Cold Chicken Pasta Salad recipe

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Ingredients

⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ tablespoons lemon juice
1 ½ tablespoons white sugar
1 ½ tablespoons grated onion
1 ½ teaspoons seasoned salt
1 ½ teaspoons dried basil
2 ½ cups water
2 cubes chicken bouillon
4 skinless, boneless chicken breasts
¼ cup chopped onion
1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces
1 (14 ounce) can plain artichoke hearts, quartered
1 pint cherry tomatoes

Nutrition Info

373.9 calories
carbohydrate: 39.7 g
cholesterol: 39.2 mg
fat: 14.7 g
fiber: 3.5 g
protein: 22 g
saturatedFat: 2.3 g
servingSize: -
sodium: 898.3 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.

  2. Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion, simmer until chicken is no longer pink in the center, about 45 minutes.

  3. Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.

  4. Pour several cups of water into the reserved broth in the saucepan, bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.

  5. Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.

Recipe Yield

6 servings

Recipe Note

A very fresh take on pasta salad. Tweak to your liking with different veggies.

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