Chicken Tomato And Pasta Salad With Basil Vinaigrette Recipes

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PASTA SALAD WITH BASIL VINAIGRETTE



Pasta Salad with Basil Vinaigrette image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 10 servings

Number Of Ingredients 16

1 1/2 pounds tricolor spiral pasta
Kosher salt
1/2 cup pine nuts
2 cups oil-packed sun-dried tomatoes, drained and roughly chopped
1 cup pitted Kalamata olives
8 ounces sharp white Cheddar, diced into 1-inch pieces
One 15-ounce can chickpeas, drained and rinsed
1 English cucumber, sliced
1 1/2 cups Basil Vinaigrette, recipe follows
1/3 cup Champagne vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1 shallot, roughly chopped
4 cups fresh basil leaves, roughly chopped
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
  • Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
  • In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
  • Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.

CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE



Chicken, Tomato, and Pasta Salad with Basil Vinaigrette image

Provided by Ming Tsai

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup rice vinegar
1/2 cup Basil Oil, recipe follows
1/4 cup extra virgin olive oil
1 cooked chicken, picked off of the bone, skin and all, shredded
4 cups blanched fusilli pasta
2 large ripe tomatoes, medium dice
1/2 bunch Thai basil, picked, reserve a few tops, for garnish
3 cloves garlic
1 tablespoon minced ginger
2 limes, juiced
1/2 tablespoon salt
1/2 tablespoon sugar
1 cup canola oil
2 cups Thai basil leaves
Salt and black pepper

Steps:

  • 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.
  • In a large pasta bowl, plate the entire salad and garnish with basil tops.
  • 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.

TOMATO-BASIL VINAIGRETTE



Tomato-Basil Vinaigrette image

Categories     Condiment/Spread     Herb     Tomato     Salad Dressing     Basil     Summer     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 7

1 cup chopped seeded plum tomatoes
1 cup (packed) coarsely chopped fresh basil
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves
1 cup olive oil

Steps:

  • Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

ITALIAN CHICKEN & TOMATO PASTA TOSS



Italian Chicken & Tomato Pasta Toss image

Vinaigrette dressing and fresh tomatoes, garlic and basil team up to make a zesty Italian favorite. Sprinkle with grated Parm and prepare for compliments!

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 4 servings, 1-3/4 cups each.

Number Of Ingredients 8

3 cups curly egg noodles, uncooked
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups grape or cherry tomatoes, halved
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until done, stirring occasionally. Add tomatoes, dressing and garlic; cook and stir 3 min. or until heated through.
  • Drain pasta. Toss with chicken mixture and basil; sprinkle with Parmesan.

Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g

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