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