pasta salad salad recipe

Written ByJenny Smyth Posted on
pasta salad salad recipe
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The Best pasta salad salad recipe

I’m so excited to share this recipe with you – it’s a game-changer for any occasion. I first discovered this pasta salad salad recipe at a family gathering, and it’s been a staple in our household ever since. The combination of al dente pasta, crunchy vegetables, and tangy dressing is absolute perfection.

Not to mention the fact that it’s ridiculously easy to make and can be customized to suit any taste. I’ve made it for potlucks, picnics, and even as a quick lunch on-the-go. My kids love helping me in the kitchen, and they’re always eager to get involved with this recipe.

The best part? It’s ridiculously healthy – packed with fiber, vitamins, and minerals from the veggies and whole grain pasta. We’ve had this salad for breakfast, lunch, and dinner – it’s that good!

As an added bonus, it’s incredibly versatile – feel free to add your favorite protein or swap out ingredients to suit your dietary needs. This recipe has been a lifesaver on busy days when I need a meal that’s quick, easy, and satisfying. My family loves it just as much as I do, and I know you will too!

The secret ingredient? A drizzle of olive oil and a sprinkle of parmesan cheese takes this salad from good to great. Trust me when I say you won’t be disappointed – give this recipe a try today!

Pasta Salad with Chicken and Vegetables

Pasta Salad with Chicken and Vegetables

4.8 from 1771 votes

A refreshing and filling pasta salad with grilled chicken, colorful vegetables, and a tangy vinaigrette. Perfect for a light lunch or picnic.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta

8 oz pasta shapes
water
salt

For the Chicken

2 boneless, skinless chicken breasts
2 tbsp olive oil
salt
pepper

For the Vegetables

1 bell pepper, diced
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped

For the Vinaigrette

1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp honey
salt
pepper

👨‍🍳Directions

1Bring a large pot of salted water to a boil.
2Add pasta and cook until al dente, according to package instructions.
3Drain and rinse under cold water.
Set aside.
4Preheat grill to medium-high heat.
5Season chicken breasts with salt and pepper.
6Heat olive oil in a grill pan or outdoor grill over medium-high heat.
7Cook chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
8While the chicken is cooking, prepare the vegetables.
9Dice the bell pepper, cucumber, and red onion.
10Halve the cherry tomatoes and set aside.
11In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
12Once the chicken is cooked, let it rest for 5 minutes.
13Then, slice it into thin strips.
14Add the cooked pasta, sliced chicken, and diced vegetables to the bowl with the vinaigrette.
15Toss gently to combine, ensuring all ingredients are well coated.
16Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
17Serve chilled and enjoy.

🔧Equipment

Large pot
Baking sheet
Grill pan or outdoor grill
Large mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 45mg🧂Sodium: 450mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: You can add other vegetables like olives or artichoke hearts. Add more vinaigrette if necessary.

Watch Video Of How Pasta Salad with Chicken and Vegetables Works

This pasta salad salad recipe is my go-to for any occasion – whether it’s a quick weeknight dinner or a special event with friends and family. It’s easy to make ahead of time and can be customized to suit any taste.

Plus, it’s ridiculously healthy and packed with fiber, vitamins, and minerals from the veggies and whole grain pasta. My family loves it just as much as I do, and I know you will too!

For storage ideas, consider refrigerating leftovers for up to 3 days or freezing them for up to 2 months. Reheat gently over low heat until warmed through – perfect for serving at parties or potlucks.

❓ Frequently Asked Questions About Pasta Salad with Chicken and Vegetables

Q: What type of pasta should I use for this recipe?

A: Any short-cut pasta shape will work beautifully in this recipe. Try using penne, rotini, or even farfalle for a fun twist!

Q: Can I make this salad ahead of time?

A: Yes! Simply prepare the salad up to a day in advance, then refrigerate until serving time. This is perfect for large gatherings or meal prep.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I customize the dressing?

A: Absolutely! Feel free to adjust the amount of olive oil and vinegar to suit your taste preferences. You can also add other flavor enhancers like lemon juice or minced garlic.

Q: Is this recipe gluten-free?

A: Yes! Use gluten-free pasta for a delicious gluten-free option.

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