Ingredients:
For the Pasta Salad:
1 pound (500g) thin spaghetti pasta, dry weight
1 pound (500g) boneless skinless chicken breasts, 2 large breasts
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup olive oil
2 tablespoons minced garlic
2 tablespoons red onion, finely chopped (about 1/3 of a red onion)
2 tablespoons balsamic vinegar, adjust to your tastes
8 roma tomatoes, diced
1/2 cup grated parmesan cheese, plus more to serve
2 tablespoons finely chopped fresh basil or parsley
Balsamic glaze to serve (optional) — I use store-bought
Instructions:
Prepare Pasta: Cook pasta as per package directions; drain and rinse in cold water. Transfer to a large
bowl; set aside.
Cook Chicken: Season chicken with basil, oregano, garlic powder, salt, and pepper. Heat 1 teaspoon oil
in a grill pan/skillet and sear chicken breasts over medium-high heat until browned on both sides and
cooked through (about 6 minutes each side). Remove, set aside to rest.
Tomato Mixture: In the same pan, add remaining olive oil. Sauté garlic and red onion until fragrant. Turn
off heat, add tomatoes, tossing lightly to warm through. Add to the pasta.
Combine: Mix in balsamic vinegar, parmesan, and basil/parsley. Season with salt and pepper. Slice
chicken, add to pasta, and toss well.
Serve: Top with extra parmesan, drizzle with balsamic glaze if desired. Serve immediately or chill up to an
hour before serving.
Storage:
Refrigerate in an airtight container for up to 3 days. Best served fresh.
Tips:
Adjust balsamic vinegar and glaze according to taste.
Use fresh herbs for a burst of flavor.
Perfect for summer picnics, potlucks, or a refreshing meal.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes