Ingredients
For the salad:
300 g (10 oz) pasta (penne, fusilli, or bowtie)
2 chicken breasts, cooked and sliced
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup mozzarella balls or cubed cheese
1/4 cup fresh basil, chopped
For the balsamic dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
1 clove garlic, minced
Salt and black pepper, to taste
Instructions
Cook pasta in salted boiling water until al dente. Drain and let cool.
Season chicken with salt, pepper, and a little olive oil, then grill or pan-cook until golden. Slice.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper.
In a large bowl, combine pasta, chicken, tomatoes, cucumber, red onion, mozzarella, and basil.
Pour dressing over the salad and toss until everything is evenly coated.
Chill for 15–30 minutes for best flavor, then serve cold or at room temperature.