Grilled Chicken Pasta Salad

A refreshing and vibrant pasta salad featuring grilled chicken, tangy balsamic vinaigrette, fresh vegetables, and feta cheese, perfect for summer gatherings.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Mediterranean

Calories: 420

Ingredients Method Notes

Ingredients

Main ingredients

8 ounces rotini pasta Choose quality semolina or whole wheat for best texture.
2 cups cooked chicken, diced Use leftover grilled or roasted chicken for depth.
1 cup cherry tomatoes, halved Ripe tomatoes are sweeter; roast if mealy.
1 cup cucumber, diced English cucumbers reduce water; standard cucumbers are fine if seeds are scooped out.
1/2 cup red onion, thinly sliced Soak in cold water for 5 minutes to mellow sharpness.
1/2 cup feta cheese, crumbled Use crumbled feta for creaminess; substitute with tofu for dairy-free.
1/4 cup fresh basil, chopped Add at the end for freshness; substitute with parsley and lemon zest if needed.

Dressing ingredients

1/4 cup olive oil Measure last to maintain emulsion.
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey Can be substituted with maple syrup for a vegan option.
to taste Salt and pepper

Method

Preparation

Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
In a large bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and fresh basil.

Dressing and Mixing

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
Pour the dressing over the pasta salad and toss to combine.
Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Notes

Chill for at least 30 minutes to soften onion and meld flavors. Keep fresh herbs for neat finish and avoid over-marinating.