This beautiful chicken pasta salad is tossed with fresh vegetables, feta cheese and a sweet apple cider & poppy seed vinaigrette. It’s delicious served cold for lunch or warm for dinner. You won’t be able to stop eating it, I know I couldn’t!
My cousin Brittany shared this recipe with me a little while back. To be honest, it did not taste at all like I expected… it was WAY better than I imagined! I made a big bowl of it at about 10 o’clock in the morning and I literally could not put it away. I finished the whole bowl by myself by about 3 o’clock that afternoon. Don’t judge me. My husband kept asking, “Are you done with this? Can I pack it up now?”. I just could NOT put it away. Every time I passed by I would take another bite. So what started off as a warm pasta salad became cold. So when I say that this meal is delicious warm or cold, I mean it! It’s truly delicious either way. YUM!
This is a great dish to serve for a lunch gathering or bring to a new mommy. Just look at those vibrant colors! Who wouldn’t be drawn in?
Ingredients
- 1/2 C Apple Cider Vinegar
- 1/2 C sugar
- 1 clove garlic, minced
- 1 green onion, chopped
- 1/2 tsp salt
- 1 C vegetable oil
- 3 tsp poppy seeds
- 1 package penne pasta
- 3 C shredded rotisserie chicken
- 1 C feta cheese, crumbled
- 1 cucumber, thinly sliced
- 1 C shredded carrots
- 1 small package cherry or grape tomatoes, quartered
- 1/2 C chopped green onion
- 1 package fresh baby spinach leaves
Instructions
- In blender, add cider vinegar, sugar, garlic, green onion and salt. Blend until well mixed. Add oil and poppy seeds and blend together on low setting for few seconds.
- Toss cooked pasta, shredded chicken, cucumber, carrots, green onion and tomatoes together then add dressing and toss again. Toss with spinach and feta cheese before serving.
