Chicken Pasta Salad


2 grilled chicken breast, cut into bite size pieces

1 small container, mozzarella balls

1 small box, orecchiette dried pasta

1/4 diced, sundried tomatoes

1 shallot, small diced

2T, balsamic vinegar

1/2 cucumber, quartered and sliced into small pieces

1 celery, halved and cut into small pieces

1/2 cup, black olives

1 cup, fresh basil torn

pinch of salt

1/3 cup olive oil

1 tsp cracked black pepper


1. Cook pasta according to directions on box. Toss pasta in olive oil, cool, and set aside.

2. In a large bowl add the shallot, balsamic vinegar, oil, salt, and pepper.

3. Let that sit for a few minutes to take out the harshness from the shallot.

4. Add all remaining ingredients. Toss to combine. Refridgerate until cold and then serve!

Heather Sinyard