Description
A fresh and satisfying Italian-style pasta salad designed for easy meal prep, packed with lean protein, crisp vegetables, and a zesty homemade dressing.
Ingredients
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Short pasta (340 g / 12 oz, dry)
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Cooked chicken breast, diced (450 g / 1 lb)
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Cherry tomatoes, halved (300 g / 10.5 oz)
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Cucumber, diced (200 g / 7 oz)
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Red bell pepper, chopped (150 g / 5 oz)
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Red onion, thinly sliced (60 g / 2 oz)
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Fresh mozzarella pearls (200 g / 7 oz)
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Extra virgin olive oil (80 ml / ⅓ cup)
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Apple cider vinegar (60 ml / ¼ cup)
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Dijon mustard (1 tbsp / 15 g)
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Garlic, minced (2 cloves)
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Dried oregano (1 tsp / 1 g)
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Dried basil (1 tsp / 1 g)
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Salt (½ tsp / 3 g)
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Black pepper (½ tsp / 1 g)
Instructions
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Cook pasta in salted boiling water until al dente. Drain and cool.
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Prepare chicken and vegetables and place them in a large bowl.
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Whisk together olive oil, vinegar, Dijon mustard, garlic, oregano, basil, salt, and pepper.
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Add pasta and mozzarella to the bowl, pour dressing over, and toss gently.
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Refrigerate for at least 30 minutes before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes