Description
A wholesome and flavorful buckwheat pasta salad tossed with grilled chicken, Mediterranean vegetables, and a tangy mustard vinaigrette. Perfect for healthy lunches or light dinners.
Ingredients
- 2 cups buckwheat spirals (or preferred pasta)
- 250g grilled chicken breast, sliced
- 14 cherry tomatoes, halved
- 6 canned artichoke hearts, quartered
- 5 tbsp Kalamata olives, sliced
- 3 tbsp capers
- 2 cups rocket (or spinach or kale)
Mustard vinaigrette:
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook buckwheat spirals according to package directions. Rinse under cold water and set aside.
- Grill the Chicken: Season the chicken breasts with salt and pepper. Grill for 5–6 minutes per side or until cooked through. Let rest, then slice thinly.
- Chop the Vegetables: Halve the cherry tomatoes, quarter the artichokes, and slice the olives.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard until emulsified.
- Combine Ingredients: In a large salad bowl, mix together the pasta, chicken, cherry tomatoes, artichokes, olives, capers, and rocket.
- Add Dressing: Pour the vinaigrette over the salad and toss to coat evenly.
- Chill & Serve: Refrigerate for at least 30 minutes before serving for best flavor.
Notes
This salad can be made ahead and stored in the fridge for up to 2 days. Great for meal prep or picnic outings.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course, Salad
- Method: Boiled, Grilled
- Cuisine: Mediterranean