What’s for Dinner?
Chicken Caprese Pasta Salad
Notes/Suggestions: When I have the chance, I like to use the small fresh mozzarella balls cut in half instead of the block of mozzarella cheese. Makes 6-8 servings.
2 cups cooked chicken, cubed
1 pound short pasta, like penne or fussilli
1 16 oz can of pitted black olives, drained
1 cup grape tomatoes, larger ones cut in half
½ cup chopped basil
2 stalks of celery, finely chopped
1 sweet bell pepper, cut into bite sized pieces
6 oz of mozzarella cheese, cubed
1 cup dressing (recipe to follow)
1. Cook pasta according to the directions on the box, drain and run under cold water.
2. Mix all ingredients, except dressing, together well.
3. Add half the dressing and stir. Add additional dressing a little at a time until the pasta salad is well coated but not soggy.
½ cup mayonnaise
2 Tbs. red wine vinegar
¼ cup olive oil
¼ cup Parmesan cheese
1 clove garlic
¼ cup flat leaf parsley
¼ cup basil
1. Put all ingredients together in a blender and blend smooth.