BY NOEL CUNNINGHAM
Pasta salads are perfect for summer days when it is just too hot to eat a hot pasta dish.
This classic summertime pasta salad, with scotch bonnet pesto, sweet peppers, chicken breast, and Parmesan is a definite crowd pleaser and versatile for any gathering. Instead of store-bought pesto I made my own with just a few handfuls of ingredients. I enjoy making my own pesto when basil is in abundance and that way, I get to add what flavor I want. For this pesto I infused scotch bonnet pepper for heat and flavor. With this salad you can add any vegetables that you like such as diced cucumbers, olives, and tomatoes. You can also serve it on a bed of chopped romaine lettuce for an extra crunch. Feta cheese also takes it to another level. For a fun experience I served my salads in party cups.
To keep everything fresh and bright, combine all ingredients right before serving. This pasta salad is simple and straightforward.
Serves: 4-6 people
Ingredients
- 1/2 pack Barilla Farfalle pasta
- 2 chicken breasts
- 1/4 cup Chef Noel’s Spicy Basil Pesto (see recipe below or use your favourite brand)
- 1 small red sweet pepper, sliced
- 1/3 cup parmesan cheese
- Salt to taste
For the Pesto:
- 2 cups fresh basil, blanched
- 1/2 cup pine nuts, lightly toasted
- 1 1/2 cups extra virgin olive oil
- 4 cloves garlic
- 1/4 parmesan cheese
- 2 tsp. lime juice
- 2 tsp. salt
- 1/2 scotch bonnet pepper, deseeded
Make the pesto: In a food processor purée the blanched basil and pine nuts with remaining ingredients until smooth. Keep refrigerated.
Season chicken breast with salt and pepper then place in a heated skillet, sear breasts on both sides until golden brown. Place in the oven for 5 minutes and bake at 350 degrees F or 180 degrees C. Let cool before slicing.
Cook pasta according to package instructions until al dente. Drain the pasta when done, rinse it under cold water and shake out as much of the excess water as you can.
Add the pasta to a bowl with the pesto. Stir to combine so the pasta is totally coated in the pesto. Toss in the grated parmesan and sweet peppers.
Place pasta in the refrigerator to chill. When ready to serve, add to a party cup (like I do) or on a plate topped with grated parmesan cheese and sliced chicken.
