Cold Chicken Pasta Salad
This salad holds its texture and flavor well after chilling. It is a practical choice for meal preppers and summer lunches.
Equipment
- large pot
- Mixing Bowl
- Whisk
Ingredients
For the Salad
- 10 oz Pasta Cooked and cooled
- 2 cups Cooked chicken
- 1/2 cup Cucumber Chopped
- 1/2 cup Tomatoes Chopped
- 1/4 cup Red onion Chopped
For the Dressing
- 1/4 cup Olive oil
- 2 tbsp Lemon juice
- 1 tsp Dijon mustard
- To taste Salt
- To taste Pepper
Instructions
- Cook the pasta according to package directions. Drain and cool the pasta completely.
- In a large bowl, combine the cooled pasta, cooked chicken, cucumber, tomatoes, and red onion.
- Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl. Season with salt and pepper.
- Pour the dressing over the pasta mixture and toss to coat everything evenly.
- Cover the bowl and chill the salad for at least 1 hour before serving.
- Serve the salad cold. You can add fresh herbs or an extra drizzle of olive oil before serving.
Notes
By Hanna Foster, Adaptation Specialist at Recipes by Betty.