Pasta Salad with Sun Dried Tomatoes and Chicken

Serving Size: 10

This hearty main dish pasta salad combines pasta, shredded chicken, fresh spinach, two kinds of tomatoes, red onion, feta cheese, and is then tossed in a sun dried tomato vinaigrette.

Recipe by: Nagi Maehashi

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time25

Recipe Serving Size10

Cooking Tools Required

5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

Ingredients

16 ounce bowtie pasta or other pasta of choice
10 ounce jarred sun dried tomato strips in oil
1/3 cup extra virgin olive oil more or less if needed
3 cup rotisserie chicken shredded, packed, for 10 servings 1 whole chicken
3 cup cherry tomatoes halved
5 ounce baby spinach
2 small red onion finely sliced
2 teaspoon Italian seasoning
6 ounce feta cheese crumbled

Dressing:

2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
4 tablespoon white wine vinegar
2 clove garlic minced
2 teaspoon Dijon mustard
2 teaspoon granulated sugar
2 teaspoon Italian seasoning
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Instructions

Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool. Transfer into large bowl.
Drain oil from the jar of sun dried tomatoes.
Measure out oil according to ingredients, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
Add remaining Dressing ingredients. Mix well.
Add spinach, chicken, tomato, and onion, to large bowl with chicken. Pour over Dressing. Toss well, sprinkle with dried herbs, toss again.
Just before serving, sprinkle with crumbled feta. Best served at room temperature.

Nutrition