Pasta salad with apple and chicken

Total Time
7 min
7 min
0 min
This recipe is perfect to make if you have some leftover cooked pasta hanging out in the fridge and you're not sure what to do with it. If you don’t happen to have leftover cooked pasta at hand, substitute 2 1⁄2 cups prepared whole-wheat couscous. This refreshing salad features a delicious dressing you may have to make a batch of: It comes together by combining orange juice, balsamic vinegar, Dijon mustard, and yes, maple syrup. All you have left to do is pile on the pasta, chicken, pecans, Granny Smith apples, and shallots in the bowl with the dressing, and toss it all together. Spoon the salad over a bed of arugula salad for a beautiful and colorful presentation.


Unsweetened orange juice


Balsamic vinegar

3 Tbsp

Dijon Mustard

1 Tbsp

Maple syrup

1 Tbsp

Cooked whole wheat pasta

3 cup(s), leftover, penne variety

Cooked skinless boneless chicken breast(s)

½ pound(s), diced

Chopped pecans

¼ cup(s), coarsely chopped

Fresh apple(s)

1 small, granny smith variety, cored and chopped

Uncooked shallot(s)

1 medium, finely chopped


5 oz, bagged


  1. To make the dressing, whisk together the orange juice, vinegar, mustard, and maple syrup in a large bowl.
  2. Add the pasta, chicken, pecans, apple, and shallot to the dressing; toss to coat.
  3. Divide the arugula evenly among 4 plates. Spoon the pasta salad evenly on top. Yields 1 cup arugula and 1 1⁄4 cups pasta salad per serving.