Italian Pasta Salad With Tomato Vinaigrette Recipe

Name: Italian Pasta Salad With Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Farfalle Pasta, Fully Cooked Per Manufacturer's Instructions; 2 whole Boneless, Skinless Chicken Breasts, Fully Cooked And Chopped; 1/4 pounds Hard Salami, Cut Into Strips; 1/2 cups Monterey Jack Cheese, Cut Into 1/2 Inch Cubes; 1 cup Cherry Tomatoes, Sliced In Half; 1 cup Artichoke Hearts, Frozen And Thawed, Chopped; 1/4 cups Pine Nuts; 1/2 teaspoons Salt; 1/4 teaspoons Ground Black Pepper; 1 teaspoon Red Pepper Flakes; FOR THE TOMATO VINAIGRETTE:; 1 Tablespoon Olive Oil; 1 cup Cherry Tomatoes, Halved; 1 teaspoon Salt; 1/2 teaspoons Ground Black Pepper; 1 Tablespoon Herbes De Provence; 5 cloves Garlic, Minced; 1/4 cups Apple Cider Vinegar; 1 Tablespoon Honey; 3/4 cups Extra Virgin Olive Oil

Servings: persons

1 pound Farfalle Pasta, Fully Cooked Per Manufacturer's Instructions
2 whole Boneless, Skinless Chicken Breasts, Fully Cooked And Chopped
1/4 pounds Hard Salami, Cut Into Strips
1/2 cups Monterey Jack Cheese, Cut Into 1/2 Inch Cubes
1 cup Cherry Tomatoes, Sliced In Half
1 cup Artichoke Hearts, Frozen And Thawed, Chopped
1/4 cups Pine Nuts
1/2 teaspoons Salt
1/4 teaspoons Ground Black Pepper
1 teaspoon Red Pepper Flakes
FOR THE TOMATO VINAIGRETTE:
1 Tablespoon Olive Oil
1 cup Cherry Tomatoes, Halved
1 teaspoon Salt
1/2 teaspoons Ground Black Pepper
1 Tablespoon Herbes De Provence
5 cloves Garlic, Minced
1/4 cups Apple Cider Vinegar
1 Tablespoon Honey
3/4 cups Extra Virgin Olive Oil

1
Combine the cooked pasta, chopped chicken breast, sliced hard salami, Monterey Jack cheese cubes, cherry tomatoes, artichoke hearts and pine nuts in a large bowl. Sprinkle with salt and pepper and add the red pepper flakes. Toss the ingredients to combine and set aside.
2
For the vinaigrette, in a medium-sized saute pan, heat the 1 tablespoon olive oil over medium heat. Add the cherry tomatoes and season with salt and pepper. Cook for 3-4 minutes or until the tomatoes begin to break down. Add the herbes de Provence and garlic and cook for another minute. Transfer the tomatoes to the bowl of your food processor and add the apple cider vinegar and the honey. Sprinkle with another dash of salt and pepper and blend to combine on low.
3
While the processor is blending, slowly drizzle in the extra virgin olive oil until completely combined. Pour the dressing over the prepared salad and toss to coat.
4
Chill in the fridge for at least 2 hours before serving. Enjoy cold or at room temperature!

1134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound Farfalle Pasta, Fully Cooked Per Manufacturer's Instructions, 2 whole Boneless, Skinless Chicken Breasts, Fully Cooked And Chopped, 1/4 pounds Hard Salami, Cut Into Strips, 1/2 cups Monterey Jack Cheese, Cut Into 1/2 Inch Cubes, and more.

Yes, Italian Pasta Salad With Tomato Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Pasta Salad With Tomato Vinaigrette

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