John Myers
Lukewarm Pasta Salad
The perfect lukewarm pasta salad recipe with a picture and simple step-by-step instructions.
- 700 g Chicken breast fillets
- 500 g Pasta of your choice, e.g. gobetti
- Salt water
- 1 red, yellow and orange bell pepper each
- 2 Tomatoes
- 1 medium sized Zucchini
- 1 Onion
- 3 tbsp Olive oil
- 5 tbsp White balsamic vinegar
- Salt
- 1 pinch Sugar
- 100 ml Pasta water
- 2 tsp Vegetable broth powder
- 2 Packs Mozzarella, e.g. mini mozzarella balls
- 1 tbsp Clarified butter
- 3 tbsp Italian herbal mixture, frozen
- Clean and wash the peppers and cut into fine strips. Clean and wash the zucchini, halve lengthways and cut into slices. Wash and cut the tomatoes, set aside. Peel the onion, cut in half and cut into rings. Drain and drain the mozzarella.
- Wash the inner chicken fillets, pat dry and season with salt. Heat clarified butter in a pan and fry the fillets on both sides, about 3-4 minutes on each side. Remove and set aside.
- Cook the pasta in salted water according to the instructions on the packet, drain and collect the pasta water.
- In the meantime, heat the olive oil in a pan. Sauté the onion rings in it. Add the prepared vegetables and sauté them, turning several times. Add pasta water and vegetable stock powder, mix again. Turn off the stove, then add white balsamic vinegar, salt and sugar. Add the pasta, herb mixture and tomatoes to the vegetables and mix well, put everything in a large bowl and add a little olive oil (approx. 2 tbsp) if necessary.
- Arrange the pasta salad with chicken breast fillets and mozzarella balls on plates and serve.
- Tip 6: If you like, you can also spread black or green olives on it. Instead of chicken breast fillets, the salad can also be prepared with thinly sliced Italian salami. If you like it spicier, you can also add mild pepperoni.
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