null

Chicken Pasta Salad

This whole wheat pasta salad with chicken from @wellplated is full of colorful veggies, creamy mozzarella pearls and tossed in a simple Italian dressing. Perfect for summer potlucks and picnics.

Pasta salad made with whole wheat farfalle pasta, asparagus, peppers, tomatoes and mozzarella balls tossed and served in a bowl
  • Prep Time

    25min

  • Cook Time

    15min

  • Total Time

    40min

  • Servings

    8-10

  • Recipe Category Pasta Salad

  • Recipe Cuisine American

  • Recipe Level Super Simple

Recipe by: Erin Clarke @wellplated

Ingredients

  • 3 cups cooked, cubed chicken, about 3 medium breasts
  • 1 pound asparagus or green beans, trimmed and cut into 1-inch pieces
  • ¾ teaspoon kosher salt plus additional for cooking the asparagus and pasta
  • 1 (1-pound ) package DeLallo Whole Wheat Farfalle Pasta
  • ¼ cup finely chopped red onion, about ½ small
  • 4 tablespoons red wine vinegar, divided
  • 1 red bell pepper, chopped
  • 1 (14-ounce) can DeLallo Artichoke Hearts, drained, cut into bite-sized pieces, and patted dry
  • 1 pint cherry or grape tomatoes, halved
  • 4 ounces mozzarella pearls, about 1 cup
  • ¼ cup DeLallo Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 ½ tablespoons DeLallo Dijon Mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon red pepper flakes
  • ⅓ cup chopped fresh basil or 3 tablespoons chopped parsley

Directions

  • Cook and cube or shred the chicken.
  • Prepare an ice bath and set it near the stove. Bring a large pot of salted water to a boil, then add the asparagus. Cook until the asparagus is crisp-tender and bright green, about 2 to 3 minutes (green beans may need a minute longer). With a slotted spoon, transfer the asparagus to the ice bath to stop its cooking (do not drain the boiling liquid). Let the asparagus cool for 2 to 3 minutes, then with the slotted spoon, transfer it to towels and pat dry.
  • Return the water to a boil and add the pasta. Cook until al dente according to package instructions. Drain into a colander, then rinse with cool water to stop the cooking. Shake the colander several times, then set the colander on towels or a plate and allow the water to continue to drain. You can also set it in the sink to drain (just don't forget about it and accidentally add soap).
  • In a VERY large bowl, place the onion. Add the 2 tablespoons of the vinegar. Add the asparagus, bell pepper, artichokes, tomatoes, mozzarella pearls, and chicken (no need to stir again just yet).
  • In a small bowl or liquid measuring cup with a spout, briskly whisk together the oil, mustard, garlic, oregano, black pepper, red pepper flakes, ¾ teaspoon salt, and the remaining 2 tablespoons vinegar until the ingredients all come together into a smooth dressing.
  • Shake the pasta in the colander once more to remove any last water, then add it to the bowl with the vegetable mixture. Pour in about ⅔ of the dressing, then stir to coat. Stir in the basil. Taste, add additional dressing, and season with additional salt, pepper, or red pepper flakes as desired.
  • Serve immediately, or refrigerate until ready to serve.

NOTE: To store, refrigerate leftover pasta salad in an airtight storage container for up to 4 days.

Stay Connected...

tag @delallofoods on Instagram to share your kitchen creations!

Keywords:

whole wheat pasta salad with chicken , chicken pasta salad recipe , chicken salad recipe pasta

Chicken Pasta Salad

This whole wheat pasta salad with chicken from @wellplated is full of colorful veggies, creamy mozzarella pearls and tossed in a simple Italian dressing. Perfect for summer potlucks and picnics.