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Cold Chicken Pasta Salad
Cold Chicken Pasta Salad
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Prep Time:
15 minutes
Cook Time:
61 minutes
Total Time:
201 minutes
Delicious lemony chicken pasta salad with artichokes and cherry tomatoes.
Ingredients:
  • 0.33333334326744 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1.5 tablespoons lemon juice
  • 1.5 tablespoons white sugar
  • 1.5 tablespoons grated onion
  • 1.5 teaspoons seasoned salt
  • 1.5 teaspoons dried basil
  • 2.5 cups water
  • 2 cubes chicken bouillon
  • 4 skinless, boneless chicken breasts
  • 0.25 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
Instructions:
  • Combine olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil in a bowl. Chill in the refrigerator.
  • In a saucepan, dissolve chicken bouillon cubes in water over medium heat for about 5 minutes. Add chicken breasts and onion, then simmer until chicken is cooked through, about 45 minutes.
  • Use a slotted spoon to move the chicken to a cutting board. Keep the broth in the saucepan. Allow the chicken to cool for 5 to 10 minutes until it's easy to handle, then chop it coarsely.
  • Add a generous amount of water to the broth in the saucepan and bring it to a boil. Mix in the vermicelli and cook until soft, approximately 6 minutes. Drain the mixture.
  • Combine dressing, chicken, vermicelli, and artichoke hearts in a bowl. Refrigerate for 2 to 6 hours before mixing in tomatoes and serving.

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