Light, refreshing creamy Chicken Pasta Salad with a Greek yogurt lemony dressing is perfect for summer eating!
Ingredients:
¼ cup fresh basil chopped
12 ounces gluten-free pasta noodles I use brown rice bow tie noodles
2 cups cooked chicken chopped
⅔ cup corn
⅔ cup green peas
⅔ cup red pepper
⅓ cup red onion finely chopped
3 stalks green onion chopped
Dressing:
- ⅔ cup Greek yogurt
- 3 Tbsp avocado oil
- ¼ cup lemon juice or rice vinegar
- 1 large clove garlic minced
- 2 tsp pure maple syrup optional
- ¾ tsp sea salt to taste
Instructions
Note: the sauce will thicken up as the pasta salad chills. The chicken pasta salad will also become more flavorful as it sits, so if you can, make it at least 4 hours in advance (up to a few days!)
Cook the pasta according to the instructions on the package. Once the pasta has finished cooking, immediately strain it into a colander and rinse well with cold water. This will cool it off quickly and ensure the pasta doesn’t continue cooking and softening.
While the pasta is cooking, you can prepare the dressing and chop the veggies. If using frozen peas, run hot water over them or thaw them before using.
Stir the ingredients for the dressing in a mixing bowl until well-combined.
Add all of the ingredients for the pasta salad to the mixing bowl and toss well until combined. Taste the pasta salad for flavor and add more sea salt and/or lemon juice to taste.
Refrigerate until ready to use.
