Summer is the perfect season to enjoy fresh and light recipes that help us combat the heat without sacrificing flavor. If you are looking for a delicious and nutritious option for a summer Wednesday, pasta salad with chicken and fresh vegetables is an excellent choice. It is easy to prepare, rich in nutrients, and perfect for both lunch and dinner. Below, I present all the details you need to make this dish.
Ingredients:
- 250g of pasta (you can use penne, fusilli, or any other of your choice)
- 200g of chicken breast
- 1 red bell pepper
- 1 green bell pepper
- 1 cucumber
- 100g of cherry tomatoes
- 1 carrot
- 50g of sweet corn
- 75g of pitted black olives
- 100g of feta cheese
- 2 tablespoons of olive oil
- The juice of half a lemon
- Salt and pepper to taste
- 1 teaspoon of oregano
Preparation:
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Pasta cooking: Start by boiling water in a large pot. Add a pinch of salt and, when the water is boiling, add the pasta. Cook according to the package instructions until al dente. Once cooked, drain and rinse it with cold water to stop the cooking process and cool it down a bit.
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Chicken preparation: While the pasta is cooking, cut the chicken breast into thin strips or cubes, whichever you prefer. Heat a pan with a little olive oil and cook the chicken over medium-high heat until golden brown and fully cooked through. Season with salt and pepper while cooking. Once done, let it cool.
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Vegetable cutting and preparation: Wash all the vegetables well. Cut the bell peppers into thin strips, the cucumber into slices, and halve the cherry tomatoes. Peel and finely grate the carrot. If necessary, drain the sweet corn.
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Ingredient mix: In a large bowl, mix the cooled pasta with the prepared vegetables and cooked chicken. Add the black olives and crumbled feta cheese.
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Dressing: In a small bowl, prepare the dressing by mixing the olive oil, lemon juice, oregano, salt, and pepper to taste. Beat well until all the ingredients are well combined.
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Final assembly: Pour the dressing over the salad and gently mix until all the ingredients are well coated.
- Serving: You can serve the pasta salad with chicken and fresh vegetables immediately or refrigerate it for an hour to cool it down. This salad keeps well in the refrigerator for a couple of days, which is ideal if you want to make it ahead of time.
This pasta salad is a perfect combination of healthy carbohydrates, proteins, and a variety of fresh vegetables that provide essential vitamins and minerals. Additionally, it is very versatile: you can add your favorite ingredients or ones you have at home, such as avocado, fresh spinach, or even nuts for a crunchy touch.
Enjoy this refreshing and nutritious recipe on a summer Wednesday and let your taste buds delight with every bite. Bon appétit!
Referrer: MiMub in Spanish
