Summer Chicken Pasta Salad
This pasta salad stays flavorful even after chilling for hours. It is a refreshing option for meal preparation.
Equipment
- large pot
- Whisk
- Large mixing bowl
Ingredients
Pasta Salad
- 10 oz Pasta Cooked al dente
- 2 cups Cooked chicken Diced
- 1/2 cup Cucumber Diced
- 1/2 cup Cherry tomatoes Halved
- 1/4 cup Red onion Finely chopped
- 1/4 cup Feta cheese Crumbled
Dressing
- 1/4 cup Olive oil
- 2 tbsp Lemon juice
- 1 tsp Dijon mustard
- 1 tsp Honey
- To taste Salt
- To taste Pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse it thoroughly with cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta, diced chicken, cucumber, cherry tomatoes, red onion, and feta cheese.
- In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey until the dressing is emulsified.
- Pour the dressing over the pasta mixture. Toss all ingredients together until everything is coated evenly.
- Cover the bowl and chill the pasta salad in the refrigerator for 1 to 2 hours before serving. This allows the flavors to combine.
- Serve the salad cold. Garnish with fresh herbs and a light drizzle of olive oil if desired.
Notes
By Hanna Foster, Adaptation Specialist at Recipes by Betty.