Dad’s chicken pasta salad combines grilled chicken, mixed pasta shapes, crunchy vegetables, peas, and cheddar with a balsamic dressing. Serve as a meal or side.
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Dad’s Chicken Pasta Salad
Ingredients
Method
- Add the oregano to the dressing and shake. Mix all ingredients in a large bowl then top with dressing. Enjoy!
A little help in the kitchen
Lori’s ingredient notes: Cut the vegetables into small, even pieces so each forkful has a good mix. Prepare frozen peas according to their package cooking directions, then chill before adding.
Make it a meal: This is already a chicken-and-pasta lunch. Serve over a handful of greens or with extra sliced tomatoes.
Prep ahead: Cook the chicken and pasta ahead and refrigerate promptly in separate shallow containers. Chop the vegetables and mix the dressing while they chill.
Tomorrow’s lunch: Give a chilled portion a gentle stir before packing. If using previously cooked chicken, count refrigerator storage from the day the chicken was first cooked.
Keep this salad refrigerated at 40°F or below and use within 3–4 days. Refrigerate within 2 hours of serving, or 1 hour above 90°F. FoodSafety.gov guidance.
Give the pasta a gentle toss: A pair of OXO locking tongs is handy for mixing the chicken, pasta, vegetables, and balsamic dressing without chasing pieces around the bowl. Bring them to the table for serving, too. All those good bits should make it onto the plate.
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