Tangy Balsamic Chicken Pasta Salad
A vibrant dish blending tender chicken, al dente rotini pasta, fresh veggies, and a zesty balsamic-Greek yogurt dressing. Perfect for weeknights, potlucks, or make-ahead meals with bold flavors and balanced textures.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings
- Category: Dinner
- Method: Tossing/Chilling
- Cuisine: American
- Diet: No pork or alcohol
Ingredients
1 lb Barilla rotini pasta
2 cups cooked chicken (cut into 1/2-inch cubes)
1 cup cucumber (seeded and chopped)
1/2 cup chopped red onion
1 cup halved cherry tomatoes
1/2 cup pitted Kalamata olives
1 cup diced bell pepper
1/2 cup crumbled feta cheese
8 oz Greek yogurt
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard or white vinegar
2 cloves minced garlic
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste
Instructions
Cook pasta al dente; drain and cool
Whisk Greek yogurt, balsamic vinegar, olive oil, honey, mustard, garlic, oregano, basil, salt, and pepper
Combine cooked chicken, cucumber, red onion, cherry tomatoes, bell pepper, olives, and feta in a bowl
Pour dressing over salad and toss to coat
Chill for at least 1 hour before serving
Notes
Chill for up to 24 hours to enhance flavor
Substitute croutons or chickpeas for a vegan option
Add edible flowers or fresh basil for garnish