Prepare this healthy chicken pasta salad using whole wheat pasta and a bright, low fat vinaigrette dressing. It is an easy recipe perfect for weeknight dinners or make ahead lunches.
Author:julianmaxwell
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings 1x
Category:Lunch
Method:No Cook
Cuisine:American
Diet:Low Fat
Ingredients
Scale
8 ounces whole wheat rotini pasta
2 cups cooked, shredded chicken breast (lean protein)
1 cup cherry tomatoes, halved
1 cup chopped cucumber
1/2 cup chopped red onion
1/2 cup chopped celery
1/4 cup fresh parsley, chopped
For the Vinaigrette:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Cook the whole wheat pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
In a large bowl, combine the cooled pasta, shredded chicken, cherry tomatoes, cucumber, red onion, and celery.
Prepare the vinaigrette: In a small jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper. Shake well until the dressing emulsifies.
Pour the vinaigrette over the pasta and vegetable mixture. Add the chopped parsley.
Toss all ingredients gently until everything is evenly coated with the dressing.
Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. This salad is excellent for meal prep.
Notes
For a gluten free chicken pasta salad option, substitute the whole wheat pasta with your favorite gluten free variety.
You can substitute the chicken breast with rotisserie chicken for a quicker preparation time.
To make this a dairy-free option, confirm your Dijon mustard does not contain dairy; this recipe is naturally dairy-free.