Cook penne al dente according to package instructions, drain and set aside to cool.
Whisk together the vinegar, olive oil, garlic, lemon zest, basil, salt and pepper in a small bowl.
Combine pasta, chicken, tomato, onion and mozzarella in a large serving bowl, toss well, evenly coat with vinaigrette, toss again and serve.
By Deeli from Richland, WA
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Fantastic! If you omit the mozzarella and later replace it with parmesan (fresh grated of course) after the dish has cooled its wonderful cold as a picnic dish. You rock Lila!
Mmmmm what if I used El Pollo Loco chicken? ;)
Attosa, you are such a tease! ;-) Oh, if only I could get my hands on some El Pollo Loco chicken I know I would feel like I had died and gone to heaven!
Aric, l Iove your idea of switching from mozzarella to Parmesan!
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