Another recipe from Jen at CarlsbadCRAVINGS đ
- Notes From Jen
-
Pasta Salad with Chicken Ingredients
FOR THE Pasta Salad:
- Pasta: Any medium pasta shape will work like cavatappi pasta, farfalle, fusilli or rotini.
- Chicken: Use boneless chicken breasts or boneless skinless chicken thighs that have been cut into large bite-sized pieces.
- Roma tomatoes: Choose ripe but not overly soft tomatoes. Slice them into wedges, then slice the seeds out before chopping.
- Basil: Measure Œ cup packed basil leaves and then chop it.
- Garlic: Please use fresh garlic for this recipe! I use 6 cloves garlic for a real garlic kick, but use more or less depending on your garlic love.
- Onion: œ red onion adds a rich sweetness. You may substitute with shallots if needed.
- Mozzarella pearls: Look for these with the specialty cheeses. If you canât locate them, chop fresh mozzarella.
- Parmesan cheese: This infuses the pasta salad with its fantastic salty, nuttiness. For best results, use ONLY freshly grated Parmesan cheese. It is much more flavorful than pre-shredded cheese.
- Croutons: These represent the bread in bruschetta! Look for garlic herb croutons for extra flavor.
For the vinaigrette:
- Balsamic vinegar: Look for balsamic Vinegar of Modena I.G.P. with the yellow-and-blue I.G.P. stamp (it shows two hillsides in a ring of stars). The vinegar can be designated âagedâ if it has fermented for more than three years â a great sign. Some reputable brands include: Colavita, Due Vittorie Oro Gold, Oliviers & Co and my top recommendation: Giuseppe Giusti Gran Deposito.
- Olive oil: Use quality extra virgin olive oil for the best flavor.
- Honey: Mild clover honey balances out the tangy balsamic with a touch of sweetness.
- Dijon mustard: I promise it wonât make your chicken pasta salad recipe taste like mustard! It adds a depth of tanginess.
- Spices: Dried oregano, dried basil, and red pepper flakes inject the vinaigrette with a rainbow of flavor. And yes, we want dried basil in addition to the fresh basil.
Ingredients
For the Salad
- 1 pound chicken breasts chopped into 1-inch pieces (may sub 3 cups shredded chicken)
- 1 pound rotini
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 6 garlic cloves, minced
- 8 Roma tomatoes, seeded, chopped, drained on paper towels
- 1/4 cup packed basil, chopped
- 8 ounces mozzarella pearls
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup crushed garlic herb croutons
For the Balsamic Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 tablespoon Dijon mustard
- 1 tsp EACH dried basil, dried oregano, salt
- 1/2 tsp EACH garlic powder, dried parsley, pepper
- 1/4 teaspoon red pepper flakes
What to do with them...
- Marinate chicken: In a medium bowl, whisk together the Balsamic Vinaigrette ingredients. Transfer 2 tablespoons to a freezer size bag or bowl with the chicken (chopped raw breasts or cooked shredded chicken). Marinate at room temperature for 15-30 minutes or in the refrigerator for up to 4 hours. Store the remaining vinaigrette separately ("Reserved Vinaigrette").
- Cook pasta: Meanwhile, cook pasta al dente according to package directions in generously salted water. Drain and rinse the pasta, then transfer to a large bowl. Drizzle with one tablespoon of the Reserved Vinaigrette to prevent the pasta from sticking together; set aside.
- Cook chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add chicken (discard marinade) and cook until cooked, flipping halfway through. Remove from the pan using a slotted spoon to the pasta; don't wipe out the skillet.
- Sauté aromatics: Add the red onions and garlic and cook for 2 minutes; transfer to the pasta so it doesn't continue to cook.
- Combine: Add the tomatoes, mozzarella, Parmesan and basil to the pasta salad. Only add the vinaigrette when ready to serve. (This is one pasta salad best served immediately after combining. If not serving immediately, keep the vinaigrette and pasta separate). When ready to serve, drizzle with vinaigrette and top with crushed croutons.
- Adjust to taste: Taste and season with additional salt, pepper and/or red pepper flakes to taste. Balsamic can vary in strength and tanginess, so season with additional balsamic or honey to taste if desired. Serve immediately.
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