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Chicken and Veggie Pasta Salad Recipe

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4.1 from 15 reviews

This Chicken and Veggie Pasta Salad is a fresh, vibrant dish perfect for a quick lunch or a light dinner. Featuring tender pan-seared chicken, crisp broccoli, cucumber, and juicy grape tomatoes, all tossed in a creamy lemony dressing made with mayonnaise, Greek yogurt, and Parmesan cheese. The pasta adds satisfying texture, making this salad both hearty and healthy, ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 1 pound chicken breasts or tenders
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Pasta and Vegetables

  • 16 ounces small pasta (like farfalle or rotini)
  • 1 cup small broccoli florets
  • 1 cup diced cucumber
  • 1 pint grape tomatoes, halved or quartered

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt

Instructions

  1. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts or tenders with salt and pepper. Add chicken to the skillet and cook for about 4 minutes per side for breasts, or 2-3 minutes per side for tenders, until no longer pink and cooked through. If chicken pieces are thick, lightly pound the thicker end to even the thickness for more uniform cooking. Set the cooked chicken aside to cool before slicing.
  2. Prepare the pasta: While the chicken cooks, bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta, rinse under cold water to stop the cooking, and set aside to cool.
  3. Make the dressing: In a blender, combine mayonnaise, plain Greek yogurt (or sour cream), grated Parmesan cheese, lemon juice, lemon zest, minced garlic, black pepper, and kosher salt. Pulse until the mixture is thoroughly combined and smooth. Set this dressing aside.
  4. Assemble the salad: In a large mixing bowl, toss the cooled pasta with half of the dressing to coat evenly. Add the sliced cooked chicken, broccoli florets, diced cucumber, and grape tomatoes. Pour the remaining dressing over the salad and toss gently until all ingredients are coated. Taste and adjust seasoning with additional salt and black pepper if needed. Serve immediately or refrigerate for later.

Notes

  • If chicken breasts are very thick, pounding them lightly helps ensure even cooking.
  • Rinsing the pasta after cooking helps prevent it from sticking and cools it quickly for the salad.
  • The salad can be refrigerated for up to 2 days; the flavors meld and deepen after chilling.
  • You can substitute sour cream for the Greek yogurt in the dressing as desired.
  • For a lighter version, reduce mayonnaise or increase the amount of Greek yogurt.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/chicken-and-veggie-pasta-salad-recipe/