Description
A zesty, high-protein pasta salad made with fresh vegetables, lean chicken, and a light olive oil-vinegar dressing. No mayo, dairy-free friendly, and packed with flavor for a satisfying, healthy meal.
Ingredients
8 oz rotini pasta
1 lb (450g) grilled chicken breast, shredded
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
1/4 cup red onion, finely sliced
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1 tbsp dried basil
1 tbsp dried oregano
1/4 cup crumbled feta cheese (optional)
Salt and pepper to taste
Instructions
Cook rotini pasta according to package instructions, drain, and cool.
Grill chicken breast until no longer pink, then shred into bite-sized pieces.
In a large bowl, mix cherry tomatoes, cucumber, red bell pepper, and red onion.
Add cooled pasta and shredded chicken to the bowl.
In a small jar, whisk olive oil, apple cider vinegar, Dijon mustard, garlic, basil, oregano, salt, and pepper.
Pour dressing over the salad and toss until well combined.
Folding in feta cheese if using, then serve chilled or at room temperature.
Notes
Substitute chicken with firm tofu for a vegetarian option.
Use gluten-free pasta if needed.
Store leftovers in an airtight container in the refrigerator for up to 2 days.