Two Great Pasta Salads

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Aug 1, 2001

It's August and definitely summer here! You will have to agree that pasta salads make a great meal on these hot summer nights. Prepared ahead, cold pasta dishes are easy to make, quite substantial and nutritious for a main course, ideal for lunches and a great dish to contribute when you’re invited to an outdoor dinner party.

There are so many delightful pasta salads you can make - two that I call my favorites are Pesto Chicken Pasta Salad, and Tortellini Salad. These are delicious and healthful salads that I make quite often – and actually, any time of the year!

Both recipes contain PESTO, so if you like pesto, you must give these recipes a try! If you are making your own pesto, there should be no problem finding basil at your local farmers market or even growing in abundance in your own garden right about now! (I have about 30 plants in my home garden - ready to be picked and turned into pesto sauce anytime soon!)

PESTO CHICKEN PASTA SALAD

2 tbsp. pine nuts

12 dry-packed sun-dried tomatoes

2 boneless, skinless chicken breasts

1/2 cup olive oil

2 cups basil leaves (tightly packed)

1/2 cup freshly grated Parmesan cheese

2 cloves garlic, crushed

3/4 tsp. salt

1/4 tsp. pepper

5-1/2 cups radiatore pasta (550 g pkg.) or rotini

In large skillet, toast pine nuts over medium heat, shaking pan occasionally, for 6 minutes or until golden; remove and set aside.

Cover tomatoes with boiling water; let stand for about 3 minutes or until softened. Drain and cut into thin slices; set aside.

Cut chicken breast crosswise into 1/4 inch thick strips. Pour 1 tbsp. of olive oil into skillet and sauté chicken over medium high heat for 5 minutes or until no longer pink inside. Set aside.

In food processor or blender puree basil with remaining olive oil; transfer to a large bowl. Mix in Parmesan cheese, garlic, salt, and pepper. Add sun-dried tomatoes and chicken to pesto and stir to coat.

Meanwhile in a large pot of boiling salted water, cook radiatore for about 6 mins. or until tender but firm. Reserve about 1/2 cup of the cooking water. Rinse under cold water; drain once more.

Toss with basil mixture and add a bit of the cooking water to moisten if necessary. Sprinkle with pine nuts.

You can serve this pasta salad cold, but I prefer it at room temperature to get the full taste. Enjoy!

TORTELLINI SALAD

There are a variety of great ingredients in this fantastic colorful Tortellini Salad – including pesto, once again!

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