Chef notes
This is a summer family favorite! It goes well with just about everything you're grilling, and you can serve the chicken hot off the grill alongside it if you'd like, but I've also swapped the grilled chicken for grilled sausages to rave reviews.
Technique tip: You can make this the night before, but I suggest storing your dressing and salad ingredients separately, so it doesn't dry out and then toss it about half an hour before serving.
Swap option: Swap any pasta or veggies you'd like.
Special equipment: A grill pan if cooking indoors.
(Sponsored by Good & Gather, only at Target.)
Ingredients
- 2 pounds Good & Gather Boneless, Skinless Garlic and Herb Seasoned Chicken Breast, thawed
- 1 cup fresh basil
- 1 shallot, peeled and halved
- 1-2 cloves garlic, peeled
- 1/4 cup fresh oregano
- 1/3 cup red wine vinegar
- 2/3 cup olive oil
- 1 tablespoon whole-grain mustard
- salt and freshly ground black pepper, to taste
- 4 tablespoons mayonnaise
- 1 pound small shells pasta, cooked, drained and rinsed with cold water (to prevent sticking)
- 3 cups halved cherry tomatoes
- 8 ounces fresh mozzarella, diced
- 1 bunch chives, minced
- salt and freshly ground black pepper, to taste
Preparation
For the chicken:
Start by cooking the chicken according to package instructions and set aside to cool slightly.
For the dressing:
In a blender, add the basil, shallots, garlic, oregano, vinegar, oil, mustard, salt and pepper, and blend until smooth, add the mayo and mix for a few more seconds; set aside.
For the pasta salad:
In a large bowl, add the cooked pasta, tomatoes, mozzarella, chives, salt and pepper, drizzle over the dressing and mix thoroughly, cover and refrigerate for at least half an hour before serving.
You can add the chicken into the pasta salad or serve it on the side.
