Simply Delicious Basil-Chicken Pasta Salad Is a Refreshing Summer (or Anytime) Side

Name: Simply Delicious Basil-Chicken Pasta Salad Is a Refreshing Summer (or Anytime) Side
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving
Ingredients: 8 oz. gemelli pasta; 1 lb. boneless, skinless chicken breast halves; 2 cups basil leaves + additional; 1/3 cup olive oil; 2 Tbs. grated Parmesan cheese; 1 Tbs. lemon juice; 1/4 tsp. salt; 1/4 tsp. pepper; 4 cups baby arugula; 1 cup grape tomatoes, halved; 1/2 cup pecan pieces, toasted; Freshly cracked black pepper

A fun pasta shape is the secret to making this saucy toss super flavorful

By Charles Grayauskie

Reviewed by Susan Chiusano

One of the best things about summer is that the farmer’s markets are chock-full of fresh herbs. And sweet basil is one of my favorites. The aroma fills the air at my local stand, and I can never resist buying a big bunch of the peppery leaves to serve with fresh mozzarella and tomatoes. But what to do with all the extras? That’s what inspired this Basil-Chicken Pasta Salad recipe.

Gemelli are a twisty pasta shape made with a single strand of pasta. It’s a great choice for this dish because our easy sauce clings to the grooves for a pop of flavor in every bite. If you can’t find it, rotini or fusilli would also be delicious. Now, what about those extra basil leaves? We whiz ’em up to make a quick-prep pesto sauce for this refreshing side. Cook along with our video and watch how easily it comes together. Then leave us a comment.

Yields

6 serving

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Ingredients

8 oz. gemelli pasta
1 lb. boneless, skinless chicken breast halves
2 cups basil leaves + additional
1/3 cup olive oil
2 Tbs. grated Parmesan cheese
1 Tbs. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
4 cups baby arugula
1 cup grape tomatoes, halved
1/2 cup pecan pieces, toasted
Freshly cracked black pepper

Instructions

• In large pot of salted boiling water, cook pasta according to package directions for al dente; drain well. Reserve.

• Place chicken in same pot; add enough cold water to cover by about 1”. Over high heat, bring to a boil; reduce heat to medium-low. Cook, uncovered, until no longer pink in thickest part, 7–8 min. Drain and cool. When cool enough to handle, cut into 1/2”-wide strips.

• In food processor, combine basil leaves, olive oil, Parmesan cheese, 2 Tbs. water, lemon juice, salt and pepper; cover and process until smooth, about 1 min.

• In large bowl, combine pasta, chicken strips, arugula, grape tomatoes, pecans and pesto sauce; toss until evenly coated and combined. Transfer to serving bowl. Sprinkle with freshly ground black pepper and drizzle with additional olive oil.