susan's tomato basil chicken pasta salad

Name: Susan's Tomato Basil Chicken Pasta Salad
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 12-16 ounce(s) cooked chicken cut into chunks; 12-16 ounce(s) rotini or bowtie pasta; 2 tablespoon(s) Kosher salt (for pasta cooking water); 1-2 cup(s) Brianna's Asiago Caesar dressing; 4 ounce(s) sun-dried tomatoes in oil, chopped; 1 can(s) artichoke hearts, chopped roughly; 1/2 cup(s) basil pesto (store-bought or homemade; recipe below; 1 can(s) large black olives, sliced, drained; 1/2 cup(s) Romano cheese, grated; 3 tablespoon(s) red onion, finely minced; 8-10 large basil leaves, fresh-sliced chiffonade; 3 medium Roma tomatoes, seeded and chopped; ## HOMEMADE BASIL PESTO; 2 cup(s) packed basil leaves, fresh; 1/4-1/2 cup(s) olive oil; 1/3 cup(s) pine nuts; 1/2 cup(s) Parmesan cheese, grated; 1 clove(s) garlic, chopped; 1/4 teaspoon(s) Kosher salt

(3 RATINGS)

1.63K Pinches 11 Photos

Susan Din

Houston, TX

Updated on Feb 6, 2021

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.

Rate

Susan's Tomato Basil Chicken Pasta Salad in a serving bowl.

Blue Ribbon Recipe

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.

— The Test Kitchen

prep time 30 Min

cook time 30 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

12-16 ounces cooked chicken cut into chunks
12-16 ounces rotini or bowtie pasta
2 tablespoons Kosher salt (for pasta cooking water)
1-2 cup Brianna's Asiago Caesar dressing
4 ounces sun-dried tomatoes in oil, chopped
1 can artichoke hearts, chopped roughly
1/2 cup basil pesto (store-bought or homemade; recipe below
1 can large black olives, sliced, drained
1/2 cup Romano cheese, grated
3 tablespoons red onion, finely minced
8-10 large basil leaves, fresh-sliced chiffonade
3 medium Roma tomatoes, seeded and chopped
HOMEMADE BASIL PESTO
2 cups packed basil leaves, fresh
1/4-1/2 cup olive oil
1/3 cup pine nuts
1/2 cup Parmesan cheese, grated
1 clove garlic, chopped
1/4 teaspoon Kosher salt

How To Make susan's tomato basil chicken pasta salad

Step 1

COOK PASTA: Add 2 Tbsp salt to the boiling water.

Step 2

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.
Step 3

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.
Step 4

CHIFFONADE THE BASIL LEAVES: Stack the leaves, then roll up tightly. With a SHARP knife-cut across in 1/8" slices to form "ribbons."
Step 5

Seed and chop tomatoes and red onion. Cut chicken into small chunks.
Step 6

Place pasta into a LARGE bowl and add all remaining ingredients (START WITH 1c DRESSING).
Step 7

Mix gently to combine. Add more dressing as desired.
Step 8

Refrigerate until chilled. After it sits overnight I add a little more dressing before serving to perk up the flavors.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes