basil balsamic pasta salad
meal prep for busy people who want to eat whole
This pasta salad makes such good lunch prep because it stores well, it doesn’t get soggy, it can be enjoyed hot or cold, and it’s made with chicken thighs, which don’t get dry in the fridge like chicken breasts do.
When storing this for meal prep, store the noodles, chicken, tomatoes, and dressing tossed together, and sprinkle fresh basil on top right before serving. If you want to serve the dressing separate, that works well too! I love this recipe with fresh mozzarella pearls added, and I just add them when serving if I do add them!
I love every aspect on this dish honestly. The chicken thighs and the dressing are the major highlights for me. The chicken is so juicy and flavorful and the dressing has the sweetness and bite from the balsamic along with the nuttiness from the olive oil and just the right amount of garlic. I do recommend getting high quality aged balsamic and olive oil, it’ll make the flavor so much better!
Lunch is often one of the culprits of falling short on your health goals. Processed food, eating out, snacking, or forgetting to eat are some of the main pitfalls of lunch — usually because lunchtime is busy and/or you may not be home. This is why lunch prep is something I talk about so often! It can be a small step that makes a huge difference in your holistic health :)
Basil Balsamic Pasta Salad
Serves 5-6
Total time: 1 hour
Ingredients
For the Chicken
6 bone-in skin-on chicken thighs
1 tbsp paprika
1 tbsp garlic powder
½ tbsp oregano
½ tbsp onion powder
1 ½ tsp salt
1 tsp cracked pepper
For the Pasta Salad
10 oz penne pasta
1 c fresh basil, chopped
1 ½ c grape or cherry tomatoes
Balsamic glaze, for topping
For the Dressing
1 garlic clove, minced
1/3 c olive oil
3 tbsp balsamic (aged, if possible)
Pinch of salt and cracked pepper
Instructions
1. Preheat the oven to 425F. Line a baking sheet with parchment paper.
2. Pat the chicken thighs dry with paper towels and place onto the baking sheet.
3. In a small bowl, mix the spices.
4. Lift the skin on the thighs and season underneath, rubbing the seasoning mix into the meat.
5. Place in the oven for 35-38 minutes, or until the internal temperature reaches 165F. Rest on the counter for 10+ minutes before shredding.
6. While the chicken cooks, boil the pasta, chop the basil, and make the dressing (just whisk the ingredients for the dressing in a cup or bowl).
7. Move the chicken from the baking sheet to a cutting board. Using forks, remove the skins and shred the chicken. Discard the bones and skin.
8. In a large bowl, toss the pasta, chicken, tomatoes, basil, and dressing. When serving, drizzle with balsamic glaze.
Other yummy toppings I recommend for this dish:
1. Fresh mozzarella pearls (this is my favorite one!)
2. Sun-dried tomatoes
3. Spinach (if you want more of a salad-feel)
4. Fresh shredded parmesan
5. Add red chili flakes to the dressing (if you want a spicy kick)
P.S. I shared a tutorial of making this meal on my Instagram!
Enjoy!!
xoxo, Sav
