Bruschetta Chicken Pasta Salad

Ingredients

• 0.5 cup olive oil (divided for dressing and marinade)
• 0.25 cup balsamic vinegar
• 1 tbsp honey
• 2 garlic (cloves, minced)
• 1 tsp dried oregano (part of seasonings)
• salt and pepper (to taste)
• 1 lb chicken breast (cut into bite-sized pieces)
• 4 slices bacon (cooked until crispy and chopped)
• 1 lb bowtie pasta (farfalle, cooked and cooled)
• 1 pint cherry tomatoes (halved)
• 8 oz fresh mozzarella pearls (drained)
• 0.5 cup fresh basil (chopped or chiffonade)
• 0.25 cup grated parmesan cheese

Steps

1. 1

   In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, minced garlic, dried oregano, salt, and pepper until well combined.

2. 2

   Measure out one-third of the prepared dressing and pour it over the bite-sized chicken pieces in a bowl or resealable bag. Let the chicken marinate for at least 15-20 minutes.

3. 3

   In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon, drain on paper towels, and chop into small pieces once cooled.

4. 4

   In the same pan (using some of the bacon fat for extra flavor), add the marinated chicken pieces. Cook until golden brown and cooked through, about 5-7 minutes. Remove from heat and let cool slightly.

5. 5

   In a large mixing bowl, combine the cooked bowtie pasta, halved cherry tomatoes, fresh mozzarella pearls, chopped basil, and the cooked chicken and bacon.

6. 6

   Pour the remaining two-thirds of the dressing over the salad. Add the grated parmesan cheese.

7. 7

   Toss everything together until thoroughly coated. Serve immediately or chill in the refrigerator for an hour to let the flavors meld.

Notes

The dressing serves a dual purpose as both the marinade for the chicken and the final dressing for the pasta salad. For best results, allow the pasta to cool completely before assembling to prevent the mozzarella pearls from melting.

Nutrition per serving

• main
• pasta salad
• chicken
• summer
• meal prep
• Italian-inspired