Roasted Chicken Pasta Salad

Elevate your salad game with this vibrant and hearty Roasted Chicken Pasta Salad, a perfect medley of bold flavors and fresh ingredients. Tender, oven-roasted chicken seasoned with garlic and Italian herbs pairs beautifully with al dente penne pasta, crisp baby spinach, juicy cherry tomatoes, cool cucumber, and tangy crumbled feta. Tossed in a zesty homemade dressing of red wine vinegar, Dijon mustard, and a touch of honey, this pasta salad strikes the perfect balance of savory, tangy, and a hint of sweetness. Ready in under an hour, this versatile dish is ideal for meal prep, potlucks, or casual family lunches, making it your go-to recipe for any occasion. Bursting with savory roasted chicken and refreshing Mediterranean-inspired ingredients, this pasta salad promises every bite to be as satisfying as it is delicious.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 12 ounces penne pasta
• 3 cups baby spinach
• 1.5 cups cherry tomatoes, halved
• 1 medium cucumber, diced
• 0.5 medium red onion, thinly sliced
• 0.75 cup feta cheese, crumbled
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon fresh lemon juice
• 2 tablespoons parsley, chopped

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Rub the chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, and Italian seasoning.

Step 3

Place the chicken on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let cool.

Step 4

Cook the penne pasta in a large pot of salted boiling water according to package instructions (approximately 10-12 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.

Step 5

In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, lemon juice, 2 tablespoons olive oil, and a pinch of salt and pepper to make the dressing.

Step 6

Dice the roasted chicken into bite-sized pieces once it has cooled.

Step 7

In a large mixing bowl, combine the pasta, roasted chicken, baby spinach, cherry tomatoes, cucumber, red onion, and feta cheese.

Step 8

Pour the dressing over the salad and toss until well combined.

Step 9

Sprinkle with chopped parsley before serving.

Step 10

Refrigerate for at least 15 minutes before serving to allow the flavors to meld, or serve immediately.

Nutrition Facts

Serving size	1518.9 grams (1518.9g)

Amount per serving	% Daily Value*
Calories	2814

Total Fat 101.50g	130%
Saturated Fat 35.30g	177%
Polyunsaturated Fat 4.00g
Cholesterol 446mg	149%
Sodium 4722mg	205%
Total Carbohydrate 289.40g	105%
Dietary Fiber 20.20g	72%
Total Sugars 19.90g
Protein 182.20g	364%

Vitamin D 4IU	18%
Calcium 1064mg	82%
Iron 23mg	125%
Potassium 2694mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 26.0%

Carbs: 41.3%