Italian Pasta Salad with Chicken and Basil Dressing
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Cook the pasta according to the instructions on the packet until al dente and allow to cool.
- In the meantime, put the other ingredients - apart from the parmesan - in a bowl and mix with the meat.
- 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.
- Serve with grated parmesan.
- The salad tastes good even without the dressing, but then mix in some white balsamic vinegar.
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