Description
A delightful grilled chicken pasta salad featuring vibrant veggies and a zesty balsamic vinaigrette, perfect for weeknight dinners.
Ingredients
- 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
Use high-quality olive oil and balsamic vinegar for the best flavor. Consider toasting the pasta slightly before cooking for added nuttiness.
