Chicken, Basil and Tomato Pasta Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a nice refreshing pasta salad to serve in the summer, and is also delicious served as a vegetarian pasta salad by omitting the chicken. The time listed below does not include the time needed to chill the salad. Ingredients:
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) |
Directions:
1. Cook pasta according to package directions, adding green beans the last 5 minutes of cooking; drain. Rinse with cold water; drain again.
2. Mix together the oil, vinegar, salt, garlic, mustard and pepper with a whisk until thoroughly combined.
3. 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.
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