Servings 8 servings
Ingredients
For the pasta salad:
- 1 pound uncooked pasta
- 3 cups diced tomatoes (See Kelly's Notes)
- 1 cup mini mozzarella balls, halved
- 2 cups diced cooked chicken (See Kelly's Notes)
- 1 cup fresh basil leaves
For the dressing:
- 1/4 cup balsamic vinegar
- 2 cloves garlic
- 1 Tablespoon honey
- 1/2 cup extra-virgin olive oil
- Salt and pepper
Instructions
Make the pasta salad:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 11 minutes. Drain the pasta, then add it to a large bowl and let it cool slightly.
- To the bowl, add the tomatoes, mozzarella, chicken and basil. 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 bowl with the pasta and toss to combine, then serve immediately or refrigerate, covered with plastic wrap.
Notes
- 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.
- Taste and season the dressing with salt and pepper. Additionally, feel free to adjust the amount of balsamic vinegar, honey or garlic to suit your personal preference. Start with the recommended measurements and then taste and adjust accordingly.
- 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.
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