Italian Pasta Salad with Chicken and Basil Dressing

Summary

Ingredients

• 350 g chicken breast fillet (s)

For the marinade: (meat marinade)

• 0.5 ½ lemon (s), add the juice
• 1 clove (s) garlic, chopped

For the dressing: (basil dressing)

• 80 ml olive oil
• 1 tablespoon vinegar (white wine vinegar)
• salt
• Pepper (steak pepper)
• 1 teaspoon mustard (Dijon mustard)
• 3 teaspoons cornstarch
• 125 ml water
• 1 bunch basil

For the salad:

• 250 g penne or fussili
• 100 g ham, cooked, cut into thin strips
• 1 small zucchini, finely chopped
• 1 small cucumber (s), cut into small pieces
• 2 tablespoon pepper (steak pepper)
• 2 tablespoon olive oil for frying
• 0.5 ½ glass tomato (s) (dried, soaked in oil), drained, finely chopped
• 0.5 ½ glass olives, black, halved
• 0.5 ½ glass artichoke hearts, drained and cut into small pieces
• 100 g parmesan, rated

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Instructions

1. Parry the chicken, pound it flat and cut into fine strips. Put together with the lemon juice and garlic in a bowl and marinate in the refrigerator for at least 3 hours, or better overnight.
2. Drain the meat and collect the marinade. Fry in 2 tablespoons of hot olive oil, then add the marinade and cook in it. Set aside and let cool.
3. Cook the pasta according to the instructions on the packet until al dente and allow to cool.
4. In the meantime, put the other ingredients - apart from the parmesan - in a bowl and mix with the meat.
5. For the basil dressing, put olive oil, white wine vinegar, steak pepper and Dijon mustard in a saucepan and bring to the boil with the mixed cornstarch for about 2 minutes. Cool a little and mix in the basil with the hand blender. Fold the dressing into the salad.
6. Serve with grated parmesan.
7. The salad tastes good even without the dressing, but then mix in some white balsamic vinegar.