Caprese Pasta Salad
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
8 servings
-
Cuisine
Italian
Caprese Pasta Salad
Report
This Caprese Pasta Salad is fresh yet satisfyingly delicious loaded with balsamic chicken, juicy tomatoes, buttery mozzarella, fresh basil and creamy Avocado Pesto Dressing! This salad boasts layers of flavor that elevates it to a MUST MAKE Pasta Salad! It makes a fabulous light lunch or dinner that is healthy yet tastes luxuriously delicious.
Share:
Ingredients
Pasta Salad
- 16 oz. rigatoni pasta
- 3 cups baby spinach packed
- 1 pint cherry tomato halved
- 8 oz. mozzarella pearls
- 2 tablespoons basil chopped
- 1/4 cup pine nuts optional
Balsamic Chicken
- 2 cups cooked shredded chicken
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
Avocado Pesto Dressing
- 2 avocado peeled and pitted (not large Haas, small
- 1/2 cup basil pesto
- 1/4 cup yogurt plain, Greek
- 1/2 cup milk plus more as needed
- 2 tablespoons balsamic vinegar
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook pasta in generously salted water just until al dente. Drain and rinse in cold water.
- Meanwhile, add chicken to a large serving bowl (whatever you are going to make salad in). Add 3 tablespoons of balsamic vinegar, 1 teaspoon Dijon mustard and 1/4 teaspoon salt. Stir until evenly combined. Cover and refrigerate until ready to use.
- Add All of the Avocado Pesto ingredients to a blender and puree until smooth. Add additional milk if needed to thin to pourable consistency.
- Add pasta, tomatoes, mozzarella, basil, and pine nuts to a bowl and toss to combine. Stir in the desired amount of dressing (you may not use all of the dressing). Cover and chill in the refrigerator for 30-60 minutes. Chill any remaining dressing separately. When ready to serve, stir in spinach and additional dressing if needed. Best if served within one hour.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
