Description
A delicious pasta salad featuring sun-dried tomatoes and chicken, perfect for a refreshing meal.
Ingredients
Scale
- 375 g (12 oz) spiral pasta, or other pasta of choice
- 220 g (7 oz) jar sun-dried tomato strips in oil
- 2 cups (packed) shredded cooked chicken
- 250 g (1 1/2 cups) cherry tomatoes, halved
- 75 g (2.5 oz) baby spinach (2 big handfuls)
- 1 small red onion, quartered and finely sliced
- 100 g (3 oz) feta, crumbled
- 1 tsp mixed dried herbs
- 1/3 cup (85 ml) oil from sun-dried tomatoes
- 2 tbsp white wine vinegar
- 1 garlic clove, minced
- 1 tsp dijon mustard
- 1 tsp white sugar
- 3/4 tsp salt
- 1/2 tsp pepper
Instructions
- Cook the Pasta: Start by boiling water in a large pot. Add the spiral pasta and cook until it is al dente, about 10 minutes. When ready, the pasta should be firm but tender. Be careful not to overcook, as mushy pasta is not appealing in a salad.
- Drain & Rinse: Drain the pasta and rinse it under cold water to stop the cooking process and help it stay fresh. This step is crucial to avoid a chewy texture later.
- Mix in Chicken: Toss in your shredded cooked chicken while it is still warm, allowing it to slightly meld with the pasta. Ensure the chicken is shredded evenly for consistent flavor throughout.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes, letting their tangy aroma infuse the mixture. Ensure even distribution for a flavorful salad, watching out for any tough bits that could be unpleasant in texture.
- Blend Dressing Ingredients: In a separate bowl, whisk together the olive oil, white wine vinegar, minced garlic, dijon mustard, sugar, salt, and pepper until well mixed and slightly thickened. Keep an eye out to ensure the dressing does not separate, as it needs to coat the salad evenly.
- Combine Everything: Pour the dressing over the pasta, chicken, and sun-dried tomatoes, mixing until all ingredients are well coated and glistening. If it looks dry, add a splash of reserved pasta cooking water.
- Fold in Spinach: Gently fold in the fresh spinach right before serving to keep it vibrant and crisp. Adding it too early may lead to excessive wilting.
- Serve & Enjoy: Chill the salad briefly before scooping into bowls. Enjoy it fresh, as leftovers may dry out. Taste as you prep, adjusting seasoning as needed.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for 3 to 5 days. The flavor enhances the next day. Reserve some dressing to freshen it up when you serve leftovers.
- Expert Tips: If the pasta salad feels too dry after a day in the fridge, add a splash of reserved dressing or a little pasta cooking water to brighten it up. When using spinach, consider adding it right before serving to prevent wilting. Taste the dressing before mixing into the salad to ensure it has enough salt for flavor.
- Reheating Instructions: If needed, briefly warm the cold pasta in the microwave to help keep it moist, about 30 seconds to 1 minute.
- Serving Suggestions: Pair with grilled chicken or fish, serve alongside a fresh green salad, or add garlic bread for a complete meal.
- Recipe Variations: Substitute rotisserie chicken with shrimp or tuna. Add olives or capers for a briny touch, or incorporate seasonal vegetables like bell peppers.
- Ingredient Notes: When selecting sun-dried tomatoes, choose those packed in oil for the best flavor. If unavailable, consider substituting with olives or another preserved vegetable.
Nutrition
- Serving Size: 1 serving
- Calories: 602
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg