Ingredients:

  • 450g (1 pound) Rotini, Fusilli, or Penne pasta
  • 3 large Cooked Chicken Breasts (approx. 500g / 18 oz), cooled and diced
  • 1 tbsp Coarse Sea Salt (for the pasta water)
  • 240ml (1 cup / 8 oz) Good Quality Basil Pesto
  • 60ml (4 tbsp) Extra Virgin Olive Oil
  • 1 tbsp Fresh Lemon Juice (plus extra for seasoning)
  • 1 tsp White Wine Vinegar (optional)
  • ½ tsp Cracked Black Pepper
  • 350g (12 oz) Cherry Tomatoes, halved
  • 200g (7 oz) Mini Mozzarella Balls (Bocconcini or pearls), drained well
  • ½ medium Red Onion, very finely diced (approx. 80g / 3 oz)
  • ½ cup (50g) Toasted Pine Nuts or Pistachios
  • ½ cup Fresh Basil Leaves, chiffonade

Instructions:

  1. Cook the pasta: Bring a large pot of water to a rolling boil and generously salt the water. Add the pasta and cook according to package directions, aiming for a true al dente.
  2. Cool the pasta: Drain the pasta immediately and rinse thoroughly under very cold running water until completely cool. This halts the cooking process and prevents stickiness. Transfer the pasta to a large mixing bowl and drizzle with a touch of olive oil.
  3. Prepare the dressing: In a separate medium bowl, whisk together the pesto, olive oil, lemon juice, white wine vinegar (if using), and black pepper until smooth. Taste and adjust acidity with more lemon juice if needed.
  4. Combine ingredients: Add the cooled, diced chicken, the halved cherry tomatoes, the drained mozzarella pearls, the finely diced red onion, and the toasted pine nuts to the cooled pasta bowl. Pour about two-thirds of the prepared pesto dressing over the mix-ins.
  5. Toss and chill: Gently toss the salad using a large spatula until all components are evenly coated. Cover the bowl tightly and transfer it to the refrigerator. Chill for a minimum of 60 minutes, or ideally 2-3 hours.
  6. Finish and serve: Before serving, remove the salad from the fridge and give it a final taste test. Add the remaining pesto dressing, a final squeeze of lemon, or a pinch of salt and pepper as needed. Garnish liberally with the fresh basil chiffonade and serve cold.