Go Back
As the temperatures rise and the sun shines brighter, the craving for lighter, refreshing meals becomes more pronounced. Cold pasta dishes have emerged as a delightful solution, providing both nourishment and satisfaction without weighing you down. Among these, the Refreshing Cold Chicken & Veggie Pasta Bowl stands out for its vibrant flavors, nutritional benefits, and versatility. This dish not only embodies the spirit of summer but also serves as a canvas for creativity in the kitchen, allowing you to incorporate seasonal produce and personal preferences seamlessly.

Cold Chicken & Veggie Pasta Bowls

Discover the ultimate warm-weather meal with Refreshing Cold Chicken & Veggie Pasta Bowls! Perfect for hot days, these vibrant bowls combine whole wheat rotini, lean chicken, and fresh seasonal veggies, creating a deliciously light dish. Easy to prepare and customizable, they’re great for meal prep or picnics. Packed with nutrients and flavor, this recipe inspires creativity in the kitchen while keeping you satisfied. Embrace summer with this delightful culinary creation!
Print Recipe Pin Recipe

Ingredients
  

2 cups whole wheat rotini pasta

1 cup cooked, shredded chicken breast (grilled or rotisserie)

1 cup cherry tomatoes, halved

1 cup cucumbers, diced (preferably English cucumbers for less seeds)

1 bell pepper (red or yellow), diced into bite-sized pieces

½ cup baby spinach, roughly chopped

½ cup sweet corn (canned or frozen, thawed)

¼ cup red onion, finely diced

½ cup feta cheese, crumbled (optional, for a tangy flavor)

⅓ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh basil or parsley, chopped for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot, bring 4-6 cups of salted water to a vigorous boil. Add the whole wheat rotini pasta and cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente. Drain the pasta in a colander and rinse it under cold water for a few moments to halt the cooking process. Allow it to cool completely before using. Set aside.

    Prepare the Dressing: In a small mixing bowl, combine ⅓ cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano. Season with salt and pepper. Whisk everything together vigorously until the dressing is well emulsified and smooth.

      Combine Ingredients: In a large mixing bowl, add the cooled rotini pasta, shredded chicken, halved cherry tomatoes, diced cucumbers, diced bell pepper, chopped baby spinach, sweet corn, and finely diced red onion. Gently toss everything together using a spatula or large spoon until all ingredients are evenly distributed.

        Dress the Salad: Carefully pour the prepared dressing over the pasta and veggie mixture. Toss gently but thoroughly to ensure that every component is coated in the delicious dressing.

          Add Cheese: If desired, sprinkle the crumbled feta cheese over the top of the salad. Perform a final gentle toss to incorporate the cheese without breaking it down too much.

            Chill & Serve: For maximum flavor, cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the ingredients to meld together. When ready to serve, dish out the pasta bowls and garnish with freshly chopped basil or parsley for an added touch of color and freshness.

              Preparation Time: 15 min | Total Time: 45 min | Servings: 4

                Enjoy your Refreshing Cold Chicken & Veggie Pasta Bowls as a perfect meal for warm days or as a light lunch option!