Description
A delicious Mediterranean chicken pasta salad that’s gluten free and perfect for summer meals.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 21/2 teaspoons Italian seasoning
- 1/21/2 teaspoon sea salt
- 1/81/2 teaspoon black pepper
- 12 ounces rigatoni
- 2 cups cherry or grape tomatoes, halved
- 1/2 cup sliced roasted red peppers
- 1/3 cup kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1 cup arugula
- 1/2 cup fresh basil, roughly chopped or torn
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil (for vinaigrette)
- 3 tablespoons red wine vinegar
- 21/2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 3/41/2 teaspoon sea salt (for vinaigrette)
- 1/41/2 teaspoon black pepper (for vinaigrette)
Instructions
- Cook Chicken & Rest: Start by cooking the chicken in a large skillet with the extra virgin olive oil, Italian seasoning, sea salt, and black pepper over medium-high heat. Cook until golden brown and cooked through, about 5-7 minutes on each side, or until it reaches an internal temperature of 165 degrees F. Let the chicken rest for 10 minutes before slicing to maintain its juiciness.
- Boil & Rinse Pasta: In a pot, boil water and add rigatoni along with 1 tablespoon of salt. Cook pasta until it is al dente, approximately 8-10 minutes. Drain pasta in a colander and rinse briefly under cold water to stop the cooking process and cool it down.
- Make Vinaigrette: In a small bowl, whisk together the 1/4 cup of extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, 3/41/2 teaspoon of sea salt, and 1/41/2 teaspoon of black pepper until well combined. Whisk again just before dressing the salad.
- Toss Salad Ingredients: In a large mixing bowl, combine the halved cherry tomatoes, sliced roasted red peppers, halved kalamata olives, drained capers, cooked rigatoni, and sliced chicken. Gently toss to combine all ingredients so they are evenly distributed.
- Chill & Serve: Add the arugula, fresh basil, and grated Parmesan cheese just before serving to avoid wilting. Chill the salad in the refrigerator for at least 15 minutes for best flavor, and serve chilled.
Notes
- Storage Tips: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Allow the chicken to rest for 10 minutes before slicing for juiciness.
- When preparing pasta, using 1 tablespoon of salt in boiling water helps ensure even seasoning.
- If greens wilt quickly, add arugula and basil right before serving to maintain freshness.
- For al dente pasta, ensure to cook until firm to the bite; rinse briefly after draining.
- If the vinaigrette separates, whisk it again just before serving to combine.
- Reheating Instructions: There is no need to reheat; this salad is best served cold.
- Serving Suggestions: Serve chilled for a refreshing summer meal. Pair with a side of garlic bread for a heartier option. Complement with a cool drink like lemonade or iced tea.
- Recipe Variations: Swap chicken for grilled shrimp for a seafood twist. Add feta cheese for an extra flavor boost. Incorporate roasted vegetables for a more complex taste.
- Ingredient Notes: Select ripe cherry or grape tomatoes for the best flavor. You can substitute the rigatoni with penne, ziti, cavatappi, or farfalle. If arugula is unavailable, baby spinach or baby kale can provide a similar texture. Dijon mustard can be swapped with whole grain mustard for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 443.4
- Sugar: 3g
- Sodium: 1021.9mg
- Fat: 16.7g
- Saturated Fat: 3g
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: 46.6g
- Fiber: 3.4g
- Protein: 25.7g
- Cholesterol: 52mg