This balsamic chicken pasta salad is the perfect option, offering a delightful combination of flavors and textures that will impress your family and friends. The tangy balsamic dressing adds a zesty touch, while the grilled chicken and fresh vegetables make it a fulfilling meal.
Ingredients
Scale:
2 cups rotini or penne pasta
1 lb boneless, skinless chicken breasts
2 cups cherry tomatoes, halved
1 cup cucumber, diced
1 bell pepper, diced (any color)
1/2 red onion, thinly sliced
1 cup fresh spinach or arugula
1/4 cup feta cheese, crumbled (optional)
1/4 cup fresh basil, chopped (optional)
1/3 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing into bite-sized pieces.
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, and a pinch of salt and pepper until well combined.
In a large mixing bowl, combine the cooked pasta, sliced chicken, halved cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, and fresh spinach or arugula. Pour the balsamic dressing over the top and gently toss to combine.
If desired, sprinkle crumbled feta cheese and chopped basil over the top before serving.
