Tuscan Chicken Pasta Salad
This easy-to-make Tuscan chicken pasta salad sports sun-dried and fresh tomatoes, green onions, and fettucine.
Calories per serving: 376kcal
Ingredients
- 1 pound (453.59 g) Fettucini, cooked
- 1 pound (453.59 g) Cooked chicken
- 1 (1) Tomato, Italian plum preferred
- 2 tablespoon (2 tablespoon) *Sun-dried tomatoes, chopped
- 2 tablespoon (2 tablespoon) Green onion, sliced
- 2 tablespoon (2 tablespoon) Parmesan, shaved
- 2 tablespoon (2 tablespoon) Basil, fresh leaves
~~ -- Dressing -- ~~
- ¼ teaspoon (0.25 teaspoon) *Dry mustard
- 2 tablespoon (2 tablespoon) White wine vinegar
- ½ teaspoon (0.5 teaspoon) Tuscan Sunset
- ¼ teaspoon (0.25 teaspoon) Salt, kosher or sea salt preferred
- ¼ teaspoon (0.25 teaspoon) Black pepper, freshly ground
- ⅓ cup (72 g) *Olive oil
- ⅛ teaspoon (0.13 teaspoon) Sugar
- 2 tablespoon (2 tablespoon) Parmesan, shredded
Instructions
- Boil the pasta in a stockpot with plenty of water until it is al dente, Lift the pasta insert out and run the pasta under cold water, occasionally moving it around with your hand until it's cold. Set it aside.
- Cut the chicken into bite-size pieces. Cut the tomato into small pieces. If your sun-dried tomatoes are not already chopped, then chop those as well. Chop the green onion, using mostly the green part.
Make the dressing
- While you are wating for the pasta to cool off, make the dressing. Put towel under a small bowl to stabalize it. Put the dry mustard in the bottom of the bowl and add the vinegar. Add the Tuscan Sunset, salt, and black pepper. Whisk it and let it sit for about 5 minutes so the herb blend can absorb moisture.
- Pour the measurement of oil into a glass or cup so that you can pour it. You may or may not use all of it.
- With the whisk in one hand and the olive oil in the other, start dripping the olive oil into the vinegar mixture, whisking the whole time. DO NOT POUR IT IN ALL AT ONCE. Continue dribbling and whisking until the mixture emulsifies and looks creamy.
- Taste it for seasoning. You could add sugar at this point if it seems bitter to you.
- Add the shredded parmesan and set the dressing aside.
Assemble the Salad
- Put the pasta in a large pasta serving bowl. Add the chicken, tomatoes, sun-dried tomatoes, and green onions. Toss together. Pour the dressing over and sprinkle the shaved parmesan on top.
- Roll the basil leaves tightly, and using a pair of scissors, slice them over the salad.
- Serve the salad with crusty Italian bread and white wine. Enjoy!
Notes
You can make this suitable for Lent by substituting tuna in olive oil instead of the chicken.
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