Italian Pesto Pasta Salad
Easy · 16 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 cup plus 2 tbsp. balsamic vinegar
- 1 to 2 tbsp olive oil
- 3 boneless, skinless chicken breasts
- 1/2 lb penne rigate
- Zest of 2 lemons
- 2 oz crumbled blue cheese
- 2 tbsp Parmesan cheese
- 1 tsp garlic powder
- 1/3 cup basil pesto
- 1/2 cup toasted chopped walnuts
- 1 large head broccoli, chopped and lightly steamed
- 1/2 fuji apple, raw and cubed
- Salt and pepper, to taste
- Fresh parsley, chopped
- 1/4 tsp red pepper flakes
- 10 to 15 bocconcini (mini balls of mozzarella)
Instructions
- Marinate the chicken breasts in 1 cup balsamic vinegar for at least 1 hour, then brush lightly with olive oil, season with salt and pepper, sear on both sides, place in a baking dish, pour the marinade back over top, and bake at 350*F for 30-33 minutes depending on size. You can also grill the chicken. Set aside to cool.
- Boil your pasta according to package directions (usually 9-11 minutes) in a large pot of salty water. Meanwhile, grab a large bowl and gently combine the red pepper flakes and a little salt and black pepper with the lemon zest, blue cheese, Parmesan, garlic powder, pesto, walnuts, broccoli, and apple chunks.
- When the pasta is cooked to your liking, remove it from your pot of water with a slotted spoon and add it directly (and quickly) to your bowl of ingredients. Stir gently but thoroughly, then season to taste with salt and pepper.
- Once it's no longer piping hot, add in your sliced chicken, the remaining 2 tbsp. of balsamic vinegar, the bocconcini, and some chopped parsley. Toss gently and adjust seasoning as needed.
- Serve slightly warm or at room temperature. Your guests will pass out with delight. :)
Tags: pepperplate-import