Grilled Chicken Pasta Salad with Balsamic Vinaigrette
A vibrant and satisfying pasta salad featuring grilled chicken, rotini pasta, fresh vegetables, and a tangy balsamic vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Chilling
- Cuisine: American
- Diet: None
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
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and fresh basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
For variations, try incorporating seasonal ingredients like bell peppers or zucchini in the summer. Store leftovers in an airtight container in the fridge and enjoy within three to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg