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If I could do anything in my power to convince you to make this delicious salad, I would do it. My sister in law brought it to a family gathering last weekend, and to say it is wonderful would be a grand understatement. The creamy pesto flavor, fresh tomatoes, mozzarella cheese, hearty chicken and creamy avocado come together for a flavory medley that should not be missed, my friends. It’s simple to put together, making it an even greater fit for your next family gathering, backyard BBQ, church potluck…or any other gathering at all.
Let’s make it!
Grab your pasta of choice and cook it according to the package instructions. We used this nice hearty cellentani pasta, but you could also use bowties, ziti, or penne. It’s best to ude a nice, chunky pasta. The cellentani works well, with the creamy texture of the dressing. It soaks into the noodles without making them too soggy.
Place the cooked and cooled pasta into a large serving platter. Place the sliced tomatoes on top.
Place your rotisserie chicken into a medium sized mixing bowl and toss with the yoshida or soy sauce. Place it into the serving platter.
Grab some fresh mozzarella balls and place the onto the platter.
In a large glass measuring cup, mix together the pesto and mayo until well combined. Pour just half of it over the top of the salad.
Drizzle the whole salad with some of the balsamic glaze, then stir it all together, until well combined.
Cover and refrigerate for at least 1 hour, and up to 6 hours.
Just before you are ready to serve, add the remaining dressing and stir it well to combine. Arrange the sliced avocado and fresh basil leaves over the top of the salad.
Drizzle with a bit more balsamic glaze and serve immediately.
Ingredients
- 1 (1 lb) box cellentani pasta (or penne, ziti or bowtie pasta)
- 2 pints grape tomatoes, sliced in half
- 2 C rotisserie chicken, chopped
- 2 Tb Yoshida sauce OR 1 Tb soy sauce
- 1 (8 oz) package fresh mozzarella balls
- 1 C mayonnaise
- 1 C fresh basil pesto (Sam's Club & Costco both sell great options)
- balsamic glaze
- 1 avocado
- 10-12 fresh basil leaves (optional)
Instructions
- Grab your pasta of choice and cook it according to the package instructions. We used this nice hearty cellentani pasta, but you could also use bowties, ziti, or penne. It's best to use a nice, chunky pasta. The cellentani works well, with the creamy texture of the dressing. It soaks into the noodles without making them too soggy.
- Place the cooked and cooled pasta into a large serving platter. Place the sliced tomatoes on top.
- Place your rotisserie chicken into a medium sized mixing bowl and toss with the yoshida or soy sauce. Place it into the serving platter.
- Grab some fresh mozzarella balls and place them onto the platter.
- In a large glass measuring cup, mix together the pesto and mayo until well combined. Pour just half of it over the top of the salad. Cover the remaining dressing and store it in the refrigerator.
- Drizzle the whole salad with some of the balsamic glaze (2-3 tablespoons), then stir it all together, until well combined.
- Cover and refrigerate for at least 1 hour, and up to 6 hours.
- Just before you are ready to serve, add the remaining dressing and stir it well to combine. Give it a taste and add a bit of salt and pepper to your liking.
- Arrange the sliced avocado and fresh basil leaves over the top of the salad.
- Drizzle with a bit more balsamic glaze and serve immediately.
Recipe from my sister in law, Mary Ehrhart
