Description
A creamy and flavorful honey mustard chicken pasta salad, perfect for summer gatherings.
Ingredients
Scale
- 1 (14 ounce) box rotini or rigatoni pasta, gluten free
- 8 ounces cheddar cheese, shredded
- 1/4 small red onion (approximately 1/4 cup), finely chopped
- 1 small carrot, grated
- 2 cups broccoli florets (from 1 small head), blanched
- 1/2 red bell pepper, diced
- 2 mini cucumbers, sliced
- 2 cooked boneless skinless chicken breasts, shredded
- 1/3 cup plain Greek yogurt
- 1/4 cup apple cider vinegar
- 1/3 cup whole grain dijon mustard
- 3 tablespoons honey
- 21/2 teaspoons salt
- 11/2 teaspoon pepper
- 2/3 cup olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Cook & Cool Your Pasta: Start by cooking your pasta in boiling salted water until it is al dente, about 8 minutes. Then drain and rinse it with cold water to stop the cooking process and keep the texture just right.
- Prep Veggies & Chicken: While the pasta cools, chop up your veggies and shred the cooked chicken breasts immediately. Aim for small, even pieces to mix better with everything else.
- Mix Dressing Together: In a bowl, whisk together the honey, mustard, and Greek yogurt until smooth and creamy. Ensure everything is well-combined to avoid clumps of yogurt in your salad.
- Toss & Taste It: In a large mixing bowl, gently toss the cooled pasta, veggies, and shredded chicken together with the dressing. Mix until everything is nicely coated. If it seems dry, adjust with more dressing at this point.
- Chill & Serve Later: Place the pasta salad in the refrigerator for about 30 minutes to chill. This will help meld all the flavors together. Before serving, taste and add more salt or dressing if the flavors have dulled.
Notes
- Storage Tips: Can be made a couple of days ahead. Store in the refrigerator in an airtight container for up to 3 days.
- Expert Tips: If pasta turns out too soft, ensure you cook it al dente and cool it down by rinsing with cold water.
- When dressing absorbs too much into the pasta, reserve some to drizzle before serving to maintain flavor.
- Taste the salad after chilling; if it seems bland, adjust seasonings with salt, pepper, or more dressing as needed.
- Reheating Instructions: This salad can be served cold without reheating. However, if desired, you can let it sit at room temperature for 10-15 minutes before serving to soften.
- Serving Suggestions: Serve chilled at summer gatherings or pair with grilled chicken or fish. Add fresh herbs on top for extra flavor.
- Recipe Variations: Replace chicken with chickpeas for a vegetarian version. Use a different cheese like feta for a tangy twist or try different pasta shapes for a creative look.
- Ingredient Notes: When choosing pasta, select gluten-free options as needed. For veggies, consider adding bell peppers, peas, or diced celery for variety. Ensure cheese is fresh and shredded for optimal melting and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 322
- Sugar: 8g
- Sodium: 771mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 52mg