Summertime Chicken and Pasta Salad

Summertime Chicken and Pasta Salad
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    25

Embrace the essence of summer with this vibrant chicken and pasta salad. A symphony of textures and flavors, it's a delightful combination of perfectly cooked pasta, tender chicken, crisp vegetables, and a zesty Italian dressing. Perfect for picnics, potlucks, or a light and refreshing lunch.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    68 g
  • Cholesterol
    195 mg
  • Fiber
    7 g
  • Protein
    29 g
  • Saturated Fat
    4 g
  • Sodium
    733 mg
  • Sugar
    10 g
  • Fat
    18 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Hard boil the eggs: Gently place the eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 15 minutes. (Time: 20 minutes)

02

Step

Cool and peel the eggs: Drain the hot water and immediately cool the eggs under cold running water. Peel the cooled eggs. (Time: 5 minutes)

03

Step

Cook the pasta: Fill a large pot with lightly salted water and bring to a rolling boil. Add the farfalle pasta and cook, uncovered, stirring occasionally, until al dente (about 12 minutes). (Time: 15 minutes)

04

Step

Drain and rinse the pasta: Drain the pasta in a colander and rinse with cold water to stop the cooking process. (Time: 2 minutes)

05

Step

Poach the chicken: Simmer the chicken tenders in 1/4 cup of water in a saucepan over medium-low heat until cooked through and no longer pink inside. (Time: 8-10 minutes)

06

Step

Cool and cut the chicken: Remove the chicken tenders from the water and let them cool slightly. Cut into bite-sized pieces. (Time: 5 minutes)

07

Step

Assemble the salad: In a large salad bowl, combine the cooked pasta, chicken, sliced eggs, cucumber, radishes, carrots, green onions, and red onion. Pour the Italian dressing over the salad. (Time: 5 minutes)

08

Step

Toss and refrigerate: Gently toss all ingredients together to coat evenly with the dressing. Refrigerate the salad for at least 1 hour to allow the flavors to meld. (Time: 1 hour +)

09

Step

Serve: Arrange the sliced romaine lettuce hearts on plates. Top with the chilled chicken and pasta salad. Serve immediately. (Time: 2 minutes)

For a creamier salad, try adding a dollop of mayonnaise or Greek yogurt to the dressing.
Feel free to substitute other vegetables based on your preference, such as bell peppers, cherry tomatoes, or celery.
Grilled chicken breast can be used instead of chicken tenders for a smokier flavor.
Make sure not to overcook the pasta. Al dente pasta holds its shape better in the salad.
For a vegetarian version, omit the chicken and add a can of drained and rinsed chickpeas or white beans.

Efren Funk

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 8 Ratings)
Total Reviews: (5)
  • Fabiola Stoltenberg

    My kids loved this salad, and they are usually picky eaters!

  • Wilber Mante

    This salad is a hit every time I make it! The perfect summer dish.

  • Rosina Sawayn

    I used a homemade Italian dressing and it took the salad to the next level.

  • Vivian Rutherford

    I added some sun-dried tomatoes and it was amazing!

  • Adrien Fritsch

    Easy to make and so refreshing. I love that I can prepare it ahead of time.

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