Grocery Basket
rotini pasta, chicken breasts, broccoli, bell pepper, yellow onion, garlic, basil, cherry tomatoes, Dijon mustard, olive oil, white wine vinegar, feta
Method
Stove top
Cook Time
10 minutes
Let’s talk about the salad that’s been at tailgates and at-home BBQs from, seemingly, the beginning. Why has pasta salad lasted the test of time? Because it’s portable, inexpensive, and, of course, delicious.
Here’s one of our favorite pasta salad recipes. It features fresh veggies, tasty chicken, and classic rotini pasta. Make this one of your go-to sides for tailgating and homegating. You won’t regret it!
Ingredients
1 box rotini pasta
2 chicken breasts, cooked and cut into bite-sized pieces
1 large broccoli crown, cut down into florets
1 large yellow bell pepper, diced
1 large yellow onion, diced
5 garlic cloves, minced
Fresh basil, roughly chopped
1 container cherry tomatoes, halved
Black pepper, to taste
Kosher salt, to taste
2 tablespoons Dijon mustard
¼ cup plus 2 tablespoons extra virgin olive oil
2 tablespoons of white wine vinegar
½–¾ cup feta cheese
Directions
Boil hot water with a sprinkle of salt.
Cook the rotini pasta until al dente, strain, and set aside, letting cool to room temperature.
In a skillet, add 2 tablespoons of olive oil and sauté the garlic and onion until the onions are translucent.
Quickly add in the broccoli florets and a small pinch of salt. Sauté, stirring often, until the broccoli becomes very green. Do not burn or caramelize the broccoli. Set aside and let cool to room temperature.
In a mixing bowl, combine a ¼ cup of olive oil with the mustard and white wine vinegar. Whisk until emulsified. Sprinkle with black pepper and add more mustard or vinegar, to taste.
In a large bowl, combine the sauteéd veggies, pasta, chicken, bell peppers, basil, cherry tomatoes, dressing, and feta. Sprinkle with a pinch of salt and black pepper, toss well, and serve.