If you’re looking for a vibrant, satisfying dish that bursts with Mediterranean flavors and easy-to-love textures, this Pasta Salad with Sun-Dried Tomatoes and Chicken Recipe is a total winner. It brings together tender spiral pasta, juicy cherry tomatoes, savory shredded chicken, and that unmistakable tangy, sun-dried tomato goodness, all dressed in a zesty vinaigrette and topped with creamy feta. Every bite offers a perfect balance of freshness and richness, making it ideal for a weeknight dinner, a picnic, or a crowd-pleasing side at your next gathering.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this dish. Each component is simple but plays an essential role—from the chewy pasta that carries all the flavors, to the sun-dried tomato oil that infuses the dressing with a deep, savory note, and the bright, crisp veggies that add freshness and color.
- 375 g / 12 oz spiral pasta: Use spiral or any pasta with little nooks to hold the dressing perfectly.
- 220 g / 7 oz jar sun-dried tomato strips in oil: These bring concentrated tomato flavor and richness to the salad.
- 2 cups shredded cooked chicken: Adds protein and a hearty texture that complements the pasta.
- 250 g / 1 1/2 cups cherry tomatoes, halved: Freshness and slight sweetness that brighten every forkful.
- 75 g / 2.5 oz baby spinach (about 2 big handfuls): A leafy green that adds vibrant color and mild earthiness.
- 1 small red onion, quartered and finely sliced: Sharp and slightly sweet, giving a crisp bite and depth of flavor.
- 1 tsp mixed dried herbs: A fragrant herb blend enhances the aromatic profile of the salad.
- 100 g / 3 oz feta, crumbled: Creamy, salty, and tangy—an absolute must for finishing this dish.
- 1/3 cup / 85 ml oil from sun-dried tomatoes: This oil carries intense flavor and forms the base of the delicious dressing.
- 2 tbsp white wine vinegar: For a bright acidic kick that balances the oil’s richness.
- 1 garlic clove, minced: Adds a subtle pungency and depth to the dressing.
- 1 tsp Dijon mustard: Helps emulsify the dressing and adds a gentle tang.
- 1 tsp white sugar: Just enough to round out the acidity with a touch of sweetness.
- 3/4 tsp salt: Enhances all the flavors and ties everything together.
- 1/2 tsp black pepper: Adds warmth and mild spice to the overall taste.
How to Make Pasta Salad with Sun-Dried Tomatoes and Chicken Recipe
Step 1: Prepare the Sun-Dried Tomato Oil and Dressing
Start by draining the oil from your jar of sun-dried tomatoes. Measure out 1/3 cup of this deeply flavorful oil, topping off with extra virgin olive oil if needed to reach the amount. This oil will be the foundation for your dressing, packing in rich tomato undertones that make this salad so irresistible. Add the white wine vinegar, minced garlic, Dijon mustard, white sugar, salt, pepper, and 1 tsp of dried herbs to the oil, then whisk everything together until well combined and glossy.
Step 2: Cook and Cool the Pasta
Bring a large pot of salted water to a rolling boil, then add your spiral pasta. Cook according to package directions until al dente—the pasta should be tender but still hold its shape nicely. Once cooked, drain the pasta and rinse briefly under cold water to stop the cooking process. This also cools the pasta, helping it stay firm and ready to soak up all the delicious dressing.
Step 3: Assemble the Salad
Transfer the cooled pasta to a large bowl. Add the shredded cooked chicken, halved cherry tomatoes, baby spinach, and finely sliced red onion. Pour the dressing evenly over the mixture, then toss everything together thoroughly so every bite is perfectly coated. Sprinkle the remaining 1 tsp of dried herbs on top and toss again for an extra hit of herbal freshness.
Step 4: Add the Finishing Touch
Just before serving, sprinkle the crumbled feta cheese generously over the top. The creamy, salty bite of feta adds a lovely contrast to the vibrant veggies and tender chicken, bringing the whole dish to life. Serve this salad at room temperature to enjoy its full depth of flavor and great texture.
How to Serve Pasta Salad with Sun-Dried Tomatoes and Chicken Recipe
Garnishes
Try topping this pasta salad with fresh basil leaves or a handful of toasted pine nuts to add a fragrant herbaceous note or a satisfying crunch. A light dusting of freshly grated Parmesan can also elevate the flavor profile beautifully.
Side Dishes
This salad pairs wonderfully with grilled vegetables like zucchini or eggplant, or a crisp green salad dressed simply with lemon and olive oil. A warm loaf of crusty bread on the side is perfect for soaking up any leftover dressing.
Creative Ways to Present
For a fun twist, serve the pasta salad in individual hollowed-out bell peppers or ripe tomatoes. It also makes for a colorful picnic dish when packed into a layered mason jar, keeping ingredients fresh and separate until it’s time to toss and eat.
Make Ahead and Storage
Storing Leftovers
Any leftovers from the Pasta Salad with Sun-Dried Tomatoes and Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors only deepen as the salad rests, but be sure to add the feta just before serving again to keep it fresh.
Freezing
This salad is best enjoyed fresh or refrigerated as freezing can change the texture of the pasta and vegetables. If you want to prepare in advance, freeze cooked chicken separately and add it to the salad at serving time for the best results.
Reheating
Since this Pasta Salad with Sun-Dried Tomatoes and Chicken Recipe is typically served cold or at room temperature, reheating is not recommended. If you prefer a warm dish, gently warm the chicken separately and toss it into the salad just before serving.
FAQs
Can I use a different type of pasta?
Absolutely. While spiral pasta works great for holding onto the dressing, penne, fusilli, or even bow ties are excellent alternatives that offer similar texture and bite.
Is it possible to make this salad vegetarian?
Yes! Simply omit the chicken and consider adding extra veggies like roasted red peppers or olives for added protein and flavor.
How long does this pasta salad keep in the fridge?
Stored properly in an airtight container, it will stay good for about 3 days. The flavors meld nicely, but freshness starts to decline after that.
Can I prepare this salad in advance?
You can prepare most of this salad a few hours ahead and toss it together just before serving. Keep the feta separate until the last minute to prevent it from getting soggy.
What wine pairs well with this salad?
A crisp, light white wine like Sauvignon Blanc or Pinot Grigio complements the tangy, herby notes of the salad beautifully without overpowering it.
Final Thoughts
There’s something magic about this Pasta Salad with Sun-Dried Tomatoes and Chicken Recipe that makes it an instant favorite—bright, wholesome, and full of character. Whether you’re feeding a crowd or just treating yourself to a nourishing meal, give this dish a try and watch it quickly become one of your go-to recipes for any occasion.
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Pasta Salad with Sun-Dried Tomatoes and Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5.5 – 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Description
A refreshing and flavorful Pasta Salad with Sun Dried Tomatoes and Chicken, perfect for a light lunch or picnic. This salad combines tender spiral pasta, juicy cherry tomatoes, tangy sun dried tomatoes in oil, shredded cooked chicken, fresh baby spinach, and crumbled feta, all tossed in a zesty homemade dressing with garlic, Dijon mustard, and white wine vinegar. Served best at room temperature, it’s a simple, nutritious, and crowd-pleasing dish.
Ingredients
Pasta and Protein
- 375 g / 12 oz spiral pasta (or other pasta of choice)
- 2 cups (packed) shredded cooked chicken
Vegetables and Cheese
- 220 g / 7 oz jar sun dried tomato strips in oil
- 250 g / 1 1/2 cups cherry tomatoes, halved
- 75 g / 2.5 oz baby spinach (2 big handfuls)
- 1 small red onion, quartered and finely sliced
- 100 g / 3 oz feta, crumbled
Dressing
- 1/3 cup / 85 ml oil from sun dried tomatoes (top up with extra virgin olive oil if needed)
- 2 tbsp white wine vinegar
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 tsp white sugar
- 1 tsp mixed dried herbs
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 tsp mixed dried herbs (for sprinkling)
Instructions
- Drain Sun Dried Tomatoes: Drain the oil from the jar of sun dried tomatoes carefully.
- Prepare Dressing Oil: Measure out 1/3 cup of the sun dried tomato oil; top up with extra virgin olive oil if you have less than 1/3 cup. Reserve any excess oil for another use.
- Make Dressing: In a bowl, add the measured oil, white wine vinegar, minced garlic, Dijon mustard, white sugar, 1 tsp mixed dried herbs, salt, and pepper. Whisk or mix well until combined.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
- Drain and Cool Pasta: Drain the cooked pasta and briefly rinse under cold water to cool it down. Set aside to drain completely.
- Combine Salad Ingredients: Transfer the cooled pasta into a large bowl. Add the baby spinach, shredded cooked chicken, halved cherry tomatoes, and finely sliced red onion. Pour the prepared dressing over all.
- Toss Salad: Toss everything together well to combine. Sprinkle 1 tsp of mixed dried herbs over the salad and toss again to distribute.
- Add Feta: Just before serving, sprinkle the crumbled feta cheese over the salad for a creamy, tangy finish.
- Serve: Serve the pasta salad at room temperature for the best flavor and texture.
Notes
- Note 1: Mixed dried herbs can include oregano, basil, thyme, or Italian seasoning based on your preference.
- You can use any pasta shape you like; fusilli, penne, or rotini work well.
- For a vegetarian version, omit the chicken and add more vegetables like roasted peppers or olives.
- The oil from the sun dried tomatoes adds great flavor, so be sure to reserve and use it in the dressing.
- This salad is best eaten the same day but can be refrigerated and served within 24 hours.
