Chicken Pasta Salad With Basil and Olives
1 lb. rotini pasta
2 chicken breasts, boiled or baked and shredded or chunked
2/3 cup extra virgin olive oil
2/3 cup red wine vinegar
½ cup chopped fresh basil leaves
½ cup parmesan cheese
1 tsp. salt
1 tsp. pepper
1 pint (8 oz.) cherry or grape tomatoes, cut in half
½ cup sliced black olives
Cook pasta to al dente. Rinse with cold water and drain. In a large bowl, whisk together olive oil, vinegar, parmesan cheese, basil, salt, and pepper. Add remaining ingredients. Toss well and chill. Toss again before serving.
1 lb. rotini pasta
2 chicken breasts, boiled or baked and shredded or chunked
2/3 cup extra virgin olive oil
2/3 cup red wine vinegar
½ cup chopped fresh basil leaves
½ cup parmesan cheese
1 tsp. salt
1 tsp. pepper
1 pint (8 oz.) cherry or grape tomatoes, cut in half
½ cup sliced black olives
Cook pasta to al dente. Rinse with cold water and drain. In a large bowl, whisk together olive oil, vinegar, parmesan cheese, basil, salt, and pepper. Add remaining ingredients. Toss well and chill. Toss again before serving.
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