Chicken Pasta Salad
Ingredients:
2 ups cooked pasta (e.g., rotini, penne, or bowtie)
1½ cups cooked chicken, diced or shredded (grilled or rotisserie works great)
1 cup cherry tomatoes, halve
½ cup cucumber, dice
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
½ cup shredded cheddar or feta cheese (optional)
¼ cup black olives, sliced (optional)
Fresh parsley or basil for garnish
For the Dressing:
¼ cup olive oil
2 tbsp red wine vinegar or lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp dried oregano
Salt and pepper, to taste
Instructions:
Cook the pasta according to package instructions. Drain, rinse under cold water, and set aside.
In a large bowl, combine the pasta, chicken, tomatoes, cucumber, bell pepper, onion, cheese, and olives.
Make the dressing: Whisk together olive oil, vinegar (or lemon juice), mustard, garlic, oregano, salt, and pepper in a small bowl or jar.
Pour the dressing over the salad and toss until everything is well coated.
Chill in the fridge for 30 minutes before serving, if possible, to let the flavors blend.
Garnish with fresh herbs and serve cold.
Tips & Variations:
Use whole wheat or gluten-free pasta for dietary needs.
Add avocado or a handful of spinach for extra nutrients.
Substitute Greek yogurt for part of the oil for a creamy twist.