Grilled chicken, Bocconcini and fresh basil. The Orecchiette (little ears) of pasta just absorb and hold the wonderful, fresh flavours.
|1/2 lb||(225 g) Orecchiette pasta|
|1 cup||(250 mL) Halved grape tomatoes|
|100 g||Mini Bocconcini cheese, halved|
|½ tsp||(2 mL) Chili flakes|
|½||Small red onion, thinly sliced|
|2||Maple Leaf Prime® Marinated Boneless Skinless Dijon Mustard and Herbs Chicken Breasts|
|3||Sprigs fresh basil leaves, torn|
|2||Cloves garlic, minced|
|2 tsp||(10 mL) Dijon mustard|
|1 tsp||(5 mL) Honey or sugar|
|¼ cup||(60 mL) White balsamic vinegar|
|½ cup||(125 mL) Extra virgin olive oil|
|Salt and pepper|
BRING a large pot of salted water to a boil. Cook pasta according to the package directions. Drain and rinse under cold water to cool. Drain well and place in a medium bowl along with tomatoes, Bocconcini, chili flakes and red onion.
WHISK together all of the ingredients for the vinaigrette. Drizzle over the pasta mixture and toss to coat. Season with salt and pepper. The pasta will absorb the dressing and it’s flavours.
PREHEAT BBQ to medium-high. Coat grill with non-stick cooking spray and cook chicken according to package directions. Remove from heat and allow to rest for 5 minutes. Slice chicken and add to the salad.
TOSS basil with pasta salad just prior to serving.
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