Roasted Chicken Pasta Salad
Elevate your salad game with this vibrant and hearty Roasted Chicken Pasta Salad, a perfect medley of bold flavors and fresh ingredients. Tender, oven-roasted chicken seasoned with garlic and Italian herbs pairs beautifully with al dente penne pasta, crisp baby spinach, juicy cherry tomatoes, cool cucumber, and tangy crumbled feta. Tossed in a zesty homemade dressing of red wine vinegar, Dijon mustard, and a touch of honey, this pasta salad strikes the perfect balance of savory, tangy, and a hint of sweetness. Ready in under an hour, this versatile dish is ideal for meal prep, potlucks, or casual family lunches, making it your go-to recipe for any occasion. Bursting with savory roasted chicken and refreshing Mediterranean-inspired ingredients, this pasta salad promises every bite to be as satisfying as it is delicious.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 12 ounces penne pasta
- 3 cups baby spinach
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 0.5 medium red onion, thinly sliced
- 0.75 cup feta cheese, crumbled
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon fresh lemon juice
- 2 tablespoons parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
Rub the chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, and Italian seasoning.
Place the chicken on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let cool.
Cook the penne pasta in a large pot of salted boiling water according to package instructions (approximately 10-12 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, lemon juice, 2 tablespoons olive oil, and a pinch of salt and pepper to make the dressing.
Dice the roasted chicken into bite-sized pieces once it has cooled.
In a large mixing bowl, combine the pasta, roasted chicken, baby spinach, cherry tomatoes, cucumber, red onion, and feta cheese.
Pour the dressing over the salad and toss until well combined.
Sprinkle with chopped parsley before serving.
Refrigerate for at least 15 minutes before serving to allow the flavors to meld, or serve immediately.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 289.4 g | 105% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 19.9 g | ||
| Protein | 182.2 g | 364% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1064 mg | 82% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2694 mg | 57% | |
*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.
