Description
A refreshing and protein-packed Italian-inspired pasta salad featuring tender grilled chicken, spiral rotini, and crisp garden vegetables. Tossed in a vibrant herb-infused vinaigrette, this chilled dish is perfect for summer gatherings, busy weeknight dinners, or outdoor picnics. The rotini spirals perfectly capture the zesty, tangy dressing, ensuring every bite is flavorful, while the combination of fresh tomatoes, cucumbers, and Kalamata olives delivers a satisfying crunch that makes this meal a crowd-pleaser.
Ingredients
16 oz rotini pasta
1.5 lbs chicken breast
2 cups cherry tomatoes, halved
1.5 cups cucumber, diced
0.5 cup Kalamata olives, pitted and sliced
1/4 cup red onion, finely minced
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp dried oregano
Instructions
Boil a large pot of salted water and cook rotini until al dente.
Drain pasta and rinse under cold water to stop cooking; set aside to dry.
Season chicken breast with salt and pepper, then grill until internal temperature reaches 165F.
Let chicken rest before dicing into bite-sized pieces.
In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, and dried oregano.
In a large mixing bowl, combine the cooled pasta, grilled chicken, tomatoes, cucumber, olives, and red onion.
Pour the dressing over the salad and toss well to coat evenly.
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
Substitute rotini with penne or farfalle if preferred. Making this dish ahead of time significantly improves the depth of flavor as the pasta absorbs the dressing. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Lunch
- Method: Grilling and Boiling
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg