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Mint-Basil Chicken Pasta Salad

Mint-Basil Chicken Pasta Salad
Serves: 4


1 lb shaped pasta (such as penne)
3 cups rotisserie chicken, cut into bite-sized pieces
10 stalks asparagus, cut into 1-inch pieces
2 cups grape tomatoes
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves

1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp honey
2 tsp salt
3/4 tsp freshly ground black pepper
1 cup extra-virgin olive oil


To make the vinaigrette, combine the vinegar, lemon juice, honey, salt, and pepper in a medium bowl.  While whisking with one hand, slowly pour in the extra-virgin olive oil with the other hand.

Bring a large pot of salted water to a boil and add 1 lb of your choice of pasta to the water.  Cook according to package instructions, drain, and rinse with cold water.  To blanch the asparagus, you can boil a separate pot of water. My favorite trick is to throw the asparagus in with the boiling pasta during the last minute of cooking. Drain the asparagus with the pasta.

In a large bowl, combine the pasta, chicken, asparagus, tomatoes, mint and basil.  Gently toss with the vinaigrette.  Serve.

Cookin’ Canuck

Recipe Source:

Cookin’ Canuck

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