- 1
- 60 mins
Ingredients
- 1 pound Bow Tie Pasta
- 8 ounces Bocconcini (cherry-sized mozzarella balls)
- 1 pound Cherry Tomatoes
- 1 cup Basil Leaves (loosely packed, torn)
- 1 Rotisserie Chicken (Skin Removed and Diced)
- Roasted Garlic Dressing
- 1 head Garlic (roasted)
- 2 tablespoons Red Wine Vinegar
- 3 tablespoons Balsamic Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- 1/2 cup Extra Virgin Olive Oil (plus more)
- Salt and Freshly Ground Pepper to taste
Preparation
Step 1
Preheat oven to 400°F.
Cut the top of the head of Garlic off, to expose Garlic Cloves without removing much of them. Drizzle with Olive Oil and season with Salt and Pepper. Wrap with tin foil and place in the oven to roast until golden brown and soft, about 45 minutes. Uncover and set aside to cool.
Meanwhile, place Cherry Tomatoes on a baking sheet. Drizzle with Olive Oil and season with Salt and Pepper. Roast Tomatoes for 15 minutes, or until they begin to brown and burst open. Remove from oven and set aside.
Bring a large pot of salted water to a boil. Follow package instructions and cook Pasta until al dente. Drain and spread out on a baking sheet. Drizzle with Olive Oil, toss to coat and set aside to cool.
When Garlic is cool enough to handle, squeeze Cloves out of the skin into the base of a blender. Add Red Wine Vinegar, Balsamic Vinegar, Dijon Mustard, Honey, Olive Oil, and Salt and Pepper to taste. Blend until smooth and set aside.
In a large bowl, combine Pasta, Mozzarella Balls, Roasted Tomatoes, Basil, Rotisserie Chicken and Roasted Garlic Dressing to taste. Serve at room temperature.