Description

This vibrant and filling pasta salad combines savory shredded chicken with the bold, concentrated sweetness of sun-dried tomatoes. Tossed in a tangy vinaigrette made from the sun-dried tomato oil and fresh vegetables, this dish is perfect for a quick weeknight dinner or a meal-prepped lunch. It remains delicious for days, with the flavors melding together beautifully.

Ingredients

Scale

375g (12oz) spiral pasta (rotini or fusilli)
220g (7oz) sun-dried tomato strips packed in oil
2 cups shredded cooked chicken
250g (1.5 cups) cherry tomatoes, halved
75g (2.5oz) baby spinach
1 small red onion, finely sliced
100g (3oz) feta cheese, crumbled
1/3 cup oil from sun-dried tomato jar (topped with extra virgin olive oil if needed)
2 tbsp white vinegar (non-alcoholic substitute)
1 clove garlic, minced
1 tsp Dijon mustard
1 tsp sugar
1 tsp dried Italian herbs
Salt and black pepper to taste

Instructions

Bring a large pot of salted water to a boil and cook pasta according to package directions.
Drain the pasta and rinse briefly under cold tap water to stop the cooking process.
In a small bowl, whisk the 1/3 cup sun-dried tomato oil, vinegar, minced garlic, Dijon mustard, sugar, dried herbs, salt, and pepper.
In a large mixing bowl, combine the cooled pasta, shredded chicken, halved cherry tomatoes, sliced red onion, and baby spinach.
Pour the dressing over the ingredients and toss thoroughly until everything is evenly coated.
Top with crumbled feta cheese before serving.

Notes

Rinsing the pasta under cold water is essential to achieve the right texture for a cold salad. You can store this in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after refrigeration, add a tiny drizzle of olive oil before serving.

Prep Time: 15
Cook Time: 10
Category: RECIPES
Method: Boiling and Tossed
Cuisine: Mediterranean Fusion

Nutrition

Serving Size: 1.5 cups
Calories: 480
Sugar: 6g
Sodium: 750mg
Fat: 22g
Saturated Fat: 6g
Carbohydrates: 48g
Fiber: 4g
Protein: 26g
Cholesterol: 65mg