Hostess With The Mostess

Mint-Basil Chicken Pasta Salad


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.

Mint-Basil Chicken Pasta Salad Cookin’ Canuck

Recipe Source:

Cookin’ Canuck