Cold Pasta Salad Chicken
This dish works perfectly as a chilled summer meal.
Equipment
- large pot
- Large bowl
- Whisk
Ingredients
Pasta Salad
- 10 oz rotini pasta
- 2 cups cooked chicken diced
- 1/2 cup cucumber diced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion finely sliced
- 1/4 cup mozzarella balls
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar halal substitute: apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Cook pasta in salted water until al dente, about 8 to 10 minutes.
- Drain the pasta and rinse it under cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta, chicken, vegetables, and cheese.
- Whisk the dressing ingredients together until they are fully emulsified.
- Pour the dressing over the salad mixture and mix everything thoroughly.
- Chill the salad for a minimum of 1 hour to allow the flavors to develop.
Notes
Serve the salad in a wide bowl. Garnish with fresh basil and a light drizzle of olive oil before serving. By Clara Bennett, Lead Plate Designer at Recipes by Betty.