1cupof diced Chicken(You can use Rotisserie Chicken)
1/4cupof Cherry Tomatoes
1/4cupof diced Onions
1/4cupof diced Red Bell Pepper
1/4cupof diced Celery
1/4cupof diced Cucumber
1tbspof diced Jalapeno peppers
1/4cupof Feta Cheese
Salt & Pepper
Start by cooking your Pasta according to the package instructions. Cook till Pasta is al dente, then completely drain off the water.
While the Pasta is cooking, go ahead and chop up your Chicken and Veggies. I prefer using store-bought Rotisserie Chicken because it saves me time and the chicken comes packed full of flavor which lends another layer of deliciousness to the salad.
In a large bowl, combine all the ingredients for your dressing, whisking to ensure everything is thoroughly combined.
Add the Chicken to the cooked and drained Pasta, followed by the veggies and the dressing. Mix thoroughly.
Cover the bowl and refrigerate for at least 3 hours or overnight for best results. You can certainly eat the salad right away, but refrigerating it allows all the flavors to get married. Enjoy!
Pasta & Chicken Salad https://ceefade.com/2019/03/14/pasta-and-chicken-salad/ March 14, 2019