Best Susans Tomato Basil Chicken Pasta Salad Recipes

Chicken, Basil and Tomato Pasta Salad image

Provided by TasteTester

Categories Penne

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 cups cooked chicken, cut into small cubes
8 ounces rotini pasta or 8 ounces penne pasta
6 ounces fresh green beans, trimmed and cut into 1-inch pieces
1/3 cup olive oil
1/4 cup white balsamic vinegar
1/2 teaspoon salt
2 garlic cloves, minced
1/4 teaspoon dry mustard
1/4 teaspoon ground black pepper
3 medium tomatoes, cut into thin wedges (about 1 pound)
3/4 cup finely shredded paarmesan cheese (3 ounces)
1/2 cup sliced ripe olives
1/2 cup finely shredded fresh basil
parmesan cheese, shaved, for topping (optional)

Steps:

Cook pasta according to package directions, adding green beans the last 5 minutes of cooking; drain. Rinse with cold water; drain again.
Mix together the oil, vinegar, salt, garlic, mustard and pepper with a whisk until thoroughly combined.
In a very large bowl toss together the pasta mixture, chicken cubes (if using), dressing, tomatoes, shredded cheese and olives. Cover and chill for 4-24 hours. Add basil and toss gently before serving. Top with shaved Parmesan cheese, if desired.

Nutrition Facts : Calories 728.5, Fat 35.4, SaturatedFat 8.7, Cholesterol 118.6, Sodium 757.8, Carbohydrate 52.9, Fiber 5.2, Sugar 4.1, Protein 48.6

Chicken, Tomato, and Pasta Salad with Basil Vinaigrette image

Provided by Ming Tsai

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup rice vinegar
1/2 cup Basil Oil, recipe follows
1/4 cup extra virgin olive oil
1 cooked chicken, picked off of the bone, skin and all, shredded
4 cups blanched fusilli pasta
2 large ripe tomatoes, medium dice
1/2 bunch Thai basil, picked, reserve a few tops, for garnish
3 cloves garlic
1 tablespoon minced ginger
2 limes, juiced
1/2 tablespoon salt
1/2 tablespoon sugar
1 cup canola oil
2 cups Thai basil leaves
Salt and black pepper

Steps:

In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
In a large pasta bowl, plate the entire salad and garnish with basil tops.
In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

Chicken and Basil Pasta Salad image

Provided by Audrey M

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 10

4 ounces packaged dried corkscrew macaroni (about 1 cup)
1/2 lb boneless skinless chicken breast
nonstick cooking spray
1/8 teaspoon salt
1/8 teaspoon pepper
4 plum tomatoes, halved lengthwise and sliced
1 small zucchini or 1 small summer squash, halved lengthwise and sliced
1/4 cup sliced green onion
2/3 cup reduced-calorie Italian dressing or 2/3 cup clear fat-free Italian salad dressing
1/4 cup snipped fresh basil

Steps:

Cook macaroni according to package directions, except omit any oil and use 1/4 teaspoon salt.
Drain pasta.
Rinse with cold water.
Drain pasta again.
Meanwhile, cut chicken into 1” pieces.
Coat an unheated large skillet with nonstick cooking spray.
Preheat over medium-high heat.
Add the chicken and stir-fry for 3-4 minutes or until chicken is no longer pink.
Sprinkle with the salt and pepper.
Remove chicken from heat.
In a large mixing bowl, toss together cooked macaroni, chicken, tomatoes, zucchini or summer squash, and green onions.
Sprinkle with basil.
Toss to coat.
Cover and refrigerate at last 2 hours or up to 6 hours.
Toss salad before serving.