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As summer approaches, the desire for light, refreshing meals becomes paramount. Enter the Chilled Chicken & Veggie Pasta Bowls—a delightful fusion of tender pasta, succulent chicken, and vibrant vegetables that not only satisfies your hunger but also keeps you cool on warm days. This dish is the epitome of a perfect summer meal, offering a balance of flavors, textures, and colors that will entice your taste buds while providing essential nutrients.

Cold Chicken & Veggie Pasta Bowls

Beat the heat this summer with delicious Chilled Chicken & Veggie Pasta Bowls, a refreshing meal that combines tender pasta, juicy chicken, and colorful vegetables. Perfect for family gatherings, quick lunches, or picnics, these bowls are easy to prepare in advance, making them a convenient option for busy days. Rich in flavors and nutrients, this dish is customizable to suit your taste, ensuring a delightful and satisfying dining experience every time.
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Ingredients
  

2 cups rotini or penne pasta

1 cup cooked, shredded chicken breast (store-bought or homemade)

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 bell pepper (any color), diced

½ cup sweet corn (fresh or frozen)

½ cup black olives, sliced

¼ cup red onion, thinly sliced

¼ cup fresh parsley, chopped

¼ cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the rotini or penne pasta according to the package instructions until it is al dente (firm to the bite). Once cooked, drain the pasta in a colander and rinse it under cold running water to stop the cooking process and cool it down completely. This step ensures the pasta doesn’t become mushy.

    Prep the Veggies: While the pasta cools, thoroughly wash all the vegetables. Cut the cherry tomatoes in half, dice the cucumber and bell pepper into bite-sized pieces, and thinly slice the red onion. If you're using frozen corn, make sure it is thawed before mixing.

      Combine Ingredients: In a large mixing bowl, add the cooled pasta along with the shredded chicken, halved cherry tomatoes, diced cucumber, diced bell pepper, sweet corn, sliced black olives, thinly sliced red onion, and chopped parsley. If you are opting for feta cheese, include it now to enhance the flavor.

        Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, garlic powder, and a pinch of salt and pepper until you achieve a smooth and well-combined dressing.

          Dress the Pasta: Drizzle the prepared dressing over the pasta and vegetable mixture. Using a large spoon, gently toss all the ingredients together until the pasta and veggies are evenly coated with the dressing, ensuring that every bite is flavorful.

            Chill: Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator to chill for at least 30 minutes. This chilling time allows the flavors to meld and enhances the overall taste of the dish.

              Serve: Once chilled, give the pasta a quick toss to redistribute the ingredients. Spoon the salad into individual bowls and enjoy this refreshing cold chicken and veggie pasta dish!

                Prep Time, Total Time, Servings: 15 min | 45 min | 4-6 servings

                  Presentation Tips: For an elegant touch, serve the pasta bowls garnished with extra parsley and a sprinkle of feta cheese on top. Consider adding a wedge of lemon on the side for an extra zesty kick!