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Sicilian Pasta Salad Piccata

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Submitted by crystal888

Cold pasta salad with wine-poached chicken, capers, lemon, and red peppers in a bright olive oil vinaigrette. A Sicilian-inspired piccata twist on classic pasta salad.

YIELD

8 servings

PREP

15 min

COOK

35 min

READY

170 min

Take everything you love about chicken piccata and turn it into a cold pasta salad that’s built for potlucks, picnics, and meal prep.

Chicken breasts poached in white wine stay tender and juicy, then get sliced into strips and tossed with elbow macaroni in a punchy dressing of olive oil, lemon juice, white wine vinegar, and garlic.

Briny capers, sweet red bell peppers, fresh parsley, and green onions bring color and crunch to every forkful.

This one actually tastes better after a few hours in the fridge, so make it ahead and let the flavors get acquainted.

Pro Tips

  • Poach the chicken gently at a low simmer, never a rolling boil. High heat toughens the breast meat and squeezes out moisture.
  • Rinse the pasta under cold water immediately after draining. This stops the cooking and washes off excess starch so the salad stays light, not gummy.
  • Dress the pasta while it’s still slightly warm. It absorbs the vinaigrette better than cold pasta does, giving you more flavor in every bite.
  • Add a tablespoon of drained capers right before serving for an extra pop of salt and texture on top.

Ingredients

2 473
CUPS ML PASTA, ELBOW MACARONI
uncooked *
1 453.6
POUND G CHICKEN BREAST
boneless, and skinned
½ 118
CUP ML WHITE WINE
dry *
½ 118
CUP ML WATER
79
CUP ML OLIVE OIL
2 30
TABLESPOONS ML WHITE WINE VINEGAR
2 30
TABLESPOONS ML LEMON JUICE
2 2
CLOVES CLOVES GARLIC
minced
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
coarsely ground
1 ½ 355
CUPS ML SWEET RED BELL PEPPER
thinly sliced, cut in 2 inch pieces
½ 118
CUP ML PARSLEY LEAVES
chopped fresh
½ 118
2 30
TABLESPOONS ML CAPERS

Directions

Cook pasta according to package directions; drain.

Rinse with cold water to cool quickly; drain well.

In a small saucepan, place chicken breasts; cover with wine and water.

Simmer, uncovered, about 20 minutes or until done; discard liquid.

Set chicken aside to cool.

Cut chicken into strips.

In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper.

In a large bowl, combine pasta, chicken and oil mixture.

Add red pepper, parsley, onion and capers; mix thoroughly.

Cover; refrigerate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 186 54% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 254mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 36g
Vitamin A 19% Vitamin C 51%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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