Name: Smoky Red Pepper Chicken Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 200g (7oz) Short-Shape Pasta (Fusilli or Rotini); 250g (9oz) Halal-Certified Chicken Breast, sliced; 1 Tbsp (15ml) Olive Oil (for grilling chicken); 1 tsp (5g) Smoked Paprika (divided); ½ tsp (2g) Kosher Salt (divided); ¼ tsp (1g) Freshly Ground Black Pepper (divided); 150g (5oz) Crisp Lettuce Leaves; 100g (3½oz) Cherry Tomatoes, halved; ½ Cucumber (≈75g / 2.5oz), diced; 3 Green Onions, thinly sliced; 60g (2oz) Cheddar Cheese, cubed; 120ml (½ cup) Greek Yogurt (full-fat); ½ cup (120g) Roasted Red Pepper Strips; 1 Clove Garlic, minced; 1 Tbsp (15ml) Fresh Lemon Juice; 1 Tbsp (15ml) Olive Oil (for sauce); 1 tsp (5g) Smoked Paprika (for sauce); ¼ tsp (1g) Salt (for sauce); 2 Tbsp (30g) Toasted Pumpkin Seeds; 1 Tbsp (3g) Fresh Parsley, chopped

Description

This Smoky Red Pepper Chicken Pasta Salad is a vibrant and flavorful dish perfect for summer gatherings or a light lunch. It combines tender grilled chicken, al dente pasta, crisp vegetables, and a creamy, smoky red pepper dressing for a delightful twist on a classic pasta salad.

Ingredients

200g (7oz) Short-Shape Pasta (Fusilli or Rotini)
250g (9oz) Halal-Certified Chicken Breast, sliced
1 Tbsp (15ml) Olive Oil (for grilling chicken)
1 tsp (5g) Smoked Paprika (divided)
½ tsp (2g) Kosher Salt (divided)
¼ tsp (1g) Freshly Ground Black Pepper (divided)
150g (5oz) Crisp Lettuce Leaves
100g (3½oz) Cherry Tomatoes, halved
½ Cucumber (≈75g / 2.5oz), diced
3 Green Onions, thinly sliced
60g (2oz) Cheddar Cheese, cubed
120ml (½ cup) Greek Yogurt (full-fat)
½ cup (120g) Roasted Red Pepper Strips
1 Clove Garlic, minced
1 Tbsp (15ml) Fresh Lemon Juice
1 Tbsp (15ml) Olive Oil (for sauce)
1 tsp (5g) Smoked Paprika (for sauce)
¼ tsp (1g) Salt (for sauce)
2 Tbsp (30g) Toasted Pumpkin Seeds
1 Tbsp (3g) Fresh Parsley, chopped

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Instructions

Cook the Pasta: Boil pasta until al dente, drain, rinse, and cool.
Grill the Chicken: Toss chicken with oil and spices, grill until cooked through, rest, and slice.
Prepare the Dressing: Blend roasted peppers, yogurt, garlic, lemon juice, oil, paprika, and salt until smooth.
Combine Ingredients: Toss pasta, chicken, lettuce, tomatoes, cucumber, onions, and cheese with dressing.
Chill and Meld: Refrigerate for at least 30 minutes to allow flavors to combine.
Plate and Garnish: Serve chilled, drizzled with dressing, and topped with pumpkin seeds and parsley.

Notes

Chilling the salad allows the flavors to meld together beautifully. Adjust dressing to your preference.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling,Blending
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 450 kcal
Sugar: 10 g
Sodium: 400 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 75 mg