Susan's Tomato Basil Chicken Pasta Salad

Name: Susan's Tomato Basil Chicken Pasta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8
Cuisine: American
Ingredients: 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; HOME MADE BASIL PESTO; 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

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 votes5

Comments:

16 Comments

Serves:

6-8

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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
HOME MADE BASIL PESTO
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
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How to Make Susan's Tomato Basil Chicken Pasta Salad

Step-by-Step

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 food processor. With 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), 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.