Recipe courtesy of Ming Tsai

Chicken, Tomato, and Pasta Salad with Basil Vinaigrette

Getting reviews...
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings


Basil Oil:


  1. In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
  2. In a large pasta bowl, plate the entire salad and garnish with basil tops.

Basil Oil:

  1. In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

Cook’s Note

Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994