Ingredients
Scale
- 2 cups cooked pasta (fusilli or penne)
- 1 cup cooked chicken breast, shredded
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, red onion, and herbs.
- In a bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until combined.
- In a large bowl, combine cooled pasta with chicken, chopped vegetables, and herbs. Drizzle with dressing and toss gently until coated.
- Cover and chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Feel free to customize this salad by adding seasonal veggies like bell peppers or swapping chicken for turkey or chickpeas for a vegetarian option. For extra flavor, sprinkle feta cheese on top before serving.