Summer Antipasto Pasta Salad - Kidney Kitchen
Summer Antipasto Pasta Salad This fresh and flavorful pasta salad is filled with tender pasta, chicken and savory herbs.
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Pan
- Tongs
- Cutting board
- Chef's knife
- Sealed container
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
- Plastic wrap
- Refrigerator
- Stove
Ingredients
- 8-ounce dry rotini or fusilli pasta
- ½ pound chicken breast
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 teaspoon (1 clove) garlic, minced
- ¼ teaspoon pepper
- 1 teaspoon sugar
- 2 teaspoons dried oregano
- ⅓ cup fresh basil, chopped and divided
- ¼ cup parmesan, shredded
- ¼ cup mozzarella, shredded
- 1 ounce roasted red peppers, chopped
- 2 tablespoons capers, rinsed
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