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Category: |
Category: |
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Chicken Caprese Pasta Salad Bowls |
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Ingredients: |
Ingredients: 8 ounces whole-grain rotini
1 (5 ounce) package baby spinach (about 6 cups)
1 pint cherry tomatoes, halved
2 cups chopped cooked chicken breast
1 cup pearl-size or mini mozzarella balls (about 4 ounces)
1/2 cup Basil Vinaigrette (see Associated Recipes)
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Directions: |
Directions:Bring a large pot of water to a boil. Cook rotini according to package directions. Drain and rinse under cold running water, then drain again and set aside.
Divide spinach among 4 single-serving lidded containers. Top each with 1 cup of the cooked pasta, 1/2 cup tomatoes, 1/2 cup chicken and one-fourth of the mozzarella balls. Divide vinaigrette among 4 small lidded containers and refrigerate.
Seal the salad containers and refrigerate for up to 4 days. Dress with the vinaigrette just before serving. |
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Basil Vinaigrette |
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Ingredients: |
Ingredients: 1 small shallot, peeled and quartered
½ cup loosely packed fresh basil leaves
¼ cup extra-virgin olive oil
3 tablespoons red-wine vinegar
2 teaspoons honey or agave syrup
2 teaspoons Dijon mustard
½ teaspoon ground pepper
¼ teaspoon salt
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Directions: |
Directions:Combine shallot, basil, oil, vinegar, honey (or agave), mustard, pepper and salt in a blender. Puree until smooth.
To make ahead: Refrigerate for up to 5 days. The vinaigrette will discolor, but will remain flavorful.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
This recipe for Chicken Caprese Pasta Salad Bowls is from