Description
A refreshing and hearty pasta salad perfect for summer, combining chicken, veggies, and a tangy balsamic dressing.
Ingredients
Main Ingredients
- 8 ounces rotini or penne pasta (Dried pasta.)
- 2-3 cups cooked chicken, chopped (Grilled, baked, or rotisserie.)
- 1-2 cups cherry tomatoes, halved
- 1 medium cucumber, chopped
- to taste red onion, thinly sliced (A little goes a long way.)
- 2 handfuls baby spinach or arugula (Use to taste.)
- 1 cup mozzarella pearls or diced fresh mozzarella
- to taste sliced almonds or sunflower seeds (Optional for added crunch.)
For the Balsamic Dressing
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1-2 teaspoons honey or maple syrup (To taste.)
- 1 small clove garlic, grated
- to taste salt
- to taste black pepper
Instructions
Cook Pasta
- Cook the pasta in salted water until just tender, then drain and rinse with cool water.
Prep Ingredients
- While the pasta cools, chop your veggies and chicken.
Make Dressing
- In a jar, combine balsamic vinegar, olive oil, Dijon mustard, honey, grated garlic, salt, and black pepper. Shake until blended.
Combine Salad
- In a large bowl, toss together the cooled pasta, chicken, cherry tomatoes, cucumber, red onion, greens, and mozzarella.
- Pour in most of the dressing and toss again, reserving a splash for later.
Chill and Serve
- Chill for at least 30 minutes. Before serving, taste and adjust with remaining dressing if necessary.
Notes
Cool the pasta first to ensure the salad remains crisp. Season throughout and avoid watery ingredients to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Cuisine: American, Mediterranean