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 Reviews

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

review

By Susan Din

@spatdi

from Houston, TX

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

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 @kitchencrew

►

★★★★★ 3 Reviews

serves 6-8

prep time 30 Min

cook time 30 Min

method Stove Top

Ingredients For susan's tomato basil chicken pasta salad

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

sun-dried tomatoes in oil, chopped
1 can

artichoke hearts, chopped roughly
1/2 c

basil pesto (store-bought or homemade; recipe below
1 can

large black olives, sliced, drained
1/2 c

Romano cheese, grated
3 Tbsp

red onion, finely minced
8-10 lg

basil leaves, fresh-sliced chiffonade
3 md

Roma tomatoes, seeded and chopped
HOMEMADE 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 clove

garlic, chopped
1/4 tsp

Kosher salt

How To Make susan's tomato basil chicken pasta salad

1
COOK PASTA: Add 2 Tbsp salt to the boiling water.
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.
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.
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."
5
Seed and chop tomatoes and red onion. Cut chicken into small chunks.
6
Place pasta into a LARGE bowl and add all remaining ingredients (START WITH 1c DRESSING).
7
Mix gently to combine. Add more dressing as desired.
8
Refrigerate until chilled. After it sits overnight I add a little more dressing before serving to perk up the flavors.
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