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Grilled Chicken Pasta Salad with Balsamic Vinaigrette

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A vibrant and fresh grilled chicken pasta salad tossed with a flavorful balsamic vinaigrette, featuring colorful vegetables and feta cheese.

Ingredients

Scale
  • 8 ounces rotini pasta
  • 2 cups cooked chicken, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh basil, chopped
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and fresh basil.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
  4. Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
  5. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

Feel free to add more vegetables or use different types of pasta for variety. Leftovers can be stored in an airtight container for up to three days.

Nutrition

Find it online: https://sousviderecipe.com/grilled-chicken-pasta-salad-balsamic-vinaigrette-2/