Description
A light and refreshing Summer Chicken Pasta Salad that combines grilled chicken, fresh vegetables, and pasta, perfect for warm days.
Ingredients
Scale
- 250 grams fusilli pasta (about 8.8 oz)
- 2 boneless, skinless chicken breasts (approximately 300 grams or 10.5 oz)
- 200 grams cherry tomatoes, halved (about 7 oz)
- 1 medium cucumber, diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Season the chicken breasts with salt and pepper, grill for 6-7 minutes on each side until fully cooked, then slice into bite-sized pieces.
- Chop the cucumber, halve the cherry tomatoes, and chop the basil leaves.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooked pasta, grilled chicken, chopped vegetables, and drizzle with dressing. Toss gently to coat.
- Transfer to a serving bowl, garnish if desired, and chill for 30 minutes before serving.
Notes
- Customize with additional vegetables like bell peppers or radishes.
- For a vegetarian option, substitute chicken with grilled tofu or chickpeas.
- For gluten-free, use gluten-free pasta alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Summer Chicken Pasta Salad, Grilled Chicken Salad, Pasta Salad Recipe