Basil Chicken Pasta Salad

5 from 1 vote

Basil Chicken Pasta Salad

Fresh herbs, tons of veggies and shredded rotisserie chicken make this easy chicken pasta salad a favorite for dinners or picnics.

Prep Time20

Cook Time10

Total Time30

Course: Pasta, Salads

Cuisine: American

Keyword: Chicken Pasta Salad, Healthy Pasta Salad

Servings: Servings

Calories: 469kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 pound shaped whole wheat pasta such as penne or farfalle
3 cups rotisserie chicken skin removed & cut into bite-sized pieces
15 stalks asparagus cut into 1-inch pieces
2 cups grape tomatoes
⅓ cup chopped fresh basil leaves
¼ cup chopped fresh mint leaves
⅓ cup crumbled feta cheese

The dressing:

¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ teaspoon honey
1 teaspoon kosher salt
½ teaspoon ground pepper
⅓ cup extra virgin olive oil

Instructions

Bring a large pot of salted water to a boil and add the pasta to the water. Cook according to package instructions, drain and rinse with cold water.
To blanch the asparagus, you can boil a separate pot of water. My favorite trick is to throw the asparagus in with the boiling pasta during the last minute of cooking. Drain the asparagus with the pasta.
In a large bowl, combine the pasta, chicken, asparagus, tomatoes, mint, basil, and feta cheese. Gently toss with the vinaigrette.Serve.

The dressing:

To make the vinaigrette, combine the vinegar, lemon juice, honey, salt, and pepper in a medium bowl. While whisking with one hand, slowly pour in the extra-virgin olive oil with the other hand.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition