8 oz pasta
2 cups cooked chicken shredded
8.5 ounces sundried tomatoes in oil
8 ounces Mozzarella Ciliegine "cherry sized" fresh mozzarella balls
3 cups baby arugula
3/4 cup pesto
2 tbsp Red wine vinegar
½ cup grated parmesan cheese
Salt to tast
Pepper to taste


1.Bring salted pot of water to boil, cook pasta to al dente according to package instructions. Prepare an ice bath (a large bowl of cold water and ice). After draining the pasta, plunge the strainer into the bowl of ice water to immediately cool it, then drain and set aside.
2.Stir together pesto and red wine vinegar, set aside.
3.Add cooled pasta, sun dried tomatoes including oil from jar, arugula, chicken, mozzarella, parmesan cheese, pesto mixture to bowl. Gently toss until fully mixed. Taste and add salt and pepper to taste.
4.Can be served right away but the flavors will develop and be better if the pasta salad is allowed to chill for a few hours. Chill in the fridge for 4 hours or up to overnight.

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