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Chicken, Fresh Mozzarella, and Sundried Tomato Pasta Salad
Chicken, Fresh Mozzarella, and Sundried Tomato Pasta Salad
1 cup sundried tomatoes packed in oil, drained and chopped
1 Tbsp. capers, minced
1 small clove garlic, minced
2 Tbsp. red wine vinegar
1 tsp. kosher salt
¾ tsp. freshly ground pepper
Pinch crushed red pepper flakes
1 lb. orecchiette
2 cups cooked rotisserie chicken, cubed
8 oz. fresh mozzarella, cubed
1 cup kalamata olives, pitted and chopped
1 cup fresh basil leaves, roughly chopped
In a small bowl using a fork, whisk the sundried tomatoes, capers, garlic, vinegar, salt, pepper, and red pepper flakes until everything is combined.
Cook the orecchiette in a large pot of boiling, salted water for 8 minutes. Drain, then pour the pasta into a large bowl. Toss the warm pasta with the sundried tomato-caper dressing, making sure the pasta is coated evenly. Gently fold in the chicken, mozzarella, and olives, and then add the basil.
This salad tastes best when covered and refrigerated for at least an hour, then brought to room temperature before serving.
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