Cold Chicken Pasta Salad

This angel hair pasta salad is made with chicken breasts, artichoke hearts, and cherry tomatoes tossed in a simple lemony dressing.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 1 mins
• Total Time: 1 hr 16 mins
• Calories: 374 Calories

Ingredients

• 2 cubes chicken bouillon
• 4 skinless, boneless chicken breasts
• 3 tablespoons red wine vinegar
• 1 pint cherry tomatoes
• 1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces
• 1 (14 ounce) can plain artichoke hearts, quartered
• 0.25 cup chopped onion
• 1.5 teaspoons dried basil
• 2.5 cups water
• 1.5 tablespoons white sugar
• 1.5 tablespoons lemon juice
• 1.5 teaspoons seasoned salt
• 0.33333334326744 cup olive oil
• 1.5 tablespoons grated onion

Recipe Instructions

Step 1

Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.

Step 2

Combine water and chicken bouillon cubes in a saucepan. Heat 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 the center, about 45 minutes.

Step 3

Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.

Step 4

Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.

Step 5

Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.