Description
This protein-rich Veggie Chicken Pasta Salad blends tender grilled chicken with crisp vegetables and al dente penne pasta. A tangy oil-free dressing highlights the freshness of bell peppers and cucumbers, making it an easy, adaptable dish for quick meals or summer events.
Ingredients
Grilled chicken breast, 2 (6 oz each)
Penne pasta, 8 oz
Red bell pepper, 1 large
Cucumber, 1 large
Kalamata olives, 1/4 cup
Red onion, 1/2 small
Olive oil, 1 tbsp
Lemon juice, 2 tbsp
Fresh herbs (dill, parsley), 1 tbsp
Salt and pepper, to taste
Instructions
Boil 4 quarts salted water in a large pot
Add penne pasta and cook 8-10 minutes for al dente texture
Drain immediately and toss with olive oil to prevent sticking
Halve and seed cucumber for even cutting
Cut into 1-inch dice for texture contrast
Blanch bell peppers in boiling water 30 seconds for vibrancy
Cut cooled chicken into 1-inch cubes
In a large bowl, mix pasta, chicken, bell pepper, cucumber, Kalamata olives, red onion, and dressing
Notes
Substitute grilled chicken with rotisserie chicken for convenience
Use fusilli or rotini instead of penne if preferred
Blanching bell peppers preserves color and mild crunch
Storage: Keep chilled in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg