Vinaigrette Pasta Salad with Chicken
Submitted by allison
Angel hair pasta tossed in a lemon-pesto vinaigrette with broiled chicken, blanched zucchini, and toasted pine nuts. Serve warm or chilled for an easy summer meal.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minThis pasta salad punches way above its weight. Angel hair gets tossed while still hot in a bright vinaigrette made from olive oil, fresh lemon juice, basil pesto, and egg yolk for body.
Sliced broiled chicken and blanched zucchini go on top, followed by a scatter of pine nuts and a final drizzle of the reserved dressing.
It works warm straight off the platter, or chilled for make-ahead lunches and summer cookouts. Either way, you’re looking at about 20 minutes start to finish.
Pro Tips
- Toss the pasta with the dressing while it’s still hot. The warm noodles absorb more flavor than cold ones ever will.
- Broil the chicken close to the heat source for a quick sear. You want some char on the outside while keeping the inside juicy.
- Toast the pine nuts in a dry skillet over medium heat, shaking often. They go from golden to burned in seconds.
- If serving chilled, the pasta will absorb dressing as it sits. Toss with a splash more olive oil and lemon juice before plating.
Ingredients
Directions
In a medium bowl, place oil, lemon juice, pesto sauce, egg yolk, seasoned salt and pepper.
Whisk together until well blended.
Reserve ¼ cup mixture. Broil chicken breast halves on both sides until tender.
Slice chicken, crosswise, unto 1” wide strips. Toss remaining oil mixture with hot cooked, drained pasta and zucchini.
Arrange on a serving platter. Place chicken slices over pasta;sprinkle with pine nuts.
Pour reserved oil mixture over salad.
Serve immediately or chill.
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