Chicken Pasta Salad


This pasta salad is has many components that come together to make a delicious dining experience!

3 cups whole wheat pasta spirals

1 pound chicken breast, baked

1 lemon

Salt / pepper to taste

1 bag frozen peas

1 bunch fresh basil

1 head spinach or other leafy green, chopped

1 cup roasted red peppers (optional)

½ cup parmesan cheese (optional)



½ cup Veganaise (brand of mayonnaise)

¼ cup olive oil

¼ cup white wine vinegar

1 tablespoon mustard

Salt/pepper to taste


  1. Place chicken breast on greased cooking tray. 
  2. Squeeze juice of one lemon evenly over breasts.  Lightly sprinkle salt and pepper to your taste.  Drizzle oil evenly over seasoned breasts. 
  3. Bake in 325°F oven for 25-30 minutes. 
  4. Check to see the chicken is cooked through (165°F).  Cook longer if under cooked.  Remove from oven and let cool.
  5. Chop into bite size cubes when cooled. 
  6. Begin boiling water for pasta. 
  7. Combine ingredients for dressing in a small bowl.
  8. In another bowl, combine peas, chopped basil, chopped spinach, roasted red peppers, and parmesan cheese.
  9. Cook noodles till done, then strain.  Cool noodles down under running cold water.
  10. Mix noodles, chicken, and dressing with other ingredients. 
  11. Place in refrigerator to chill or serve immediately.
Serving Size:
Makes 4-6 servings.
Seattle Tilth
Leika Suzumura