Chicken and Roasted Red Pepper Pasta Salad
Yes, another pasta salad recipe! But trust me, I’m absolutely obsessed with this one. I love roasted peppers, so I decided to find a way to incorporate them into a pasta salad. I added them to a vinaigrette with fresh basil, red wine vinegar, and lots of other great ingredients, and the result was amazing!
The green olives and toasted almonds really make this salad. I opted for chicken as a source of protein, but this pasta salad would also be delicious with canned tuna or chickpeas for a vegetarian option!
Bon appétit! xx
Margaux
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 8 minutes
This pasta salad is ideal for lunches and pre-prepared meals as it stays fresh in the fridge for a long time. The roasted red pepper dressing is delicious and coats the pasta perfectly without drying it out.
Yes, it can be prepared up to two days in advance.
It will keep for up to three days in an airtight container in the refrigerator.
Yes. This salad would be delicious with pine nuts, or with toasted pumpkin seeds as a nut-free alternative.
Roasted Red Pepper Vinaigrette
- 1 cup (240 g) potted roasted red peppers
- 1/2 cup (15 g) well-packed fresh basil leaves
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) red wine vinegar
- 1 tablespoon (15 ml) maple syrup
- 1 garlic clove
- 2 teaspoons (10 ml) nutritional yeast
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Pasta Salad
- 400 g short pasta
- 3 cups (450 g) cubed cooked chicken
- 2 cups (300 g) cherry tomatoes, halved
- 1 cup (200 g) pitted green olives, halved
- 1/2 cup (60 g) sliced toasted almonds
Roasted Red Pepper Vinaigrette
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- Put all the ingredients for the dressing in a blender and blend until smooth.
Pasta Salad
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- Cook the pasta in a large pot of boiling salted water according to the package instructions. Drain it and rinse it in cold water.
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- Toss the pasta with the remaining salad ingredients and dressing in a large salad bowl.
