Bistro Chicken Pasta Salad
August 08, 2010
I have been so fortunate to have made so many new friends lately that have been so helpful with my upcoming cookbook. A few weeks ago, I met Nancy Bynon, through a publisher friend of mine (thank you Sheila), and it was truly my lucky day. Nancy was one of the Editors of the “Tables of Content” cookbook for the Junior League of Birmingham. It’s an amazing cookbook-one of my all-time favorites, and many talented women of Birmingham worked hard to develop such a fabulous book. Nancy has been so wonderful to me by helping me test recipes and offering great suggestions. The night I met her, she was making a version of this recipe. It was delicious, and I told her my kids would love it. When I made it the other night, everyone was fighting over it. It is truly great and a perfect weeknight or weekend main-dish pasta salad. Thanks to all of you (you know who you are) who are have helped me out. One more month to go.
Bistro Chicken Pasta Salad
Prep:
20 minutes
Cook:
12 minutes
Yield:
4 to 6 servings
Ingredients
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1 garlic clove, minced
3 cups penne pasta, cooked
3 boneless, skinless chicken breasts, grilled or cooked, cut into cubes
1/2 cup crumbled feta cheese
1/4 cup grated fresh Parmesan cheese
1/4 cup diced purple onion
1/4 cup chopped sun-dried tomatoes
1/4 teaspoon ground oregano
1/4 teaspoon freshly ground pepper
1/2 cup freshly chopped basil
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1 garlic clove, minced
3 cups penne pasta, cooked
3 boneless, skinless chicken breasts, grilled or cooked, cut into cubes
1/2 cup crumbled feta cheese
1/4 cup grated fresh Parmesan cheese
1/4 cup diced purple onion
1/4 cup chopped sun-dried tomatoes
1/4 teaspoon ground oregano
1/4 teaspoon freshly ground pepper
1/2 cup freshly chopped basil
Preparation
1. Whisk together balsamic vinegar, Dijon, olive oil and garlic in a small bowl. Set aside.
2. Combine pasta and next 7 ingredients in a large bowl, tossing gently. Stir in balsamic vinaigrette and basil, tossing gently. Serve immediately or chill.
2. Combine pasta and next 7 ingredients in a large bowl, tossing gently. Stir in balsamic vinaigrette and basil, tossing gently. Serve immediately or chill.
7 Responses to “Bistro Chicken Pasta Salad”
marla {family fresh cooking} says:
August, 09 2010at 10:31 pm
Thanks for the fresh & light pasta salad recipe. My kids love everything pasta & it is good that this one has the chicken in it too :) xo
Jon E. Lewis says:
August, 09 2010at 09:46 am
I had to give the kids a smack down to get to this.
Jon
Angie says:
August, 09 2010at 09:31 am
I was already fretting about what to make for dinner tonight-now I know! Thanks for a great, easy dinner!
Charlotte says:
August, 10 2010at 01:55 pm
Hi Alison,
I recently started following your blog and I love it! I have referred several friends to it. I was hoping you can suggest a recipe for a main dish that freezes well. I have a friend who just had a preemie and will be going back and forth to the hospital until her daughter is big enough to go home. I wanted to drop off a dish that they could either cook right away or freeze if needed. Any suggestions would be appreciated.
Thank you!
Charlotte
Cookin' Canuck says:
August, 10 2010at 01:28 pm
The bowl you served this salad in is so pretty. This pasta salad is right up my alley - full of all sorts of goodies to pump up but the flavor, but so easy to put together.
Angie says:
August, 10 2010at 11:32 am
Yummy and easy weeknight meal.Think it would be even better if had time to chill completely before serving
Alison Lewis says:
August, 10 2010at 11:37 am
Glad you enjoyed it! Yes, it was good several days later as I polished it off yesterday! I appreciate your comments so very much!
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Incredible Pasta Salad: Vegetarian Pasta Salad
June 23, 2010
My kids love pasta salad, and always request it. This week my daughter, Leigh, and I threw this together. It was so delicious, fresh, healthy and gone in about 10 minutes. The photo got rave reviews on twitter and facebook when I posted it. Everyone was begging for the recipe. Here it is just in time for summer. It’s a cool and light idea when it’s so warm outside. Feel free to add cooked or grilled chicken if you like.
For the Sun-Dried tomatoes, I love “California Sun Dry Tomatoes” that come already julienne- cut.
Vegetarian Pasta Salad
Prep:
20 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
8 ounces uncooked rotini (corkscrew pasta) noodles
1/2 each red, green and yellow bell pepper, diced
1/2 cup julienne-cut sun-dried tomatoes packed in oil
3 tablespoons chopped fresh basil
1/3 cup freshly grated Parmesan cheese (I used Parmigiano Reggiano)
1/4 cup balsamic vinegar
1 to 2 tablespoons white wine vinegar
2 to 3 tablespoons oil from sun-dried tomatoes
Sea salt, freshly ground pepper to taste
1/2 each red, green and yellow bell pepper, diced
1/2 cup julienne-cut sun-dried tomatoes packed in oil
3 tablespoons chopped fresh basil
1/3 cup freshly grated Parmesan cheese (I used Parmigiano Reggiano)
1/4 cup balsamic vinegar
1 to 2 tablespoons white wine vinegar
2 to 3 tablespoons oil from sun-dried tomatoes
Sea salt, freshly ground pepper to taste
Preparation
1. Cook pasta according to package directions; drain and rinse with cold water. Set aside and let cool.
2. Combine pasta, and remaining ingredients in a large serving bowl, mixing well. Add salt and pepper to taste. Chill at least 30 minutes.
2. Combine pasta, and remaining ingredients in a large serving bowl, mixing well. Add salt and pepper to taste. Chill at least 30 minutes.
No Responses to “Incredible Pasta Salad: Vegetarian Pasta Salad”