Description
A delicious and nutritious Chicken Pasta Salad featuring asparagus and artichokes, perfect for a gluten-free diet.
Ingredients
Scale
- 3 cups cooked, cubed chicken
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- ¾1/2 teaspoon kosher salt
- 16 ounces whole wheat bowtie pasta
- ¼ cup finely chopped red onion
- 4 tablespoons red wine vinegar, divided
- 1 red bell pepper, chopped
- 1 (14-ounce) can artichoke hearts, drained, cut into bite-sized pieces, and patted dry
- 1 pint cherry or grape tomatoes, halved
- 4 ounces mozzarella pearls
- ¼ cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 ½ tablespoons Dijon mustard
- ½1/2 teaspoon dried oregano
- ¼1/2 teaspoon ground black pepper
- ⅛1/2 teaspoon red pepper flakes
- ⅓ cup chopped fresh basil
Instructions
- Cook the Pasta: Start by boiling a pot of water and adding a pinch of salt. Cook the pasta until it is al dente, ensuring it has a subtle bite. Rinse the pasta under cold water immediately after cooking to prevent it from becoming mushy.
- Blend the Dressing: In a small bowl, whisk together the olive oil, 4 tablespoons of red wine vinegar, minced garlic, ¾1/2 teaspoon kosher salt, and ground black pepper until well combined. Taste the dressing and adjust the seasoning if needed; the dressing should be zesty.
- Lightly Cook Asparagus: In another pot, steam the asparagus pieces just until they are bright green and crisp-tender, about 3-4 minutes. Immediately plunge the asparagus into an ice bath to halt the cooking process and preserve the vibrant color.
- Add in Artichokes: In a large bowl, gently fold the cooked pasta and asparagus with the artichoke hearts. Be careful not to break the artichokes too much; you want them recognizable in the salad.
- Toss & Serve: Drizzle the dressing over the pasta and vegetable mixture. Toss everything together until it is well coated in the dressing. Serve immediately, or for enhanced flavors, cover and refrigerate for about 30 minutes before serving. Leftovers can be stored in the fridge for up to 4 days.
Notes
- Refrigerate leftover pasta salad in an airtight storage container for up to 4 days.
- Use the veggies you have on hand for versatility in recipe preparation.
- Do not overcook the asparagus; it should be crisp-tender and bright green.
- Opt for fresh herbs like basil over dried ones for the best flavor.
- This salad is served cold or at room temperature and does not require reheating.
- Serve with fresh bread or dinner rolls.
- Pair with a light soup for a complete meal.
- Complement with a fresh fruit salad for dessert.
- Add roasted vegetables like zucchini or bell peppers for extra flavor.
- Incorporate nuts like walnuts for added crunch.
- Use different cheeses like feta or goat cheese for variety.
- Select fresh, vibrant vegetables for the best flavor and texture.
- If you cannot find mozzarella pearls, substitute with sliced or cubed fresh mozzarella.
- For a milder dressing, replace Dijon mustard with yellow mustard.
Nutrition
- Serving Size: 1 serving
- Calories: 474
- Sugar: 4g
- Sodium: 0mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 56mg