|As published at https://www.halfbakedharvest.com/caprese-chicken-pasta-salad/|
2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons honey
1 shallot, chopped
3 cloves garlic, chopped
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil kosher
salt, black pepper, and red pepper flakes
1 pound boneless skinless chicken tenders
1 pound short cut pasta
2 cups mozzarella (use marinated, if you can find)
2 cups cherry tomatoes, halved
1 cup fresh basil leaves, torn
1 avocado, diced
1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper. In a bowl, toss the chicken with 1/3 of the dressing. Let sit 10 minutes or marinate up to overnight. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 8-10 minutes.
2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
3. Add the pasta, chicken, mozzarella, tomatoes, and avocado to a large salad bowl. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.
Available at the Oakmont Farmer’s Market 7/7:
-Mozzarella available from Conebella Farm
-Chicken available from Lindenhof Farm