Pesto Rotini with Smoked Chicken

This is a cold main dish that is perfect for picnics and family gatherings. It can be made in vegetarian or even vegan form, although I do enjoy it with smoked chicken and fresh mozzarella as shown here. It does not spoil easily so you don't have to worry about it being kept cold. 

Julian's Pesto Rotini with Smoke Chicken

I got my smoked chicken breasts at Nueske's in Wisconsin, but any good brand will do. 

The ingredients list below is what I'm using today, but you can use more or less of any and even substitute for other favorites. It's simple to make but best started a day ahead to give the rotini (or other pasta noodle... I like bow tie pasta in this too) time to absorb some of the pesto flavor. You can skip that step if you don't have time and just make it all right before you need to serve it. 

Ingredients

1 pound tri-color rotini (or other favorite pasta)

8 tablespoons basil pesto, divided in half

1/2 cup extra virgin olive oil, divided in half

2 red, green or yellow bell peppers, chopped into bite sized pieces

8-10 ounces cherry tomatoes, halved

1/2 large red onion, chopped into bite sized pieces

8 ounces fresh mozzarella pearls

16 ounces smoked chicken breast skin removed and 

         chopped into bite sized pieces (2, 8 ounce packages) 

salt and pepper, to taste

Instructions

Cook the pasta per the package directions until just al dente. Drain and rinse with cold water until chilled. Drain thoroughly and transfer to a mixing bowl. Add half of the basil peso and half the olive oil and toss to combine. Cover and refrigerate overnight or for four hours to allow the pasta to soak up the basil flavor. 

Prepare the chicken and vegetables by cleaning and cutting into bite sized pieces. 

Remove the prepped pasta from the refrigerator and stir gently to loosen. Add the peppers, cherry tomatoes, onion, fresh mozzarella pearls and chicken. Stir gently to combine. Add the remaining 4 tablespoons basil pesto and about half of the remaining olive oil. Stir gently to combine. Taste and add more oil if needed, and salt and pepper to taste. If letting the pasta sit refrigerated for more than an hour or so, stir again and add more oil, salt or pepper if needed.