Susans Tomato Basil Chicken Pasta Salad Recipes

CHICKEN, BASIL AND TOMATO PASTA SALAD

Steps:

• Cook pasta according to package directions, adding green beans the last 5 minutes of cooking; drain. Rinse with cold water; drain again.
• Mix together the oil, vinegar, salt, garlic, mustard and pepper with a whisk until thoroughly combined.
• In a very large bowl toss together the pasta mixture, chicken cubes (if using), dressing, tomatoes, shredded cheese and olives. Cover and chill for 4-24 hours. Add basil and toss gently before serving. Top with shaved Parmesan cheese, if desired.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Steps:

• In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
• Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

BALSAMIC CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese., In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.

SUSAN'S TOMATO BASIL CHICKEN PASTA SALAD

Steps:

• COOK PASTA: Add 2 Tbsp salt to the boiling water.
• Cook pasta to al dente, according to package directions. Strain in a colander, and rinse briefly with cold water to cool the pasta. Allow to drain thoroughly.
• PREPARE BASIL PESTO: Place basil leaves, garlic, pine nuts, Parmesan cheese, and salt into a food processor. With the processor running, add the oil and process until smooth.
• CHIFFONADE THE BASIL LEAVES: Stack the leaves, then roll up tightly. With a SHARP knife-cut across in 1/8" slices to form "ribbons."
• Seed and chop tomatoes and red onion. Cut chicken into small chunks.
• Place pasta into a LARGE bowl and add all remaining ingredients (START WITH 1c DRESSING).
• Mix gently to combine. Add more dressing as desired.
• Refrigerate until chilled. After it sits overnight I add a little more dressing before serving to perk up the flavors.