Summer Chicken Pasta Salad

Name: Summer Chicken Pasta Salad
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 pound Rotisserie Chicken Breast Meat shredded or chopped; 1 cup Ditallini Pasta cooked, rinsed and cooled; 1 tbsp Olive oil; 1 Yellow Summer Squash sliced; 1 Zucchini sliced; 1/2 to 1 bell pepper quartered; 1/2 Yellow Onion chopped; 1/4 cup green onion chopped; 1/2 cup frozen peas thawed; 6 grape tomatoes quartered; 2 Hardboiled eggs chopped; Parmigiano Reggiano shaved; Fresh or pickled dill chopped; 1/2 Cup Fresh Spinach chopped; Salt to taste; Pepper to taste; 2 Tablespoons Red wine vinegar; 1/4 cup Kewpie Mayo (to taste); 2-3 tablespoons of regular Mayonnaise; 3 Tbsp (to taste) Stones ground Mustard; 1 tbsp yellow mustard (to taste); Pecorino Romano grated; Sprinkle top with Chives or Green Onion; Paprika

12 steps

Prep:2hCook:10min

A cool, creamy and crisp rotisserie chicken pasta salad with summer vegetables.

Updated at: Thu, 17 Aug 2023 11:34:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories296.2 kcal (15%)

Total Fat19.8 g (28%)

Carbs14.8 g (6%)

Sugars3.7 g (4%)

Protein14.6 g (29%)

Sodium465.7 mg (23%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Instructions

Grilled Vegetables

Step 1

Using a grill or cast iron grill pan, heat and coat evenly with olive or vegetable oil.

Step 2

Toss sliced squash and zucchini in a bit of oil, salt and pepper.

Step 3

Add slices in a single layer moving clockwise around the pan. Grill for 2-3 Minutes per side at medium high heat.

Step 4

Remove to a paper towel lined baking sheet. Cover with more paper towels and immediately put in the refrigerator to cool for about an hour.

Step 5

Repeat with quartered bell peppers, using a grill press to flatten.

Assembly

Step 6

Combine chicken, all veggies and eggs. Toss with salt and pepper.

Step 7

Add a few splashes of red wine vinegar, dill and red pepper flakes (optional) to the mixture and toss.

Step 8

Add drained, cooked and rinsed pasta to mixture and mix carefully.

Step 9

Add Kewpie Mayo and stone ground mustard to taste (I cook visually and by taste).

Step 10

Taste for seasoning and adjust. Cover with plastic wrap and chill in a refrigerator for a minimum of 1 hour.

Step 11

Taste and adjust seasoning as needed. Once satisfied, sprinkle with pecorino romano cheese, green onions (or chives) and dust generously with paprika.

Step 12

Serve and enjoy!