Fresh and Flavorful Chicken Pasta Salad Bowl
A vibrant and satisfying dish combining chicken, pasta, and fresh vegetables in a zesty dressing.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
Pasta
- 2 cups Pasta (rotini or penne) Cook according to package instructions until al dente.
Chicken
- 1 pound Cooked Chicken Breast Diced into bite-sized pieces.
Vegetables
- 1 cup Cherry Tomatoes Halved.
- 1 medium Cucumber Diced, peel if desired.
- 1/4 cup Red Onion Finely chopped.
- 1 cup Bell Peppers Diced (any color).
Dressing
- 1/4 cup Olive Oil Extra virgin.
- 1 unit Lemon Juice Juice of 1 lemon.
- to taste Salt and Pepper Freshly cracked black pepper.
- 1/4 cup Fresh Herbs Chopped parsley or basil for garnish.
Instructions
- 1. Cook the pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
- 2. Grill or roast the chicken breast until fully cooked, then dice into bite-sized pieces.
- 3. Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the red onion, and dice the bell peppers.
- 4. In a large mixing bowl, combine the cooked pasta and vegetables, tossing gently.
- 5. Add the diced chicken and fold it into the pasta and vegetables.
- 6. Whisk together the olive oil and lemon juice in a small bowl, then season with salt and pepper.
- 7. Drizzle the dressing over the salad and toss to combine.
- 8. Adjust seasoning as necessary and garnish with fresh herbs before serving.
- 9. Serve immediately or refrigerate for 30 minutes to let flavors meld.
Notes
This salad can be stored in an airtight container in the refrigerator for up to three days.