Description

This vibrant Mediterranean-inspired pasta salad brings together al dente rotini, tender shredded chicken, and savory sun-dried tomatoes. By utilizing the flavorful oil from the sun-dried tomato jar as a base for the vinaigrette, every bite delivers a punch of concentrated flavor. It is a hearty, versatile dish that works perfectly for quick weeknight dinners or meal-prepped lunches.

Ingredients

Scale

375 g spiral pasta (rotini or fusilli)
220 g sun-dried tomato strips (reserve oil)
2 cups shredded cooked chicken
250 g cherry tomatoes, halved
75 g baby spinach
1 small red onion, finely sliced
100 g feta cheese, crumbled
1/3 cup reserved sun-dried tomato oil (top with olive oil if needed)
3 tbsp apple cider vinegar (substitute for wine vinegar)
1 clove garlic, minced
1 tsp dijon mustard
1/2 tsp sugar
1 tsp dried Italian herbs
Salt and black pepper to taste

Instructions

Drain the oil from the sun-dried tomatoes into a measuring cup and top with extra virgin olive oil if necessary to reach 1/3 cup.
Whisk the oil, apple cider vinegar, minced garlic, dijon mustard, sugar, dried herbs, salt, and pepper in a small bowl to create the vinaigrette.
Cook the pasta in salted boiling water until al dente, drain, and rinse briefly under cold water.
In a large mixing bowl, combine the cooled pasta, sun-dried tomatoes, shredded chicken, halved cherry tomatoes, sliced red onion, and baby spinach.
Drizzle the prepared dressing over the salad and toss to combine.
Crumble the feta cheese over the top just before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Add the feta cheese right before serving to maintain its texture. If the pasta absorbs the dressing, add a splash of olive oil to refresh it before eating.

Prep Time: 15
Cook Time: 10
Category: Main Dishes
Method: Boiling and Mixing
Cuisine: Mediterranean Fusion

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 580mg
Fat: 18g
Saturated Fat: 4g
Carbohydrates: 48g
Fiber: 5g
Protein: 26g
Cholesterol: 45mg