TOMATO, MOZZARELLA, CHICKEN, AND PINE NUT PASTA SALAD

I tried–I really did–but though I added chicken to this lovely cold pasta salad, Senior balked when he called home and I told him what was on the menu. His response: “Oh look, a McDonald’s ahead.” Ugh. But his loss was our gain. After a tasty dinner, Junior Too and I were all grins at the prospect of leftovers for lunch tomorrow–and maybe the day after that as well. Lip smacking good and perfect for warming weather.

Tomato, Mozzarella, Chicken, and Pine Nut Pasta Salad

DRESSING:

1/4 cup olive oil

3 tbsp balsamic vinegar

2 tbsp water

1 tsp basil paste

1/2 tsp sea salt

1/4 tsp ground black pepper

SALAD:

1/2 cup pine nuts

8 oz mini farfalle pasta, cooked al dente and chilled

2 cups quartered cherub salad tomatoes

1/2 red bell pepper, seeded and chopped

4 green onions, sliced thin

1-2.5 oz can sliced black olives, drained

8 oz fresh mozzarella cheese, cut into small cubes

1 cup chopped fresh spinach

1-10 oz can chicken breast, drained

1) To small bowl, add olive oil, balsamic vinegar, water, basil paste, salt, and pepper; mix and refrigerate

2) To small saucepan over medium-high heat, add pine nuts and cook 2-3 minutes, stirring constantly until pine nuts turn golden; remove from heat and set aside to cool

3) To large bowl, add: cooked pasta, tomatoes, red bell pepper, green onions, black olives, mozzarella cheese, spinach, chicken, and pine nuts; toss until well mixed; give dressing another mix and pour over pasta salad, toss again, and serve

Servings: 6 dinner-sized portions; 10-12 side portions

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One thought on “TOMATO, MOZZARELLA, CHICKEN, AND PINE NUT PASTA SALAD

  1. Teresa says:

    This looks right up my alley. Can’t wait to try it!!!

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