This gorgeously decadent pasta salad is both light and hearty, a perfect summer dish that takes only minutes. Recipe provided by Stephanie Stiavetti of The Culinary Life.
For the vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
For the salad:
1/2 pound chicken thighs
2 tablespoons olive oil
12 ounces penne pasta
1 cup halved Lindsay® Organic Kalamata Olives
1 cup crumbled feta cheese
1/2 cup fresh basil leaves, cut into ribbons
1/4 cup pine nuts
Salt and freshly-ground black pepper
Make the vinaigrette: Add olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper to a jar or other tightly-sealing container. Shake vigorously and set the jar aside.
Cut chicken thighs into 1-inch cubes. Sprinkle with salt and pepper. Heat olive oil in a frying pan over medium flame. Sauté chicken until cooked through. Distribute equal amounts of chicken into four large bowls.
While the chicken is cooking, set a large pot of water to boil. Add 2 tablespoons of salt to the water and cook pasta according to the directions on the box. Once done, drain the pasta and distribute equal amounts of pasta into the bowls with the chicken. Gently toss the contents of the bowls together.
To each bowl add an equal amount of olives, feta cheese, basil, and pine nuts. Give the jar with the vinaigrette a good shake and pour an equal amount over each salad. Sprinkle each bowl lightly with salt and pepper, seasoning to taste. Serve immediately or cover tightly and store in the refrigerator for up to 24 hours.
