Ingredients
For the Pasta Salad:
12 oz (340g) pasta (such as penne, fusilli, or rotini)
2 tablespoons olive oil
2 boneless, skinless chicken breasts (or 2 cups shredded rotisserie chicken)
1 teaspoon Italian seasoning
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
1/2 cup diced red onion
1/2 cup fresh basil leaves, chopped
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese (or vegan cheese, if preferred)
Optional: 1/4 cup sliced black olivesor 1/4 cup crumbled feta cheese
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
2. Prepare the Chicken:
While the pasta is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat.
Season the chicken breasts with Italian seasoning, salt, and black pepper.
Cook the chicken in the skillet for about 6-7 minutes per side, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces or shredding it.
3. Prepare the Bruschetta Topping:
In a medium bowl, combine the cherry tomatoes, diced red onion, and chopped basil.
Drizzle with 1/4 cup of balsamic vinegar and 1/4 cup of extra virgin olive oil. Toss to coat. Season with salt and pepper to taste.
4. Assemble the Salad:
In a large bowl, combine the cooked pasta, chicken, and bruschetta topping.
Toss everything together gently to mix. Add the grated Parmesan cheese and toss again.
If using, add the sliced black olives or crumbled feta cheese for additional flavor.
5. Chill and Serve:
Chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Garnish with extra fresh basil leaves before serving, if desired.
