Awesome Eats // Caprese Pasta Salad

Ever since I read Rachel at Lolling About’s recipe for Quinoa Caprese Salad, I knew I had to make some of my own.  Like everyone with any kind of sense, I LOVE caprese salad.  Tomatoes, mozzarella, basil… what’s not to love?  Mix it with some stick-to-your-bones grain and protein and you’ve got a very well-rounded meal on your hands.

I would have loved to try the quinoa recipe they outlined, but I didn’t have any on hand.  So, here’s my little adaptation with pasta.  And chicken.  Cuz ME EAT MEATS.

yumm

I was too lazy to take any pictures as I prepared this meal, but here’s a picture of the oh-so-delicious leftovers I brought for lunch.  If you’re looking for a meal that only gets better the longer it’s been in the fridge, this here’s your winner.

Caprese Pasta Salad

Ingredients

1 pound of boneless, skinless chicken breasts
1/4 cup italian dressing
2 tablespoons olive oil for pan
2 cups whole wheat rotini
1 pint grape tomatoes, sliced
6 oz fresh mozzerella cheese, cubed
1/4 cup fresh basil, sliced
2 tablespoons extra virgin olive oil (I guess?)
2 tablespoons balsamic vinegar (I think?)
Black pepper and sea salt to taste (for me, LOTS)

Directions

  1. Cut chicken breasts into 1 inch pieces and place in bowl.  Cover with italian dressing and allow to maninate for at least 30 minutes.
  2. Cook pasta according to directions. Let cool.
  3. Heat olive oil in a large frying pan to medium-high.  Cook chicken pieces until slightly browned, and set aside.
  4. Slice tomatoes, mozzarella, and basil.
  5. Toss pasta with olive oil, balasmic vinegar, salt, and pepper to taste.  Combine all ingredients.
  6. Enjoy!

xo Em

1 comment

  1. Hooray for making a recipe your own! I do it almost all the time. Seriously. Sometimes it’s like a compulsion. Maybe I have problems with authority?
    -Allyn

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