Description
A refreshing summer salad featuring grilled chicken, colorful vegetables, and a tangy balsamic vinaigrette.
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups cooked chicken, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down.
- Combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and fresh basil in a large bowl.
- Whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.
Notes
Consider adding a sprinkle of lemon juice or replace chicken with marinated tofu for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg