A refreshing and flavorful chicken pasta salad perfect for any occasion.
Cook the chicken breasts in a large pot of boiling water until fully cooked, about 15 minutes.
Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F.
Remove the chicken from the pot and set aside to cool. Once cool, dice into small cubes.
Letting the chicken cool makes it easier to dice neatly.
Cook the pasta in the same pot of boiling water until al dente, following package instructions.
Stir the pasta occasionally to prevent sticking.
Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
Rinsing the pasta helps to cool it down quickly for the salad.
In a mixing bowl, whisk together the Parmesan cheese, lemon juice and zest, white pepper, curry powder, and cayenne pepper.
Adjust the seasoning to taste before mixing with the salad.
Add the diced chicken, cooked pasta, carrots, celery, shallots, pimientos, and grape tomatoes to a large bowl.
Mix gently to avoid breaking the pasta or vegetables.
Pour the dressing over the salad and toss until evenly coated.
Ensure all ingredients are well coated for consistent flavor.
Serve the salad on a bed of shredded red cabbage and garnish with additional chives if desired.
For a vibrant presentation, use a colorful serving dish.
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