Reunion Pasta Salad with Chicken
Perfect for potlucks, picnics, or family gatherings, the Reunion Pasta Salad with Chicken combines tender rotini pasta, juicy pan-seared chicken, and a medley of fresh, colorful vegetables for a vibrant and satisfying dish. Tossed in a tangy homemade red wine vinegar dressing with hints of Dijon mustard, honey, and oregano, this pasta salad is brimming with Mediterranean flavors thanks to the addition of Kalamata olives, crumbled feta cheese, and fresh parsley. Quick to prepare in just 40 minutes and served chilled, it's a crowd-pleasing recipe that balances hearty protein, crisp veggies, and zesty flavors. Versatile and make-ahead-friendly, this dish is the ultimate centerpiece for any summer reunion.
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Recipe Information
Ingredients
- 12 ounces Rotini pasta
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Cherry tomatoes, halved
- 1 large Cucumber, diced
- 0.5 cup Red onion, thinly sliced
- 0.75 cup Kalamata olives, pitted and halved
- 0.75 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 3 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 teaspoon Dried oregano
Instructions
Cook the rotini pasta according to the package instructions. Drain and rinse with cold water to cool. Set aside.
While the pasta cooks, season the chicken breasts with garlic powder, salt, and black pepper.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked. Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.
Prepare the dressing by whisking together red wine vinegar, Dijon mustard, honey, 1 tablespoon olive oil, dried oregano, and a pinch of salt and pepper in a small bowl.
In a large mixing bowl, combine the cooked pasta, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
Pour the dressing over the pasta salad and toss to combine, ensuring everything is evenly coated.
Refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.2 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 511 mg | 11% | |
*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.
