Ingredients:

  • 16 oz Rotini or Fusilli pasta
  • 1 tbsp salt
  • 2 cups cooked chicken breast, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup black olives, sliced
  • 8 oz mozzarella pearls
  • 3/4 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp honey

Instructions:

  1. Boil a large pot of heavily salted water. Add pasta and cook for 1 minute less than the package instructions for al dente. Drain and immediately rinse with cold water to stop the cooking process and remove excess surface starch. Let it drain thoroughly in the colander for 5 minutes.
  2. In a large bowl, combine the cubed chicken, halved tomatoes, diced cucumber, bell pepper, red onion, olives, and mozzarella. Toss gently to distribute colors evenly.
  3. Whisk all dressing ingredients (olive oil, red wine vinegar, oregano, garlic powder, salt, pepper, and honey) in a jar until emulsified.
  4. Pour half of the dressing over the pasta and vegetables. Stir well and refrigerate for at least 4 hours (or overnight).
  5. Just before serving, pour the remaining half of the dressing over the salad to restore the glossy finish and fresh tang.