Bruschetta Pasta Salad with Chicken
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 292
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 24
- Sodium
- 339
- Total: 15 min
- Active: 15 min
Ingredients
Pasta Salad:
1 pound uncooked short pasta, such as gemelli or bowties
3 cups diced tomatoes (See Cook's Note)
1 cup mini mozzarella balls, halved
2 cups diced cooked chicken (See Cook's Note)
1 cup fresh basil leaves
1/2 cup marinated artichoke hearts, quartered
1/3 cup sliced black olives
1/3 cup shredded Parmesan
Dressing:
1/4 cup balsamic vinegar
2 cloves garlic
1 tablespoon honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
- Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you’re looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
- Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
- Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.
Cook’s Note
Any variety of tomato will work in this recipe, including halved cherry tomatoes, but I prefer the sweetness and size of cocktail tomatoes. Store-bought rotisserie chicken is a great shortcut option. This salad is great warm, room temp or cold and can be made up to a day in advance and stored, covered with plastic wrap, in the fridge, where the flavors will have a chance to intensify.