Description
A refreshing summer pasta salad featuring rotini, grilled chicken, fresh mozzarella, cherry tomatoes, basil, and a tangy balsamic vinaigrette. Hearty, vibrant, and perfect for effortless meals from picnics to weeknight dinners.
Ingredients
8 oz rotini pasta
2 boneless, skinless chicken breasts
1 cup fresh mozzarella balls
1 pint cherry tomatoes
1/2 cup fresh basil leaves, torn
1/2 cup balsamic vinegar (non-alcoholic)
1/4 cup extra virgin olive oil
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Cook pasta according to package instructions. Drain and toss with 1 tbsp olive oil.
Grill chicken breasts until fully cooked (15–20 minutes). Dice into 1-inch pieces.
In a large bowl, combine cooked pasta, mozzarella, cherry tomatoes, and basil.
Whisk balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing. Drizzle over the salad and toss gently.
Chill for 30 minutes before serving to let flavors meld.
Notes
Substitute tofu for chicken and feta for mozzarella for a plant-based version
Store in an airtight container in the fridge for up to 2 days
Serve at room temperature for optimal texture