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Chicken Pasta Salad

A refreshing summer salad combining grilled chicken, fresh vegetables, and pasta, all tossed in a light dressing for a delightful flavor experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian-American, Summer
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups rotini or penne Opt for whole-grain varieties for added fiber.
Proteins
  • 1 cup grilled chicken, sliced Use grass-fed chicken for more flavor and healthier fats.
Vegetables
  • 1 cup bell peppers, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, diced
  • 1/2 cup fresh parsley, chopped
Dressings
  • 1/4 cup olive oil Can substitute with avocado oil for a heart-healthy option.
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • to taste salt and pepper
Garnish
  • 1/4 cup grated parmesan cheese Omit for a vegan version.

Method
 

Preparation
  1. In a large pot, boil salted water and cook the pasta according to package instructions. Drain and let it cool completely.
  2. In a large mixing bowl, toss the cooled pasta with sliced grilled chicken, diced bell peppers, halved cherry tomatoes, diced cucumber, red onion, and chopped parsley.
Dressing
  1. In a separate bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper until emulsified.
Assembly
  1. Pour the dressing over the salad mixture and toss everything together until well combined.
  2. Sprinkle grated parmesan cheese on top and mix gently. Serve chilled.

Notes

For a vegan version, substitute grilled chicken with chickpeas or marinated tofu and omit cheese. To ensure freshness, prepare the salad a few hours in advance and refrigerate. Avoid the microwave when reheating leftovers.