Balsamic Chicken Pasta Salad
A delightful pasta salad combining hearty pasta, vibrant vegetables, and a tangy balsamic dressing, perfect for summer meals and gatherings.
Ingredients
Pasta Salad Ingredients
- 1 lb pasta (Barilla rotini)
- 2 cups chicken (cut into 1/2-inch cubes)
- 1 cup cucumber (seeded and chopped into 1/2-inch pieces)
- 1 pint grape tomatoes Halved for added bite
- 1/2 cup red onion (finely diced into 1/4-inch pieces)
- 1/2 cup red pepper (chopped)
- 1/2 cup celery (chopped)
- 1/3 cup parmesan (grated) For topping
- 1/4 cup fresh basil leaves (chiffonade) For topping
Dressing Ingredients
- 3/4 cup Greek yogurt (preferably Fage 2%)
- 5 tbsp balsamic vinegar
- 1.5 tbsp olive oil
- 1.25 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried oregano
Instructions
Preparation
- Start by preparing your vegetables. Take the cucumber, seed it, and chop it into 1/2-inch pieces. Halve the grape tomatoes, finely dice the red onion, and chop the red pepper and celery. Chiffonade the basil leaves and cube the chicken if necessary.
Cooking
- Bring salted water to a boil in a large pot and add the pasta. Cook until al dente. While the pasta is cooking, whisk together the Greek yogurt, balsamic vinegar, olive oil, salt, pepper, and oregano until smooth.
- Once the pasta is done, drain it and rinse under cold water to halt the cooking process.
Assembly
- In a large bowl, combine the chilled pasta with the dressing. Add all prepared vegetables and cubed chicken, and toss gently to coat.
- Top with grated Parmesan cheese and fresh basil chiffonade. Adjust seasoning to taste.
Notes
This salad can be served right away or chilled in the refrigerator for up to two hours to meld flavors.