Grilled Chicken Orecchiette Pasta Salad
6 Tablespoons olive oil
2 Tablespoons lemon juice
½ cup sun-dried tomatoes
¼ cup balsamic vinegar
1 Tablespoon drained capers
1 garlic clove, minced
Salt and Pepper to taste
1 pound orecchiette pasta
6 grilled chicken breast, sliced on a diagonal
½ cup roasted red pepper, sliced
½ cup roasted yellow pepper, sliced
½ cup oil packed artichoke hearts, drained and diced
¼ cup caper berries
¾ cup Roma tomatoes, chopped
1 cup fresh mozzarella, diced
1 cup fresh basil leaves, chiffonade
1 cup freshly grated Parmigiano-Reggiano cheese
½ cup Kalamata olives
In a food processor blend together dressing ingredients. Adjust to taste. Set aside.
Cook pasta al dente in large pot of boiling salted water. Drain and place in a large mixing bowl. Mix in dressing right away and allow to cool.
Once cooled add remainder of ingredients to pasta and mix together.