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Cold Chicken Pasta Salad

10 most popular cakes ingredients.

Recipe Summary Cold Chicken Pasta Salad

A very fresh take on pasta salad. Tweak to your liking with different veggies.

Ingredients | Cold Stone Create Your Own Cake

⅓ cup olive oil

3 tablespoons red wine vinegar

1 ½ tablespoons lemon juice

1 ½ tablespoons white sugar

1 ½ tablespoons grated onion

1 ½ teaspoons seasoned salt

1 ½ teaspoons dried basil

2 ½ cups water

2 cubes chicken bouillon

4 skinless, boneless chicken breasts

¼ cup chopped onion

1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces

1 (14 ounce) can plain artichoke hearts, quartered

1 pint cherry tomatoes

Directions

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.

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.

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.

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.

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.

Info | Cold Stone Create Your Own Cake

prep: 15 mins cook: 1 hr 1 min additional: 2 hrs 5 mins total: 3 hrs 21 mins Servings: 6 Yield: 6 servings

TAG : Cold Chicken Pasta Salad

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