Ingredients
Scale
1 pound Whole Wheat or Chickpea Pasta
2–3 cups Cooked Chicken Breast
1.5 cups Cherry or Grape Tomatoes, halved
1 large Cucumber, diced
1/2 cup Red Onion, finely diced
2 Bell Peppers, diced
1/2 cup Fresh Parsley, chopped
1/2 cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
1 tablespoon Dijon Mustard
1 teaspoon Dried Oregano
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt, or to taste
1/4 teaspoon Black Pepper, or to taste
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil, then cook the pasta according to package instructions until al dente
- Rinse and Cool: Drain the pasta and rinse it under cold water to stop the cooking process
- Prepare the Protein: Shred or dice the cooked chicke
- Chop the Vegetables: Wash and chop all the vegetables into uniform sizes
- Whisk the Dressing: Combine olive oil, vinegar, mustard, oregano, garlic powder, salt, and pepper in a bowl and whisk until emulsified
- Combine Ingredients: In a large bowl, mix the cooled pasta, chicken, and vegetables
- Dress the Salad: Pour the dressing over the salad and toss to combine
- Chill and Serve: Refrigerate for at least 30 minutes before serving
Notes
For a vegetarian option, substitute chicken with canned chickpeas.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free options available
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 60 mg