Chicken Pasta Salad
Ingredients
The salad
-
3
cups
cooked, cubed chicken
-
1
pound
asparagus or green beans
-
¾
teaspoon
kosher salt
-
16
ounces
whole wheat bowtie pasta
-
¼
cup
finely chopped red onion
-
1
red
bell pepper
-
1
14-ounce can
artichoke hearts
-
1
pint
cherry or grape tomatoes
-
4
ounces
mozzarella pearls
-
⅓
cup
chopped fresh basil
The dressing
-
¼
cup
extra-virgin olive oil
-
4
tablespoons
red wine vinegar
-
2
cloves
garlic
-
1 ½
tablespoons
Dijon mustard
-
½
teaspoon
dried oregano
-
¼
teaspoon
ground black pepper
-
⅛
teaspoon
red pepper flakes
Instructions
- Cook and cube or shred the chicken if necessary.
- Prepare an ice bath and bring a large pot of salted water to a boil.
- Cook the asparagus until crisp-tender, then transfer to the ice bath.
- Cook the pasta until al dente, then drain and rinse with cool water.
- In a large bowl, combine the onion and 2 tablespoons of vinegar.
- Add the asparagus, bell pepper, artichokes, tomatoes, mozzarella, and chicken to the bowl.
- In a small bowl, whisk together the dressing ingredients until smooth.
- Add the pasta and about ⅔ of the dressing to the salad, then stir to coat.
- Stir in the basil, taste, and adjust seasoning as needed.
- Serve immediately or refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
474
Total fat
17g
Total carbohydrates
52g
Total protein
30g
Sodium
20mg
Cholesterol
56mg
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