Pasta Salad with Smoked Chicken and Oven-Dried Tomatoes
Chef Stephan Pyles
Star Canyon
Dallas, Texas
Serves 6 to 8
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh basil
2 cloves garlic, minced
2 shallots, minced
1 tablespoon dry white wine
2 tablespoons white wine vinegar
1 tablespoon balsamic vinegar
½ cup plus 3 tablespoons olive oil
¼ cup corn oil
Salt and freshly ground pepper to taste
9 ounces dried pasta such as fusilli or penne
½ cup cooked black beans
½ red bell pepper, seeded and cut into ¼-inch-wide strips
2 yellow bell peppers, seeded and cut into ¼-inch-wide strips
1 small carrot, coarsely chopped
5 tomatillos, husked and diced
¼ pound fresh mozzarella cheese, diced
½ pound smoked chicken breast meat, diced
1 cup oven-dried cherry tomatoes
In a bowl, combine the cilantro, thyme, 1 tablespoon of the basil, half of the garlic, and the shallots. Mix well, then whisk in the wine and both vinegars. Slowly drizzle in the ½ cup olive oil and all the corn oil, whisking constantly. Season the vinaigrette with salt and pepper, and set aside.
In a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain and place in a large serving bowl. Add the remaining 3 tablespoons olive oil and toss well. Set aside to cool.
When the pasta is thoroughly cool, add the black beans, bell peppers, carrot, tomatillos, mozzarella, smoked chicken, dried tomatoes, and the remaining basil and garlic. Toss with the reserved vinaigrette and adjust the seasoning. Cover and refrigerate to chill slightly, about 20 minutes.
