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Sun-Dried Tomato Chicken Pasta Salad - Bright, Savory, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz (340 g) short pasta (fusilli, rotini, or penne)
  • 2 cups cooked chicken, shredded or cubed (rotisserie works great)
  • 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
  • 1/3 cup oil from the sun-dried tomatoes (or extra-virgin olive oil)
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup pitted olives, sliced (Kalamata or green)
  • 1/3 cup pine nuts, lightly toasted
  • 1/2 cup crumbled feta or shaved Parmesan
  • 1/4 cup fresh basil, thinly sliced
  • 2 tbsp fresh parsley, chopped
  • Zest and juice of 1 lemon
  • 2 tsp Dijon mustard
  • 1 garlic clove, finely grated or minced
  • 1 tsp dried oregano
  • 1/4–1/2 tsp red pepper flakes (optional)
  • Kosher salt and black pepper, to taste

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente, then drain and rinse briefly under cool water to stop the cooking. Shake off excess water and transfer to a large bowl.
  2. Toast the pine nuts. In a dry skillet over medium heat, toast pine nuts for 2–3 minutes, stirring, until golden and fragrant. Remove to cool.
  3. Make the dressing. In a jar or bowl, whisk the sun-dried tomato oil (or olive oil), lemon zest and juice, Dijon, garlic, oregano, red pepper flakes, a pinch of salt, and several grinds of black pepper until emulsified.
  4. Toss the base. Add sun-dried tomatoes, cherry tomatoes, red onion, and olives to the pasta. Pour over half the dressing and toss to coat.
  5. Add the chicken. Fold in the cooked chicken and most of the basil and parsley. Add more dressing as needed to coat everything lightly without pooling at the bottom.
  6. Finish and season. Gently mix in the toasted pine nuts and feta (or Parmesan). Taste and adjust salt, pepper, and lemon to brighten.
  7. Rest, then serve. Let the salad sit for 10–15 minutes so the flavors meld. Garnish with remaining herbs. Serve at room temperature or chilled.