Ingredients
Equipment
Method
- Make the dressing: Combine the olive oil, balsamic vinegar, honey, shallot, garlic, fresh oregano, fresh basil, salt, pepper, and red pepper flakes in a glass jar and whisk until smooth. Taste and adjust seasoning as needed.
- Marinate the chicken: Toss the chicken tenders with one-third of the dressing. Let sit for at least 10 minutes, or marinate overnight in the refrigerator for best flavor.
- Grill the chicken: Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning once halfway through, about 8–10 minutes total.
- Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the pasta to al dente according to package directions. Drain well — do not rinse.
- Assemble the salad: Add the warm pasta, grilled chicken, mozzarella balls, cherry tomatoes, fresh basil, and avocado to a large salad bowl.
- Dress and toss: Pour the remaining two-thirds of the dressing over the salad and toss well to combine. Serve warm right away or allow to cool before refrigerating. The salad develops even more flavor as it sits.
Notes
Tip: Use marinated mozzarella balls for extra flavor. Add avocado right before serving if making ahead to prevent browning. The dressing is generous by design — it's the key to the whole salad. This pasta salad keeps well in the refrigerator for up to 4 days and tastes even better the next day.
