Chicken Pasta Salad
Loaded with bacon, fresh veg and a light vinaigrette, this easy chicken pasta salad is a complete one-bowl meal.
Source
Recipe Info
Servings: 5
Prep: 20m
Cook: 10m
Total: 30m
Ingredients
- 80 ml extra-virgin olive oil
- 40 ml freshly squeezed lemon juice (about 1 lemon)
- 1½ tbsp red wine vinegar
- 1½ tsp Dijon mustard
- 1 garlic clove, finely grated
- ½ tsp fine salt, plus more for the pasta
- ¼ tsp freshly ground black pepper, plus more as needed
- 225 grams dried short pasta, such as fusilli, rotini or farfalle
- 225 grams cooked chicken, shredded
- 115 grams cherry or grape tomatoes, halved
- ¼ English cucumber, quartered lengthways and thinly sliced
- ½ medium bell pepper, thinly sliced then cut into 2-3cm pieces
- 1 medium celery stalk, thinly sliced
- 2 spring onions, thinly sliced
- ½ cup coarsely chopped fresh parsley leaves (about 15 grams)
- 115 grams feta cheese, crumbled
- 115 grams streaky bacon (not thick-cut)
Instructions
- Make the dressing: whisk the olive oil, lemon juice, red wine vinegar, Dijon mustard, grated garlic, salt and black pepper together in a large bowl until combined.
- Bring a large pot of heavily salted water to the boil. Add the pasta and cook according to packet directions until tender. Drain and rinse under cold water until cool, then drain well.
- Meanwhile, fry or grill the bacon until crisp. Drain, cool, then crumble into small pieces.
- Add the cooled pasta to the bowl of dressing. Add the shredded chicken, tomatoes, cucumber, bell pepper, celery, spring onions, parsley, crumbled feta and crumbled bacon.
- Stir gently but thoroughly to coat. Taste and season with more salt and black pepper as needed.