Name: Chicken Nicoise Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 12 ounces rotini or penne pasta; 2 cups cooked chicken breast, sliced or shredded; 1 pound baby potatoes, halved; 1 cup green beans, trimmed; 1 cup cherry tomatoes, halved; 4 hard-boiled eggs, sliced; ½ cup Kalamata olives; ¼ small red onion, thinly sliced; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh basil, chopped; ¼ cup olive oil; 1 tablespoon Dijon mustard; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 2 garlic cloves, minced; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon capers (optional)

Chicken Nicoise Pasta Salad

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This Chicken Nicoise Pasta Salad is a fresh and hearty twist on the classic French Nicoise salad, combining tender chicken, pasta, crisp vegetables, olives, eggs, and a bright homemade vinaigrette. Packed with Mediterranean-inspired flavors and wholesome ingredients, this refreshing pasta salad is perfect for lunches, meal prep, picnics, potlucks, or light dinners.

Author: Catherine
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Salad
Method: Boiling
Cuisine: French

Ingredients

12 ounces rotini or penne pasta
2 cups cooked chicken breast, sliced or shredded
1 pound baby potatoes, halved
1 cup green beans, trimmed
1 cup cherry tomatoes, halved
4 hard-boiled eggs, sliced
½ cup Kalamata olives
¼ small red onion, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
¼ cup olive oil
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon capers (optional)

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Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
Boil the baby potatoes in salted water until fork-tender, about 10–12 minutes. Drain, cool slightly, and cut into halves if needed.
Blanch the green beans in boiling water for 2–3 minutes, then transfer immediately to ice water to keep them crisp and vibrant. Drain well.
Slice the cooked chicken into bite-sized pieces.
In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, minced garlic, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the pasta, potatoes, green beans, cherry tomatoes, red onion, olives, and chicken.
Pour the dressing over the salad and toss gently until evenly coated.
Top with sliced hard-boiled eggs and capers if desired.
Garnish with fresh parsley and basil before serving.
Chill for 20 minutes or serve at room temperature.

Notes

Rotisserie chicken works perfectly for a quick shortcut.Grilled salmon or tuna can replace chicken for variation.Add cucumbers, roasted peppers, or arugula for extra freshness.Feta cheese adds a delicious Mediterranean twist.Gluten-free pasta can easily be substituted if needed.

Find it online: https://cookibly.com/chicken-nicoise-pasta-salad/