Recipes

Caprese Pasta Salad

Mary Berg's Caprese Pasta Salad Mary Berg's Caprese Pasta Salad (The Good Stuff)
Portions
6

Ingredients

  • ---FOR THE CHICKEN---
  • 4 boneless, skinless chicken thighs
  • 2 tablespoons prepared pesto
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Salt & pepper
  • ---FOR THE PASTA SALAD---
  • Salt
  • 250g rotini
  • ½ cup mayonnaise
  • 2–3 tablespoons prepared pesto
  • 2 teaspoons Dijon mustard
  • 1 lemon, zested and juiced
  • Pepper
  • 2 cups cherry tomatoes, halved
  • 2 cups mini bocconcini, halved
  • 1 handful fresh basil leaves, torn

Directions

  1. Heat your oven to 425ºF and line a sheet pan with parchment paper.
  2. Add the chicken thighs to a large bowl along with the pesto, oil, and garlic. Season with salt and pepper and toss well to combine. Lay the chicken out onto the prepared sheet pan and roast for 20 to 25 minutes or until cooked through. Set aside to rest and cool to room temperature.
  3. Meanwhile, bring a large pot of water to a boil over high heat. Season with salt and cook the pasta according to the package directions then strain and set aside to cool to room temperature.
  4. In a separate large bowl, whisk together the mayonnaise, mustard, lemon zest, and lemon juice. Season to taste with salt and pepper.
  5. Slice or cube the chicken and add to the bowl along with the pasta, tomatoes, bocconcini, and fresh basil. Toss well to combine then season to taste with salt and pepper, if needed.
  6. Serve immediately or store in the fridge for up to 2 days.