Chilled Pasta Salad with Chicken, Pears, Blue Cheese, and Basil

By • July 9, 2010 • 1 Comments



Author Notes:
Basil is usually paired with mozzarella cheese but this chunky pasta salad marries basil with blue cheese. The chicken meat absorbs the sweet juice from fresh pears. A simple vinaigrette of Dijon mustard, red wine vinegar, extra-virgin olive oil, and honey brings together the entire ensemble with a medley of complimentary flavors.
Garden Gate Kate

Serves 4

  • 1 pound whole wheat fusilli pasta
  • 2 cups shredded rotisserie chicken
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1/4 cup extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • 1 pound pears, quartered and cored
  • 1/4 pound crumbled blue cheese
  • 1/2 cup fresh basil leaves, torn in half
  1. Cook pasta according to package directions. When fusilli is done, drain in a colander and chill under cold running water. Drain again.
  2. In a large bowl, stir together Dijon mustard, red wine vinegar, honey, olive oil, sea salt, and pepper. Add chicken, pears, blue cheese, basil leaves, and fusilli. Toss and serve.
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Tags: basil, blue cheese, cold, pear, roasted chicken, whole wheat

Comments (1) Questions (0)

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over 2 years ago Synky

Wow!!! Everyone absolutely loved this salad! The dressing combination is a really nice blend. The local store didn't have a rotisserie chicken, but they had a chicken in tomato sauce which worked really well. Pears are a nice touch, I chopped them up pretty well, which made them juice! For us this portion is enough for 8-10 servings. Thank you!