Pasta Salad with Chicken and Vegetables
Elevate your summer dining with this vibrant Pasta Salad with Chicken and Vegetables—a colorful and satisfying dish perfect for quick meals or potlucks. Featuring tender penne pasta, juicy seared chicken breast, and a medley of fresh vegetables like red and yellow bell peppers, cherry tomatoes, and cucumber, this recipe is as wholesome as it is flavorful. Tossed in a light, zesty lemon-honey dressing with a touch of olive oil and fresh basil, every bite bursts with refreshing Mediterranean-inspired flavors. Ready in just 35 minutes with only 20 minutes of prep time, this chilled pasta salad is as easy to prepare as it is crowd-pleasing, making it the ideal go-to for healthy meals or gatherings. Serve it cold for a light, protein-packed dish that's sure to be a hit!
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Ingredients
- 250 grams penne pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 200 grams cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 10 pieces fresh basil leaves
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta, rinse with cold water to stop cooking, and set aside.
Step 2
While the pasta is cooking, season the chicken breasts with half a teaspoon of salt and a quarter teaspoon of black pepper.
Step 3
Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let them rest for 5 minutes before slicing into thin strips.
Step 4
Meanwhile, chop the red and yellow bell peppers into small bite-sized pieces. Halve the cherry tomatoes, thinly slice the cucumber, and finely slice the red onion.
Step 5
In a large bowl, combine the cooked pasta, sliced chicken, bell peppers, cherry tomatoes, cucumber, red onion, and fresh basil leaves.
Step 6
In a small bowl, prepare the dressing by whisking together the remaining two tablespoons of olive oil, lemon juice, honey, remaining half teaspoon of salt, and remaining quarter teaspoon of black pepper.
Step 7
Pour the dressing over the pasta salad, and toss gently to combine, ensuring each ingredient is well-coated with the dressing.
Step 8
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve cold and enjoy!
Nutrition Facts
| Serving size | (1494.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2071.1 |
| Total Fat 60.9g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 295.8mg | 0% |
| Sodium 2646.0mg | 0% |
| Total Carbohydrate 233.1g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 22.0g | |
| Protein 147.9g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 199.1mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 3108.2mg | 0% |
Source of Calories