Susan's Tomato Basil Chicken Pasta Salad
By
Susan Din
@spatdi
10
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 Mediterannean 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
★★★★★ 3 votes5
Ingredients
-
12-16 ozcooked chicken cut into chunks
-
12-16 ozrotini or bowtie pasta
-
2 TbspKosher salt (for pasta cooking water)
-
1-2 cBrianna's Asiago Caesar dressing
-
4 ozsun-dried tomatoes in oil, chopped
-
1 can(s)artichoke hearts, chopped roughly
-
1/2 cbasil pesto (store-bought or homemade; recipe below
-
1 can(s)large black olives, sliced, drained
-
1/2 cRomano cheese, grated
-
3 Tbspred onion, finely minced
-
8-10 largebasil leaves, fresh-sliced chiffonade
-
3 mediumRoma tomatoes, seeded and chopped
-
HOMEMADE BASIL PESTO
-
2 cpacked basil leaves, fresh
-
1/4-1/2 colive oil
-
1/3 cpine nuts
-
1/2 cParmesan cheese, grated
-
1 clovegarlic, chopped
-
1/4 tspKosher salt