SUSAN'S TOMATO BASIL CHICKEN PASTA SALAD
Most pasta salads are a side dish but this salad is hearty enough for a meal thanks to the chopped chicken. It's filled with Mediterranean flavors like olives, tomatoes, and artichoke hearts. There's no mayonnaise in this pasta salad recipe. It's dressed with fresh pesto a zesty Caesar dressing. Serve with an extra sprinkle of fresh chopped basil and grated Romano cheese. A great salad for summer cookouts.
Provided by Susan Din @spatdi
Categories Chicken
Number Of Ingredients 19
Steps:
- COOK PASTA: Add 2 Tbsp salt to the boiling water.
- Cook pasta to al dente, according to package directions. Strain in a colander, and rinse briefly with cold water to cool the pasta. Allow to drain thoroughly.
- PREPARE BASIL PESTO: Place basil leaves, garlic, pine nuts, Parmesan cheese, and salt into a food processor. With the processor running, add the oil and process until smooth.
- CHIFFONADE THE BASIL LEAVES: Stack the leaves, then roll up tightly. With a SHARP knife-cut across in 1/8" slices to form "ribbons."
- Seed and chop tomatoes and red onion. Cut chicken into small chunks.
- Place pasta into a LARGE bowl and add all remaining ingredients (START WITH 1c DRESSING).
- Mix gently to combine. Add more dressing as desired.
- Refrigerate until chilled. After it sits overnight I add a little more dressing before serving to perk up the flavors.
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