicy grilled chicken, and a colorful medley of red and yellow bell peppers, cherry tomatoes, cucumber, and fragrant basil, this recipe is as visually appealing as it is delicious. Tossed in a zesty homemade dressing with olive oil, lemon juice, and a hint of honey, every bite bursts with flavor. Easy to make and ready in just 35 minutes, this chilled pasta salad is a crowd-pleaser, ideal for meal prep, picnics, or potlucks. Refreshing, healthy, and satisfying, it’s a must-try for anyone seeking a nutritious spin on a classic pasta dish!
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Recipe Information
Ingredients
- 250 grams penne pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 200 grams cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 10 pieces fresh basil leaves
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta, rinse with cold water to stop cooking, and set aside.
While the pasta is cooking, season the chicken breasts with half a teaspoon of salt and a quarter teaspoon of black pepper.
Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let them rest for 5 minutes before slicing into thin strips.
Meanwhile, chop the red and yellow bell peppers into small bite-sized pieces. Halve the cherry tomatoes, thinly slice the cucumber, and finely slice the red onion.
In a large bowl, combine the cooked pasta, sliced chicken, bell peppers, cherry tomatoes, cucumber, red onion, and fresh basil leaves.
In a small bowl, prepare the dressing by whisking together the remaining two tablespoons of olive oil, lemon juice, honey, remaining half teaspoon of salt, and remaining quarter teaspoon of black pepper.
Pour the dressing over the pasta salad, and toss gently to combine, ensuring each ingredient is well-coated with the dressing.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve cold and enjoy!
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 22.0 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3108 mg | 66% | |
*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.
