Ingredients
Scale
- 8 oz whole wheat or protein pasta (rotini or penne)
- 1 ½ cups cooked, chopped chicken breast (grilled or rotisserie)
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, finely chopped
- ½ cup black olives, sliced
- 1 cup mozzarella pearls or cubed part-skim mozzarella
- ¼ cup chopped fresh parsley or basil
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, mustard, oregano, salt, and pepper.
- In a large bowl, combine the cooled pasta, chicken, chickpeas, tomatoes, cucumber, red onion, olives, mozzarella, and herbs.
- Pour the dressing over the salad and toss gently to combine.
- Cover and chill for at least 30 minutes before serving.
Notes
Stays fresh in the fridge for up to 4 days. Swap in tuna, tofu, or hard-boiled eggs for variation. For a kick, add red pepper flakes or banana peppers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 65mg