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- Meat and poultry
- Chicken salad
- Chicken pasta salad
This colourful and flavourful tricolore pasta salad is a fantastic addition to any meal, or indeed a great meal in itself.
Hertfordshire, England, UK
1 person made this
- 200g cherry tomatoes, halve some and leave some whole
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- salt and pepper, to taste
- 300g tricolore pasta
- 4 tablespoons basil oil
- 2 skinless chicken breast fillets
- 1 handful of basil, parsley and thyme leaves, roughly chopped
- 50g black olives
- 2 tablespoons basil leaves, shredded
- 1 tablespoon balsamic vinegar
- 125g pack mini mozzarella pearls, drained
- chopped fresh parsley, to taste
- chopped fresh thyme, to taste
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Pre heat the oven to 150 C / Gas 2. Scoop out the seeds of the tomato using a teaspoon, toss with the olive oil, garlic and seasoning, then lay cut side down on an oiled baking tray.
- Roast in the oven for 30 minutes turning half way through cooking. Meanwhile in a large pan of salted water, cook the tricolore pasta according to the packet instructions. Drain, toss in 1 tablespoon of the basil oil and set aside to cool.
- Drizzle 1 tablespoon of basil oil over the chicken, and coat in the chopped mixed herbs, then wrap loosely in foil.
- Bake in the oven for 15 to 20 minutes, or until the chicken is cooked through and no longer pink in the middle.
- Slice the cooked chicken, add to the pasta along with the roasted tomatoes, olives and basil. Whisk together the remaining basil oil and balsamic vinegar and pour over the pasta. Gently toss all the remaining ingredients, making sure everything is thoroughly coated, then season and serve.
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A quick and easy summer weeknight dinner you can whip up on the BBQ
S ometimes you come across a little cooking technique that sets off a bell: ding, ding, ding.
I found this one as I was looking for ideas for what to do with leftover orzo, but it would work with any quick-cooking pasta shape.
For this pasta salad, you put a pot of water on for the orzo and while waiting for it to boil, coarsely shred the courgette and gather the dill and feta. As soon as the orzo is al dente, you drain it in a colander and immediately add the shredded vegetable to the hot-from-the-pot pasta so that it “cooks” – or more accurately wilts.
Scoop that combination into a serving bowl, toss with your choice of cheese and herbs, and you’ve got a delicious main course or a perfect side in about 20 minutes.
To create a complementary side to one of my favorite spice rubs for grilled chicken – oregano, chilli powder and smoked paprika spice – I added the crumbled feta and fresh dill, but you can be creative. Consider grated parmesan with basil and chives, as the original recipe called for, or any herby combination.
On weeknights if I’m craving grilled foods, I sometimes rely on quick-cooking chicken cutlets and my stovetop grill pan for a faster result, but keep this side dish in mind as you fire up the grill this weekend and beyond.
- 4 bone-in, skin-on chicken thighs
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup buttermilk, plain whole-milk yogurt, or kefir
- 3/4 cup all-purpose flour (about 2 1/2 ounces)
- 1/2 cup neutral oil (such as grapeseed or peanut oil)
- 2 cups cherry tomatoes, halved
- 1 small shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh oregano or thyme
- 1 lemon, cut into wedges
Sprinkle chicken all over with 1 teaspoon salt and pepper. Place buttermilk in a shallow bowl add chicken, and turn to coat. Place flour on a plate. Working with 1 piece at a time, lift chicken from bowl, letting excess buttermilk drip back into bowl. Dip chicken in flour to coat on both sides. Transfer coated chicken to a separate plate.
Heat neutral oil in a large (10- to 12-inch) skillet over medium-high until oil is hot (about 350°F). Shake excess flour from chicken, and add chicken to oil (oil should come about two-thirds up the height of the chicken). Cook until exterior is golden brown and a meat thermometer inserted in chicken registers 165°F, about 6 minutes per side. Remove chicken from skillet using tongs, and transfer to a paper towel&ndashlined plate or rack. Sprinkle evenly with 1 teaspoon salt let rest 5 minutes.
Meanwhile, toss together tomatoes, shallot, olive oil, oregano, and remaining 1/2 teaspoon salt in a medium bowl. Divide chicken thighs and tomato salad evenly between 2 plates serve with lemon wedges.
BLT Pasta Salad
The classic combo takes pasta form in this easy summer recipe.
Summer's arrival means potlucks, barbecues, picnics&mdashand lots and lots of pasta salad. Think of this BLT pasta salad as your entry point to all summer meals. Serve it for dinner with burgers and grilled meats, pack it up for a picnic lunch, or even make it on a Monday to snack on all week. (Any excuse for pasta, right?)
Along with the BLT components of this dish (bacon, lettuce, and tomato), the key to making this pasta salad so delicious is in the dressing. The mayo-based topping is made with one of our favorite kitchen hacks&mdashranch seasoning mix! It&rsquos creamy, herby, and packed with flavor.
Which pasta is best for pasta salad?
You can use any pasta shape you have handy, but bite-sized pasta with texture and holes is best to catch the dressing, herbs, and other toppings. Try bowties, shells, orecchiette, or penne&mdashor go for something with a spiral-shape like fusilli or cavatappi.
How long should pasta salad sit before serving?
This pasta salad recipe really is easy and works for just about any situation. If you&rsquore in a rush, you can eat it as soon as you mix it! But you can also make it ahead and keep it for up to 24 hours in the refrigerator. If making it the day before, keep the bacon and lettuce on the side until ready to serve. (Tossing them in just before will make sure they stay crunchy.) You&rsquoll also want to hold a small amount of dressing on the side to mix in right before serving. Alternatively, moisten the pasta salad before serving with an additional ¼ cup whole milk or buttermilk.
Should you rinse the pasta for pasta salad?
For a cold pasta salad, you certainly can (and should) rinse your pasta. Warning: This is not the case for hot pasta&mdashnever rinse pasta when you&rsquore making a hot dish. When it's cold, though, you actually want to stop the pasta from cooking further by using cold water to rinse off some of the starch so the pieces don&rsquot stick together. If you are cooking your pasta the day before, give it a rinse, then toss it with 1 teaspoon of olive oil (to prevent it from sticking together) and refrigerate in a covered container.
Pasta Salad with Chicken and Chipotle Dressing
Leftovers join forces to become this better-than-I-expected salad.
Sometimes I’ll make something and know my family is going to love it. Or at least which of my family is going to love it. Sometimes I’ll make something and know which of my family is going to hate it. Sometimes I truly have no idea.
And then, as a subset of that, it also depends on how hungry the person is, and also just plain old mood.
All of this is to say that when my two boys pulled put a huge container of this from the fridge, and sat side by side on the couch with two forks, and inhaled the entire tub, I was definitely pleasantly surprised. Not shocked, mind you – there’s nothing in here the boys don’t like, but if I wasn’t sure they were going to go for the beans in the pasta salad. Then again, they were shoveling it in at such a fast clip they might not have stopped to register any individual ingredients at all.
Originally this salad was born of leftovers: leftover pasta, leftover roasted chicken (and go right ahead and use a rotisserie), leftover cilantro. As so many great dishes are. But it was good enough that I jotted down the ingredients and made it again.
My husband also comes from a long proud line of pasta salad lovers. I used to make pasta salad with a mayo-based dressing every time his parents came to visit and for a while they thought I was a genius. Now they think other things about me, but they do still love my pasta salads, so I still have that going for me.
This simple Pasta Salad with Chicken and Chipotle Dressing packs a lot of protein. Its herby, slightly spicy flavor makes for a great summer dish.Tweet This
Other items to think about throwing in (this is as much a list for myself as for you all): artichoke hearts, diced zucchini or zucchini ribbons, diced red onion, mini cooked broccoli florets, and sliced hearts of palm, which I just adore (I ate a jar of them every day when I was pregnant with Charlie. It was an expensive but fairly healthy craving).
More Recipes with Chipotles:
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Herbed Chicken Salad
Herbed mayo turns some simply shredded chicken breasts into an amazing chicken salad.
I was almost tempted to call this 2-Ingredient Herbed Chicken Salad but that would be slightly manipulative and misleading. The reason I was tempted, and the reason it makes sense, is because if you happen to have a jar of Herbed Mayonnaise in your fridge, it’s accurate. But that is a little too presumptuous. Having said that—I’m hoping once you make this mayo and see all of the things it can do, you may choose to have it having about on a regular basis, and then the 2-Ingredient thing becomes truth.
Pile this flavorful, herby chicken salad on a green salad, eat it out of the container, mound it on toasted bruschetta for an open-faced tartine of sorts (if any of you are patrons of the fast-casual chain Le Pain Quotidien than the word tartine is probably in your vocabulary).
I really do like a good open-faced sandwich, and it’s kind of semantics whether this particular one qualifies as more of a bruschetta than a tartine. I think of a tartine is more of an open-faced sandwich, sometimes with more than one component, and more of a meal, and a bruschetta as not quite as fully formed meal-wise, more appetizer like, and usually with a single topping…though it can have multiple ingredients in the topping. So the answer is….this is all of the above.
Or turn this Herbed Chicken Salad into a more traditional sandwich a wrap. (You can use the same folding technique as in the Chicken Caesar Wraps: one side folded in, top and bottoms folded in, roll, and seal with a little more of the Herbed Mayonnaise.
Herbed mayo turns some simply shredded chicken breasts into an amazing chicken salad.Tweet This
When poaching the chicken breasts, if you want to use low-sodium chicken broth instead of water you will end up with a rich stock that can be used in soups and other recipes, and the chicken will have even more flavor. You can throw in a very sprigs of whatever herbs you have leftover to season the broth or water a bit.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, reserve 2/3 cup of the pasta cooking water, then drain.
While the pasta is cooking, heat the olive oil in a skillet over medium-high heat. Add the eggplant and 4 pinches of salt. Cook, stirring, until golden, 4 to 5 minutes. Add the zucchini and 4 pinches of salt. Cook, stirring, until golden, 6 minutes. Add the tomatoes and garlic. Cook, stirring, until the tomatoes soften, 2 minutes.
Add the chicken, reserved pasta water and pasta. Cook over high heat, stirring, for 3 minutes. Season with pepper and 4 pinches of salt. Garnish with basil.
For a truly unbeatable pasta salad, you want to offer a combination of both textures and flavors. It's important to have creamy, crunchy, and chewy textures, as well as sweet, salty, and tart flavors. We've found that a combination of crunchy sweet pepper, fresh grape tomatoes, mild artichoke hearts, spicy red onion, creamy mozzarella, salty olives and yummy salami offers the perfect assortment of flavors and textures. But know that this is just a starting point! You should be free to add or remove anything you want to this recipe. Other ingredients you may want to consider include zucchini, chives, cucumber, or even broccoli. The sky is the limit!
The classic dressing for pasta salad is a basic oil-and-vinegar combo&mdashalso known as Italian dressing. While you can use any store-bought brand you like, we find that freshly made dressing tastes better, is easier to adjust to your taste, and you probably have most of the ingredients on hand. We tried to zero in on a combo of ingredients that gives you the classic flavor without being overly sour or overly oily. A mild Dijon mustard adds flavor but also helps keep the dressing from separating, and a touch of sugar tempers the vinegar, and makes it extra yummy!
Pro tip: Taste the dressing after making it and before using it in the salad. That way you can add a little more sugar, or more vinegar or oil to get it just the way you like!
HOW TO MAKE PESTO PASTA SALAD
This pesto pasta salad recipe is SO easy to make and comes together in less than 30 minutes! To make:
STEP 1: MAKE PESTO VINIAGRETTE
- Make the dressing by adding olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, dried parsley, dried oregano, paprika, salt, pepper and red pepper flakes to a bowl and whisking to combine.
STEP 2: COOK PASTA
- Cook tortellini in generously salted water according to package directions (DON’T overcook). I find I always have too cook my pasta less time than the package says so make sure you check it 2-3 minutes early -you don’t want to ruin your pesto pasta salad with mushy pasta!
- Drain pasta with cool water to prevent it from continuing to cook while it cools. Transfer to a large bowl that gives you some wiggle room to toss, so everything can get evenly combined.
STEP 3: ASSEMBLE
- Add all of the Salad ingredients to the tortellini followed by the Pesto Dressing.
- Gently toss until evenly coated.
STEP 4: TASTE AND ADJUST
- Taste and season with additional lemon juice or salt and pepper to taste.
- Serve at room temperature.
Pesto Pasta Salad
Cook the pasta in salted water according to package instructions. Then drain it and rinse in cold water. Allow pasta to dry slightly, then toss in a bowl with 4 tablespoons pesto. (Add more if you want the pasta to be more coated.) Add Parmesan and toss. Cover and refrigerate pasta until cold.
Make the dressing by whisking together the mayonnaise, sour cream, and milk with the rest of the pesto. Add salt and pepper, then taste and adjust seasonings as needed. The dressing needs to be somewhat thin and pourable in order to coat the lettuce and pasta later. Set the dressing aside.
If you're using pine nuts, toast them over medium-low heat in a small skillet until they brown slightly. Set them aside.
To assemble the salads, make a bed of lettuce in a large bowl, then add a generous layer of pesto-coated pasta. Add tomatoes, olives, and chunks of cheese. Spoon a good amount of dressing all over the top it should be thin enough to seep down into the salad, not so thick it will stay on top of everything.
Sprinkle salads with pine nuts and a little extra Parmesan and serve!
I made this colorful, crunchy, and yes, carb-filled salad for a late lunch yesterday. My mom was visiting and was making a batch of her healthy muffins when I said &ldquoSince you&rsquore making your healthy muffins, I&rsquom going to make us a salad for lunch!&rdquo
&ldquoOh, sounds perfect,&rdquo my mom exclaimed.
&ldquoAnd I&rsquom going to put noodles in it,&rdquo I said. &ldquoBecause we&rsquore worth it.&rdquo
I got no argument from my mom, so I moved forward with this fun, really tasty salad that I had actually started thinking about during the sermon at church yesterday. It has crunchy lettuce and colorful tomatoes and the carby wonderfulness of pasta&hellipwith a delicious pesto flavor throughout. Not that the sermon had anything to do with lettuce, tomatoes, pasta, or pesto. And I promise I did listen to the message of the sermon. It&rsquos just that I listened while also fantasizing about what I was going to eat later.
Happens every single Sunday.
Crack open a box of pasta. I like this stuff because it&rsquos curly and delicious things get stuck in the crevices.
Pour it into salted, boiling water and cook it until it al dente. The pasta will be eaten cold, so you want it to be nice and cooked through&hellipbut not mushy.
Drain the pasta when it&rsquos done, rinse it in cold water, and shake out as much of the excess water as you can.
Add the pasta to a bowl with a few tablespoons of pesto. (I used the jarred stuff because it ain&rsquot basil time yet.)
Toss it around so the pasta is totally coated in the pesto&hellip
Then toss in a little grated Parmesan and stick the pasta in the fridge until it&rsquos cold.
While the pasta is cooling, get the other ingredients ready: Slice up some mozzarella&hellip
And cut it into cubes. (If I&rsquod had some, I would have preferred to use the good, fresh, bright white stuff. But this was just fine.)
Then grab a handful of grape or cherry tomatoes&hellip
Next, slice up some Romaine lettuce&hellip
And slice some black olives in half. Kalamata olives would be yummy, too!
Finally, mix together some mayonnaise, pesto, milk&hellip
And some sour cream (or you could use greek yogurt.)
Stir it around, add some salt and pepper, and stir it until it&rsquos nice and smooth. You want the dressing to be on the thin side, so splash in enough milk to get it to the consistency you want. It needs to be more of a pasta salad dressing that will pour and easily coat the pasta (rather than be thick and gloopy.)
Now, you can assemble one huge salad on a platter or you can do individual servings. Start with a bed of lettuce, followed by a layer of pesto-coated pasta.
Add a good amount of tomatoes&hellip
Then throw in some olives&hellip
Then drizzle on the dressing!
The dressing has to coat the lettuce, pasta, and other stuff, so don&rsquot be shy!
Finally, sprinkle on a little more Parmesan&hellip
Mmmm. This really was super tasty. The lettuce added a really nice crunch, and the pesto-coated noodles made for such a great flavor.