Summer Antipasto Pasta Salad
Here’s a great idea for a side that’s delicious and easy to make.
Makes
Serving size
Ingredients
8-ounce dry rotini or fusilli pasta
½ pound chicken breast
¼ cup red wine vinegar
½ cup olive oil
1 teaspoon (1 clove) garlic, minced
¼ teaspoon pepper
1 teaspoon sugar
2 teaspoons dried oregano
⅓ cup fresh basil, chopped and divided
¼ cup parmesan, shredded (BelGioioso® recommended)
¼ cup mozzarella, shredded (BelGioioso® recommended)
1 ounce roasted red peppers, chopped (Alessi® recommended)
2 tablespoons capers, rinsed (Roland® recommended)
Instructions
- Cook pasta according to directions on the package. When cooked, run under cold water until cool. Set aside in a large bowl.
- Heat a pan over medium-high heat. Split the chicken breast in half lengthwise. Cook the chicken on both sides until browned then reduce heat to medium-low and finish cooking until chicken reaches 165°F. Move to a cutting board to rest 5 minutes.
- Place the vinegar, oil, garlic, pepper, sugar, oregano, and half the basil into a sealed container. Shake for 15 seconds then set aside.
- When chicken is cool, dice into small pieces and add to the pasta.
- Add the remaining basil, parmesan, mozzarella, red peppers, and capers to the chicken and pasta.
- Shake the sauce container vigorously for 15 to 30 seconds then quickly pour over the pasta. Toss to coat all and chill for 1 hour.
- Serve 1 cup per person.
Cooking Tip
Don’t overcook the pasta, boil until pasta is ‘al dente’ meaning tender but firm.
Recipe contributed by Satellite Healthcare
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