Artichoke and Grilled Chicken Pasta Salad Recipe

2014-07-04
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 12m
  • Ready In : 2:30 h
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Nutritional Info

This information is per serving.

  • Calories

    200
  • Calories from Fat

    65
  • Total Fat

    7g
  • Saturated Fat

    1g
  • Trans Fat

    0g
  • Cholesterol

    15mg
  • Sodium

    255mg
  • Carbohydrates

    26g
  • Dietary Fiber

    2g
  • Sugar

    2g
  • Added Sugar

    0g
  • Protein

    10g
  • Serving Size:

    6 oz. (175 g) without cheese

This Artichoke and Grilled Chicken Pasta Salad Recipe is a simple, healthier alternative to mayonnaise based prepared and homemade macaroni salads.

Variations

  • Substitute canned or fresh tuna or salmon, cooked crab or lobster for the grilled chicken. Add to taste fresh or dried dill, thyme, oregano or dried Italian seasoning.
  • Omit the chicken and cheese for a vegetarian¬†salad or substitute grilled shrimp for a seafood pasta salad.

Ingredients

  • 6 oz. (175) short pasta (macaroni, shells, etc.)
  • 8 oz. (225 g) cherry or grape tomatoes, any color
  • 4 oz. (115 g) marinated artichoke hearts, sliced thin
  • 2 tablespoons (30 ml) fresh basil, mice or thinly sliced
  • 1 tablespoon (15 ml) red wine vinegar
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) mint vinaigrette or increase vinegar to 3 tbsp. (45 ml)
  • 1/2 cup (60 g) green onion, sliced thin including greens
  • 1/4 cup (25 g) red or yellow onion, thinly sliced
  • 1/2 teaspoon (2.5 ml) kosher salt
  • Fresh ground black pepper to taste
  • Red pepper flakes to taste
  • 1 grilled chicken breast half, sliced or cubed
  • Shaved Parmigiano Reggiano cheese (optional)

Method of Preparation

Step 1

Bring at least 2 qt/l of water to a rapid boil and cook pasta per package directions.

Step 2

Meanwhile, in a large mixing or serving bowl, combine remaining ingredients except cheese.

Step 3

Drain pasta and rinse with cold water to cool. Drain well and add stir into other ingredients. Adjust seasoning if necessary. Serve warm or cover and chill at least 2 hours.

Step 4

Serve topped with shaved Parmigiano Reggiano if desired.