Susan's Tomato Basil Chicken Pasta Salad

By Susan Din
@spatdi

My family loves this yummy salad It's similar to La Madeleine's Tomato Basil Pesto Pasta Salad, with the added protein of chicken. Served with a green salad, it's a complete meal.

Blue Ribbon Recipe

This is a really great salad for your summer cookouts. It can be made the day before and it'll keep ya out of the kitchen. The Asiago caesar dressing is the perfect final touch! The Test Kitchen

Rating:

★★★★★ 3 votes

Comments:

16 Comments

Serves:

6-8

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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12-16 oz: cooked chicken cut into chunks
12-16 oz: rotini, or bowtie pasta
2 Tbsp: kosher salt- for pasta cooking water
1-2 c: Brianna's asiago caesar dressing
4 oz: sundried tomatoes in oil, chopped
1 can(s): artichoke hearts - chopped roughly
1/2 c: basil pesto-1/2 c store bought or home made-recipe below
1 can(s): large black olives, sliced, drained
1/2 c: romano cheese- grated
3 Tbsp: red onion, finely minced
8-10 large: basil leaves, fresh-sliced chiffonade
3 medium: roma tomatoes, seeded and chopped
2 c: packed basil leaves- fresh
1/4-1/2 c: olive oil
1/3 c: pine nuts
1/2 c: parmesan cheese, grated
1 medium: garlic clove, chopped
1/4 tsp: kosher salt

How to Make Susan's Tomato Basil Chicken Pasta Salad

Step-by-Step

1COOK 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.
2PREPARE BASIL PESTO:
Place basil leaves, garlic, pine nuts, Parmesan cheese and salt into food processor. With processor running, add the oil and process until smooth.
3CHIFFONADE THE BASIL LEAVES:
Stack the leaves, then roll up tightly.
With a SHARP knife-cut across in 1/8" slices to form "ribbons"
4Seed 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), mixing gently to combine. Add more dressing as desired.
Refrigerate till chilled.
After it sits over night I add a little more dressing before serving to perk up the flavors.