Pasta Salad with Chicken and Olives: A Flavor-Packed, Healthy Delight
Pasta salads have long been a beloved summertime staple, offering a refreshing and versatile alternative to heavy, traditional pasta dishes. But this Pasta Salad with Chicken and Olives takes the concept to new heights, combining the comforting appeal of pasta with the protein-packed punch of chicken and the briny, flavorful bite of olives.
❤️ Why You’ll Love This Recipe ❓
What sets this Pasta Salad with Chicken and Olives apart is the way it perfectly balances the varying textures and flavors. The tender, juicy chicken and crisp, tangy olives create a delightful contrast to the al dente pasta, while the fresh vegetables and zesty dressing tie it all together seamlessly. Plus, it’s a breeze to prepare and can be made in advance, making it the ultimate picnic, potluck, or weeknight dinner solution.
Ingredients
- 12 oz. rotini or fusilli pasta
- 2 cups cooked, shredded chicken
- 1 cup halved kalamata olives
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- Salt and pepper to taste
The beauty of this Pasta Salad with Chicken and Olives is that most ingredients are pantry or freezer staples. The combination of tender chicken, briny olives, and fresh vegetables creates the Mediterranean-inspired flavor profile that has made pasta salad recipes perennially popular.
Instructions
- Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- Step 2: In a large bowl, combine the cooked and cooled pasta, shredded chicken, halved olives, cherry tomatoes, diced cucumber, and red onion. Toss to mix.
- Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper. Pour the dressing over the pasta salad and toss to coat evenly.
- Step 4: Stir in the chopped fresh parsley and adjust seasoning to taste.
- Step 5: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Timing Overview
• Cook time: 10 minutes
• Total time: 25 minutes
Compared to traditional pasta salads which can take up to 45 minutes to prepare, this Pasta Salad with Chicken and Olives saves you 45% of your cooking time while delivering similar flavors.
Nutritional Information
Per serving (based on 6 servings):
• Protein: 20g
• Carbohydrates: 38g
• Fat: 16g
• Fiber: 3g
• Sodium: 580mg
These Pasta Salad with Chicken and Olives provide approximately 40% of your daily protein requirements and 12% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🥬 Make It Even Healthier
• Lower-carb version: Substitute zucchini noodles or cauliflower rice for the pasta.
• Dairy-free adaptation: Use a dairy-free mayonnaise or vegan yogurt in the dressing.
• Added protein: Toss in cooked chickpeas or edamame for an extra boost of protein.
• Boost vegetables: Add in diced bell peppers, shredded carrots, or chopped spinach for more nutrient-dense ingredients.
These modifications can reduce calories by up to 15% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Pasta Salad with Chicken and Olives.
🍽️ Serving Suggestions
• Pair with a fresh green salad or a light soup for a balanced lunch or dinner.
• Complement the pasta salad with grilled or roasted vegetables for a more substantial meal.
⚠️ Cooking Pitfalls to Skip
• Skimping on the dressing: The dressing is the key to bringing all the flavors together, so be sure to use the full amount and toss the salad thoroughly to coat the ingredients.
🥡 Keep It Fresh
These Pasta Salad with Chicken and Olives retain their quality remarkably well:
• Freezing unbaked: You can freeze the pasta salad (without the dressing) for up to 3 months. Thaw in the refrigerator overnight before dressing and serving.
• Freezing baked: Cooked and dressed pasta salad can also be frozen for up to 2 months. Thaw in the refrigerator overnight and stir well before serving.
🤔 Frequently Asked Questions
How far in advance can I make this pasta salad?
The pasta salad can be made up to 5 days in advance and stored in the refrigerator. The flavors will continue to meld and intensify the longer it chills. Just be sure to hold off on adding the dressing until right before serving to prevent the pasta from becoming soggy.
Can I use a different type of pasta?
Absolutely! This recipe works well with a variety of pasta shapes, including penne, bowtie, or even whole wheat or gluten-free options. Just adjust the cooking time as needed to achieve the perfect al dente texture.
Is there a way to make this dairy-free?
Yes, you can easily adapt this recipe to be dairy-free. Simply replace the olive oil in the dressing with a neutral-flavored plant-based oil, such as avocado or grapeseed oil. You can also use a dairy-free yogurt or mayonnaise instead of the traditional versions.
What if I don’t like olives?
No problem! The olives can easily be omitted or replaced with other briny, flavorful ingredients like chopped pepperoncini, diced artichoke hearts, or even capers.
Can I add additional vegetables?
Absolutely! This pasta salad is very versatile and can accommodate a variety of fresh vegetables. Consider adding diced bell peppers, shredded carrots, or halved cherry tomatoes for extra color and nutrients.
🎉 Final Thoughts
These Pasta Salad with Chicken and Olives represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a light main course or a hearty side dish, they’re sure to impress with their vibrant colors, contrasting textures, and Mediterranean-inspired flavors. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these pasta salad creations demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the assembly. So gather your friends and family, fire up the grill, and get ready to enjoy this delightful Pasta Salad with Chicken and Olives all summer long.
Pasta Salad with Chicken and Olives: A Flavor-Packed, Healthy Delight
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- In a large bowl, combine the cooked and cooled pasta, shredded chicken, halved olives, cherry tomatoes, diced cucumber, and red onion. Toss to mix.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper. Pour the dressing over the pasta salad and toss to coat evenly.
- Stir in the chopped fresh parsley and adjust seasoning to taste.
- Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
