Summer Chicken Pasta Salad
A light and refreshing dish perfect for warm days, packed with protein from chicken and vibrant seasonal vegetables.
Ingredients
Pasta and Chicken
- 8 ounces pasta (such as rotini or penne)
- 2 cups cooked chicken, diced
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional) Omit if making it dairy-free
Dressing
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the chicken by seasoning and grilling or baking until fully cooked. Dice into bite-sized pieces.
- Wash and chop the vegetables into uniform sizes.
Assembly
- In a large mixing bowl, combine the cooked pasta, diced chicken, vegetables, black olives, and parsley. Toss gently.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- If using feta, sprinkle it over the top and gently fold it into the salad.
- Cover and refrigerate for at least 30 minutes before serving.
- Toss again before serving and adjust seasoning if necessary.
- Serve chilled or at room temperature.
Notes
Store in an airtight container in the fridge for up to 3 days. Freeze without fresh ingredients, then thaw and add those before serving.