Summer Pasta Salad with Chicken
This salad stayed flavorful and balanced even after chilling. It is a good option when you need a fresh, make-ahead meal for a warm day.
Equipment
- large pot
- Large bowl
- Whisk
Ingredients
Pasta and Salad Components
- 10 oz rotini pasta Cooked and cooled
- 2 cups cooked chicken Diced
- 1 cup cherry tomatoes
- 1/2 cup cucumber Chopped
- 1/4 cup red onion Chopped
- 1/2 cup mozzarella balls
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- to taste salt
- to taste pepper
Instructions
- Cook the rotini pasta according to package directions. Drain the pasta and let it cool completely.
- In a large bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, red onion, and mozzarella balls.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- Pour the dressing over the pasta and ingredient mixture. Toss everything together until well combined.
- Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving. This allows the flavors to blend.
- Serve the cold pasta salad garnished with fresh basil and an extra drizzle of olive oil, if desired.
Notes
By Hanna Foster, Adaptation Specialist at Recipes by Betty.