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
Scale
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.
