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
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
In This Recipe
Cook pasta according to package directions. When fusilli is done, drain in a colander and chill under cold running water. Drain again.
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.