Prep 15 mins
Cook 15 mins
Orecchiette are born from traditional Apulian cuisine, a region in southern Italy. Here they are also called "strascinate" (from the Italian verb "to drag" ), because they used to be dragged with the thumb on the rolling board to obtain their characteristic curve. If you can find Orecchiette (Barilla makes a good one) try using it...if not, use medium shells.
- 1 (16 ounce) package medium pasta shells (preferred) or 1 (16 ounce) package orecchiette (preferred)
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup balsamic vinegar
- 1 cup tomatoes, diced
- 1 cup bell pepper, diced
- 1⁄2 cup scallion, sliced small
- 3 cups cubed cooked chicken
- 1⁄4 cup fresh basil, chopped or 2 -3 teaspoons dried basil
- salt and pepper
- 4 ounces feta cheese with herbs, basil flavored (optional)
- 1⁄4-1⁄2 cup parmesan cheese
- Cook pasta with salt according to package directions.
- Drain and place hot pasta in mixing bowl.
- Pour olive oil and balsamic vinegar over pasta. Add tomatoes, bell peppers, scallions, and chicken; Toss well.
- Add basil, salt, pepper, feta, and Parmesan cheese.
- Toss well and serve immediately.
Made this tonight and it was wonderful! I wish I hadn't gotten full so I could have eaten more. :)