If you are looking for a great new twist on pasta salad, this is it! I was so excited when I saw this recipe, I knew I had to make it. After putting it together I asked my husband to taste it. He didn’t want to. He assured me he did not like things like that. After
bullying him asking him nicely he finally took a bite. As he was chewing I noticed he started smiling, a scene similar to the grinch who stole Christmas. I asked him what was wrong with him and he quietly said, “that’s really good. and I don’t want to admit to you how good it is.” Mmhmm.
Take this with you to an upcoming bbq as a very filling side or enjoy with a side of sauteed green beans for a full dinner. It’s a must make recipe for the summer. A must.
1 bag frozen cheese tortellini
2 boneless, skinless chicken breast
1 1/2 cup Newman’s Own Balsamic Vinaigrette Salad Dressing
1 teaspoon Dijon mustard
1 garlic clove, pressed or minced
2 cups fresh spinach, chopped
1/2 cup fresh basil, chopped
1 cup fresh cherry tomatoes, diced (or a regular tomato will work)
1/2 cup yellow bell pepper, diced
Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken. Marinate for at least 2 hour, but best if marinated overnight. Take chicken out of zip-lock bag and discard marinade.
In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through. Allow to cool then dice and set aside.
Whisk together remaining 1/2 cup balsamic vinaigrette dressing and mustard in a small bowl with crushed garlic clove (if you don’t like things garlicky, leave this out). Cook pasta in boiling water, about 5 minutes. Drain and toss with dressing/mustard mixture. Toss together pasta, chicken, spinach, and remaining 3 ingredients in a large bowl. cover and chill 1 hour before serving.
*You could easily leave the chicken out of this dish – it would be fantastic with out it.