1/4 cup Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
2 1/2 cups cooked, shredded rotisserie chicken
2 cloves garlic, smashed
1 cup torn basil leaves
1 pint cherry tomatoes, halved
1 small white onion, sliced
1 tablespoon fresh lemon zest
Natural Fine Sea Salt
Freshly ground black pepper
5 ounces mozzarella, torn
Cook pasta in a large pot of salted, boiling water for al dente texture. Drain and rinse with cold water. In a small bowl, pour vinegar and slowly whisk in olive oil to create the dressing. In a large serving bowl, combine pasta, chicken, garlic, basil, tomato, onion, lemon zest, salt and pepper. Toss well. Top with torn mozzarella and drizzle with vinaigrette to serve.
Thank you Carla Harrold
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