Cold Chicken Pasta Salad
Description
This cold chicken pasta salad recipe features angel hair pasta, chicken breasts, artichoke hearts, and cherry tomatoes tossed in a lemony vinaigrette.
Ingredients
•
1/3 cup olive oil
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3 tablespoons red wine vinegar
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1 1/2 tablespoons lemon juice
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1 1/2 tablespoons white sugar
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1 1/2 tablespoons grated onion
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1 1/2 teaspoons seasoned salt
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1 1/2 teaspoons dried basil
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2 1/2 cups water
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2 cubes chicken bouillon
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4 skinless, boneless chicken breasts
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1/4 cup chopped onion
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1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces
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1 (14 ounce) can plain artichoke hearts, quartered
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1 pint cherry tomatoes
Directions
1
Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl; cover and chill in the refrigerator.
2
Combine water and chicken bouillon cubes in a saucepan over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in centers, about 45 minutes.
3
Transfer chicken to a cutting board using a slotted spoon; reserve broth in the saucepan. Cool chicken until easy to handle, 5 to 10 minutes, then chop coarsely.
4
Pour about 3 cups water into reserved broth in the saucepan; bring to a boil. Stir in vermicelli; cook until tender, about 6 minutes. Drain.
5
Combine vinaigrette, chicken, and vermicelli in a bowl; toss in artichoke hearts to combine. Refrigerate until flavors combine, 2 to 6 hours. Stir in tomatoes before serving.