This is probably our most favorite “go-to” recipe. I can make this and store it in the refrigerator for days. I love to take it to lunch and my daughter will even take it to school in her lunchbox. Sadly, we are on a no-dairy trial with my daughter right now, so I wouldn’t dream of torturing her by making this. So rather than MAKE IT, I will SHARE IT!!!
Grilled Chicken Pasta Salad
Marinade: 1/2 c. Olive Oil; 2-3 cloves of garlic, chopped; 2 Tbsp. Worcestershire Sauce; 2 Tbsp. Soy Sauce
Combine all marinade ingredients in a glass dish. Dip 4 boneless, skinless chicken breasts in marinade and turn to coat; sprinkle with black pepper. Marinate at least an hour. Grill chicken and cut into bite-size pieces.
Cook 1 lb. of rotini and drain.
Add 2 cups of Parmesan Cheese and 1 cup of Olive Oil.
Add 1 1/2 cups of cherry tomatoes, cut in half.
Add chicken breast and as much chopped basil as you like. I personally like to add a big handful!
This tastes even better if refrigerated for the day or overnight. Joe likes to heat it up a little, but I like it cold.
Also, if you don’t have time for grilling chicken, we have found that a cooked rotisserie chicken from the grocery store will do in a pinch (and we do it this way A LOT).
You can play around with the recipe since I know some people may prefer less olive oil and some may even like to add a small can of black olives.
I hope you enjoy this as much as my party of six does!!!