Italian Chicken Pasta Salad

• 25 min total
• 15 min hands-on
• Serves 4
• 460 kcal
• 33 g protein

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Ingredients

• 6 oz short pasta, rotini or penne
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• 2 cups cooked chicken (rotisserie), diced, skin removed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ¼ red onion, finely diced
• 4 oz fresh mozzarella, small balls or diced
• ½ bunch fresh basil, torn
• salt
• black pepper

Method

1. Cook the pasta in a large pot of well-salted water until just al dente. Drain, rinse under cold water until cool and drain well.
2. Whisk the oil, vinegar, oregano, mustard, ½ tsp salt and some pepper in a large bowl.
3. Add the pasta, chicken, tomatoes, cucumber, onion and mozzarella and toss to coat. Stir in the basil just before serving. It keeps 3 days in the fridge; a splash of vinegar perks it back up.

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