Description
A vibrant, zesty pasta salad combining tender rotini, juicy tomatoes, creamy mozzarella, and herb-infused chicken. Tossed with fresh basil, olive oil, and a tangy balsamic dressing, this dish celebrates Italian flavors in a wholesome summer-friendly format.
Ingredients
8 oz rotini pasta
2 boneless, skinless chicken breasts
12 oz fresh mozzarella balls (cubed)
2 cups ripe tomatoes (halved)
1 cup fresh basil leaves, chopped
3 tbsp balsamic glaze
2 tbsp olive oil
1 tbsp balsamic vinegar
1 clove garlic, minced
1 tsp honey
Salt and black pepper to taste
Red bell pepper (optional, sliced for garnish)
Instructions
Preheat oven to 375°F
Cook rotini pasta until al dente, drain, and rinse with cold water
Season chicken breasts with salt, pepper, and half the basil
Bake chicken for 20 minutes until fully cooked, let rest then slice into strips
In a large bowl, toss cooked pasta with mozzarella cubes, tomatoes, remaining basil, and red bell pepper (if using)
Prepare dressing by whisking balsamic glaze, olive oil, vinegar, garlic, and honey
Drizzle dressing over the salad, mix gently, and refrigerate for 15-20 minutes before serving
Notes
Use halal-certified chicken for dietary compliance
Store leftovers in an airtight container in the fridge for up to 3 days
Substitute pesto for basil if needed, or add cherry tomatoes for extra flair
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg