Serves 8

Ingredients: 

Dressing:

6 Tablespoons olive oil

2 Tablespoons lemon juice
½ cup sun-dried tomatoes
¼ cup balsamic vinegar
1 Tablespoon drained capers
1 garlic clove, minced

Salt and Pepper to taste 

Pasta Salad:

1 pound orecchiette pasta

6 grilled chicken breast, sliced on a diagonal

½ cup roasted red pepper, sliced

½ cup roasted yellow pepper, sliced

½ cup oil packed artichoke hearts, drained and diced

¼ cup caper berries
¾ cup Roma tomatoes, chopped
1 cup fresh mozzarella, diced
1 cup fresh basil leaves, chiffonade
1 cup freshly grated Parmigiano-Reggiano cheese
½ cup Kalamata olives 

Instructions: 1.      In a food processor blend together dressing ingredients.  Adjust to taste.  Set aside.  

2.      Cook pasta al dente in large pot of boiling salted water. Drain and place in a large mixing bowl. Mix in dressing right away and allow to cool.  

3.      Once cooled add remainder of ingredients to pasta and mix together.  

This entry was posted on Thursday, June 19th, 2008 at 1:15 pm and is filed under Side Dish, Main Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.