Rotisserie Chicken Pasta Salad
Make this Rotisserie Chicken Pasta Salad for a quick and easy weeknight dinner. Enjoy hot or cold, and leftovers pack well for lunch.
Yield: 4 people
Equipment
- 1 medium pot
Ingredients
- 3 cups pasta (penne, fusilli, macaroni all work well)
- 1 cup chopped rotisserie chicken - about 1 chicken breast
- 1 cup plum tomatoes (or equivalent)
- 1 cup mini mozzarella balls (also called pearls, snacking mozzarella)
- 1 cup packed baby spinach leaves - washed and dried
- 3 tablespoons extra virgin olive oil
- 1-2 slices lemon
- salt and pepper - to taste
- balsamic vinegar - if desired
Instructions
- Cook the pasta according to the instructions. Drain when done.
- As the pasta cooks, prepare the other ingredients. Cut the plum tomatoes in half. Cut the mini mozzarella balls in half. Wash and dry the baby spinach, if necessary.
- Once the pasta is done, gently toss the pasta, tomatoes, mozzarella cheese, baby spinach, and extra virgin olive oil all together. Squeeze on the lemon slice(s). Salt and pepper to taste. Drizzle on balsamic vinegar, if desired. Lastly, gently toss in the rotisserie chicken. Serve and enjoy!
Notes
Mini pasta shapes work great for kids.
I remove the rotisserie chicken skin because the kids don't like it. However, keep it if you want extra flavor.
You can use hot or cold rotisserie chicken in this recipe. This pasta salad is delicious served lightly warm, room temperature or cold.