Stefanie Paganini: Grilled Chicken Orecchiette Pasta Salad 7/25/12

11:27 AM, Jul 24, 2012   |    comments
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Grilled Chicken Orecchiette Pasta Salad
Serves 8



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

Pasta Salad:

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.



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