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–+ servings
warm spring pasta salad

Warm Spring Pasta Salad

Lexi Finke
This warm pasta salad is a delicious spring time recipe packed with veggies! It's perfect for lunch or dinner, and it's full of flavor!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine American
Servings 4 servings

Equipment

  • Boiling Pot
  • Saute Pan

Ingredients
  

  • 14 oz brown rice pasta rotini
  • 1 red bell pepper finely chopped
  • 1/2 red onion finely chopped
  • 1 cup cherry tomatoes halved
  • 3/4 cup fresh basil leaves chopped
  • 1/2 tbsp oregano
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 tsp sea salt
  • cracked black pepper to taste
  • 1½ chicken breasts optional: diced into small pieces

Instructions
 

  • Start by boiling the brown rice pasta in a large pot. While the pasta boils, chop your veggies.
  • In another pan, sauté the diced chicken with a little bit of oil, seasoned with salt and pepper until fully cooked through. Set aside.
  • Once the pasta is al dente, drain the water and add it back to the pot. To the pot, add the chopped bell pepper, onion, tomatoes, fresh basil leaves, oregano, olive oil, and white wine vinegar. Mix until everything is combined and coated in the vinaigrette.
  • Add the diced, cooked chicken and mix until it's all combined. Season with more salt and pepper. Serve warm and enjoy!

Notes

This pasta salad is to be served warm. Serve immediately. Store in the fridge for up to 5 days. 
Keyword gluten-free pasta salad, healthy pasta salad, healthy pasta salad recipes, pasta salad recipes, pesto pasta salad, spring pasta salad, warm pasta salad
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