Happy Sunday, pretty Ladies,
Today’s “in the Kitchen with D’Arcy,” I am bringing you a crowd favorite. This is a dish I take to parties or make for family BBQs. It’s easy to make. You can whip it up in 30 min. Taste great hot or cold and is fantastic the next day to make it ahead.
I love the flavor of Caprese, Tomatoes, mozzarella, and fresh basil. It makes for a great pasta dish and adds grilled chicken for protein.

Caprese bowtie pasta salad with chicken big enough for a crowd
2 boxes (1lbs box) of Barilla mini farfalle (cook as directed)
8 tomatoes chopped
4 chicken breasts grilled and chopped
2 cups chopped white onions
1 cup chopped fresh basil (I would do 2 cups next time)
2 cupped shredded mozzarella cheese
1 bottle of Newsman’s family recipe Italian dressing
1/2 cup balsamic Vineger
1/2 cup olive oil
2 tablespoons sea salt
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
Directions:
First, I cook the pasta as directed on the box, Then I marinate the chicken breast in olive oil, salt, pepper, and garlic, and my hubby grills it on the BBQ. (If planning, I always add extra chicken to the grill, then you’ll have grilled chicken later in the week.) As the pasta is boiling, I cut the tomatoes and onions, set them aside, and mix the dressing with the Newmans, Balsamic vinegar, sea salt, pepper, and garlic powder. When mixed up, add it to the tomatoes and onions, stir, and set aside.
Cut chicken into cubes, and set aside. Strain pasta, add olive oil to the pasta, and stir to keep it from sticking. In a large bowl ( I use an extra large wooden serving bowl), add 1/3 of the pasta, 1/3 of the tomato and onion mixture, and stir. Add chicken, stir, then repeat, stir, and repeat until all the pasta and tomato mixture is added and stir.
This process makes sure everything is thoroughly mixed. Then mix in cheese and stir. Add fresh basil and stir. I like to top it with more cheese and fresh basil. Serve warm or cold.
Watch My how-to make video Here


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“Caprese bowtie pasta salad with chicken”
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