Recipe for Chicken and Pasta Salad

This recipe offers a quick and refreshing summer meal: a chicken and pasta salad that can be prepared in just 20 minutes. It's an ideal option for a light lunch or dinner during warmer months.

The salad combines cooked pasta with tender pieces of roasted chicken. Frozen peas and corn are added for color and sweetness, alongside fresh diced bell pepper and halved cherry tomatoes. Fresh basil leaves provide an aromatic finish.

Two distinct dressing options cater to different preferences. A creamy dressing is made with Greek yogurt, mayonnaise, mustard, salt, and pepper. For a lighter alternative, an olive oil and lemon juice dressing is suggested, seasoned with salt and pepper.

Preparation involves cooking the pasta according to package directions, adding frozen peas and corn in the final minutes. The pasta is then drained and cooled. Cooked chicken is cut into pieces, and the vegetables are prepped. All ingredients are combined in a large bowl, dressed, and chilled before serving. The salad can be stored in the refrigerator for up to three days.