Chicken and Veggie Pasta Salad
Chicken pasta salad is full of protein, veggies and a creamy dressing. A real crowd and family favorite, it's a perfect warm weather dinner.
Servings: 6 servings
Ingredients
Chicken Pasta Salad
- 1 pound chicken breasts or tenders
- salt and pepper to taste
- 16 ounces small pasta like farfalle or rotini
- 1 cup small broccoli florets
- 1 cup diced cucumber
- 1 pint grape tomatoes halved or quartered
Pasta Salad Dressing
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup grated Parmesan cheese
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 garlic clove minced
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Instructions
- Heat a tablespoon of olive oil in a large skillet over medium heat. Season chicken with salt and pepper and add to the skillet. Cook for about 4 minutes per side (2-3 for tenders), or until no longer pink. Set aside to cool before slicing. *Note - if chicken pieces are especially thick, lightly pound the thick end to make even.
- Meanwhile, cook pasta to al dente according to package directions. Rinse and set aside to cool.
- In a blender, add dressing ingredients and pulse until thoroughly combined. Set aside.
- In a large bowl, toss pasta with half of the dressing. Add chicken and veggies and toss with remaining dressing. Season with salt and black pepper if needed.
Nutrition
Calories: 585kcal | Carbohydrates: 63g | Protein: 32g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 548mg | Potassium: 763mg | Fiber: 4g | Sugar: 6g | Vitamin A: 877IU | Vitamin C: 29mg | Calcium: 153mg | Iron: 2mg
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