How to make chicken salad pasta recipe

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This chicken salad pasta recipe with fresh veggies, natural mozzarella , juicy chicken, and whole wheat noodles tossed in a simple Italian dressing solves one of life’s biggest suggestions: what should I eat for lunch today?

You can eat chicken pasta salad cold right out of the fridge and it’s perfectly portable for lunches and dinners.Thanks to plenty of veggies, protein, and wholesome whole grains, you can feel good enjoying it as a meal .

This chicken pasta salad recipe is what happens when pasta salad lives up to its full.

  • Healthy: Thanks to whole grains, lean protein, and veggies.
  • Fullfiling: Creamy mozzarella pearls and extra-virgin olive oil add the necessary .
  • Delish: Fresh herbs, garlic, and red wine vinegar wake up the salad and make it one you’ll want to eat again and again.

chicken salad pasta recipe Basic Ingredients:

  • Whole Wheat Pasta: I always choose DeLallo‘s whole wheat pasta because the quality is unmatched Unlike other brands I’ve tried, their whole wheat pasta has a mild flavor and nice al dente texture. Itworks wonderfully in this pasta salad. Whole wheat pasta contains more fiber and iron per serving than white pasta, making it a nutritious swap.
  • Chicken. you can prepare perfectly cooked, tender chicken breast for this salad. It helps make the salad more filling and fresh.
  • Asparagus:Asparagus is packed with fiber and antioxidants. It’s also extremely healthy.
  • Dressing. Skip making chicken pasta salad with Italian dressing from a bottle. I created a simple and light homemade dressing from olive oil, Dijon mustard, garlic, pepper, salt, and red pepper flakes.It’s a good combination.
  • Artichoke Hearts:Artichokes are rich in fiber and vitamins.
  • Basil. Fresh basil is a simple finishing touch especially in pasta recipes.

Cut this recipe time further by swapping in precooked chicken, made with one of these easy recipes:

recipe Storage:

A chicken salad pasta recipe lasts 4-5 days in the refrigerator when put away in a firmly fixed holder. Assuming your pasta salad has some sort of protein like chicken or fish, similar to this chicken pasta salad, it should go on around 2-3 days to remain erring on the side of caution. Store in an airtight compartment.

You may add a variety of sauteed or grilled veggies with your pasta salad. Try asparagus, green beans, corn or Brussel sprouts.

Chicken Pasta Salad

More Salad Recipes:

Green Goddess Salad

Light and Tangy Coleslaw

Healthy Macaroni Salad

Mediterranean Chopped Salad

Storage: Refrigerate leftover pasta salad in an airtight storage container for up to 4 days. 

Tips to make the chicken salad pasta recipe:

To make this recipe sans gluten, use without gluten pasta rather than entire grain or white pasta.
Keep it vegan by avoiding on the chicken.
You might add some cleaved spinach rather than arugula
Add all the more new spices like oregano or thyme

Did you make chicken pasta salad recipe ? Let me know the results in comments,can’t wait to hear from you and don’t forget Follow Healthycookingtour on pinterest,twitter,instagram and tumblr.

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How to make chicken salad pasta recipe

Difficulty: Beginner Prep Time 25 min Cook Time 15 min Total Time 40 mins Calories: 474 Best Season: Suitable throughout the year

Ingredients

Instructions

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  1.  cook and cube or shred the chicken.

  2. Prepare an ice bath and set it near the stove. Bring a large pot of salted water to a boil, then add the asparagus. Cook until the asparagus is crisp-tender and bright green, about 2 to 3 minutes (green beans may need a minute longer). With a slotted spoon, transfer the asparagus to the ice bath to stop its cooking (do not drain the boiling liquid). Let the asparagus cool for 2 to 3 minutes, then with the slotted spoon, transfer it to towels and pat dry.

  3. Return the water to a boil and add the pasta. Cook until al dente according to package instructions. Drain into a colander, then rinse with cool water to stop the cooking. Shake the colander several times, then set the colander on towels or a plate and allow the water to continue to drain. You can also set it in the sink to drain (just don't forget about it and accidentally add soap).

  4. In a very large bowl, place the onion. Add the 2 tablespoons of the vinegar. Add the asparagus, bell pepper, artichokes, tomatoes, mozzarella pearls, and chicken (no need to stir again just yet).

  5. In a small bowl or liquid measuring cup with a spout, briskly whisk together the oil, mustard, garlic, oregano, black pepper, red pepper flakes, 3/4 teaspoon salt, and the remaining 2 tablespoons vinegar until the ingredients all come together into a smooth dressing.

  6. Shake the pasta in the colander once more to remove any last water, then add it to the bowl with the vegetable mixture.

  7. Pour in about 2/3 of the dressing, then stir to coat.

  8. Stir in the basil.Taste, add additional dressing, and season with additional salt, pepper, or red pepper flakes as desired. Serve immediately, or refrigerate until ready to serve.

Nutrition Facts

Amount Per Serving
Calories 474
% Daily Value *
Total Fat 17g27%
Saturated Fat 4g20%
Cholesterol 56mg19%
Total Carbohydrate 52g18%
Sugars 4g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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