Tomato Basil w/ Cajun Chicken Pasta Salad
Serves: 5
  • 2½ cups mini penne pasta, cooked al dente and drained
  • 1 lb chicken breast, dice into small cubes
  • 1 teaspoon sea salt
  • 1 teaspoon cajun seasoning ( I used Old Bay Blackening season)
  • ½ teaspoon garlic powder
  • 6 medium vine ripened tomatoes, diced
  • Fresh basil leaves, chopped ( I used about 5-6 leaves)
  • 1-2 cloves garlic, minced (Can cook garlic prior if desired)
  • 1 tablespoon balsamic vinegar (more or less according to preferrence)
  • 1 tablespoon extra virgin olive oil
  • salt & pepper, to taste
  • Fresh Parmesan cheese, grated
  1. Mix together sea salt, cajun seasoning and garlic powder. (double if you like super seasoned and spicy chicken)
  2. Sprinkle seasonings over the cubed chicken and toss to distribute seasoning.
  3. Coat nonstick skillet in olive oil over medium heat.
  4. Cook chicken until done, being careful not to overcook. Set aside.
  5. In a large bowl toss together diced tomatoes, chopped basil and minced garlic.
  6. Stir in balsamic vinegar and olive oil.
  7. Stir in cooked pasta and chicken.
  8. Season lightly with salt and pepper (do not over salt, flavors will intensify as it chills)
  9. Refrigerate for 3 hours.
  10. When ready to serve, plate and top with fresh grated parmesan cheese.
Recipe by Divas Can Cook at