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Prep time
30 minutes
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Cook time
30 minutes
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Serves
10 to 15
Author Notes
Being put in charge of the pasta salad for any gathering can be a daunting task. What if you make too little? What if it’s too dry? Is pasta salad…boring? Well, your prayers have been answered. This is my ultimate version of a pasta salad. Everything I want in one giant portion (to be shared, of course). We have sweetness (from the grapes), brightness (lemon and herbs), brininess (olives and preserved lemon), crunchiness (broccoli, baby corn, *and* almonds), meatiness, and cheesiness (your choice of queso fresco or feta). It’s all there! This pasta salad feeds a crowd, is infinitely customizable, and just gets better and better the longer it sits.
—César Pérez
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Chicken Pasta Salad with Grapes & Queso Fresco
Ingredients
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FOR THE PASTA:
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1 pound
girelle or your favorite shape of pasta
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1 pound
broccoli florets
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1/2 cup
baby corn, chopped
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1/2 cup
Castelvetrano olives, halved
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1 cup
green grapes
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1 cup
parsley, chopped
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1 cup
dill, chopped
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1 pound
queso fresco or feta, crumbled
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1/2 cup
sliced almonds
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FOR THE VINAIGRETTE:
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1
preserved lemon, rinsed and diced
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1
lemon, zest and juice
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1/2 cup
extra virgin olive oil
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1 teaspoon
red pepper flakes
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2 teaspoons
grainy Dijon mustard
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2
shallots, sliced
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2
garlic cloves, grated
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1 teaspoon
fresh thyme leaves
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1 tablespoon
honey
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FOR THE CHICKEN:
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2 pounds
boneless skinless chicken breasts
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2 teaspoons
Diamond Crystal kosher salt
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1/2 teaspoon
black pepper
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1 teaspoon
poultry seasoning
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1/2 cup
dry white wine
Directions
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Cook the pasta and vegetables: Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the broccoli florets and baby corn and cook for an additional 6 minutes, or until the pasta is al dente and the vegetables are tender-crisp. Drain the pasta and vegetables and spread them out on a sheet tray. Drizzle with olive oil to prevent sticking.
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Cook the chicken and grapes: Heat a large skillet over medium-high heat. Drizzle with EVOO. Season the chicken breasts with salt, pepper, and poultry seasoning. Add the chicken to the skillet and cook for 5-7 minutes per side, or until cooked through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest for 5-10 minutes before slicing or shredding. Add the grapes to the skillet and cook for 1-2 minutes, or until they start to blister. Deglaze the pan with ½ cup dry white wine, scraping up any browned bits from the bottom. Remove the grapes from the pan and set aside.
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Make the vinaigrette: Rinse the preserved lemon under cold running water and chop finely. Zest and juice the fresh lemon. In a small bowl, whisk together the lemons, olive oil, grated garlic, Dijon mustard, fresh thyme leaves, red pepper flakes, and honey.
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Assemble the salad: In a large bowl, combine the pasta, vegetables, vinaigrette, chicken (cut into bite-sized pieces), herbs, queso fresco, shallots, olives, sliced almonds, and a pinch of red pepper flakes. Toss gently to coat all ingredients in the vinaigrette. Let rest for at least an hour in the refrigerator before serving.
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