This recipe combines an Italian idea, a Spanish technique, and an American invention, and turns them into a perfectly harmonious pasta salad you’re going to want to make again and again. It’s one of those dishes that, after one taste, you’ll go: Why have I never made this before? It would be especially delightful in summer with sweet, in-season tomatoes and flavorful basil, but you can make this any time of year for a super-satisfying, unique twist on the traditional summer side.
Ingredients
- 4
large beefsteak tomatoes (about 3 lb. total), 3 grated on the large holes of a box grater, 1 coarsely chopped
- 2
cloves garlic, finely grated
- 1 tbsp.
kosher salt, plus more
- 1 tsp.
granulated sugar
- 4 tbsp.
extra-virgin olive oil, divided
- 1 lb.
fusilli
- 2
boneless, skinless chicken breasts (about 1 1/2 lb. total)
-
Freshly ground black pepper
- 1 c.
balsamic vinegar
- 3 tbsp.
brown sugar
- 8 oz.
mozzarella, torn into bite-size pieces
- 1/4 c.
fresh basil leaves, torn
Description
- Step 1In a colander or fine-mesh sieve, strain grated tomatoes. Transfer to a large bowl. Add garlic, salt, granulated sugar, and 2 tablespoons oil. Let marinate until ready to use.
- Step 2Meanwhile, preheat oven to 350°. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain and return to pot. Add 1 tablespoon oil and toss to prevent sticking.
- Step 3Pat chicken dry with paper towels; season with salt and pepper on both sides. In a medium heatproof skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook chicken, turning occasionally, until browned on both sides, about 2 minutes per side. Transfer to oven and bake until an instant-read thermometer inserted into thickest part of chicken registers 160°, 15 to 20 minutes. Let cool.
- Step 4Transfer chicken to a cutting board. Cut into bite-size pieces.
- Step 5In a small pot, bring vinegar and brown sugar to a boil, whisking and scraping bottom to prevent sugar from burning. Reduce heat to medium and cook, stirring occasionally, until thickened and syrupy, 12 to 15 minutes.
- Step 6Transfer chicken and tomato mixture to pot with pasta and toss to combine. Transfer pasta salad to a platter or divide among bowls. Top with mozzarella, basil, and chopped tomatoes, then drizzle with balsamic glaze.