Gluten-Free Marry Me Pasta Salad
Servings: 8 servings
Ingredients
- 3 (about 2 pounds) chicken breasts trimmed and sliced into cutlets
Marinade
- 3 Tbs oil from sundried tomatoes
- 2 Tbs olive oil
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp dried thyme
- ½ tsp red pepper flakes
Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup heavy cream
- 2/3 cup parmesan cheese
- 2 Tbs balsamic vineagar
- 4 cloves garlic minced
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- ½ tsp paprika
- 1 Tbs concentrated tomato paste
- Salt and pepper to taste
Pasta Salad
- 12 oz gluten free pasta cooked
- 14 oz artichoke hearts drained and roughly chopped
- 2/3 cup parmesan cheese grated
- 8 oz sun-dried tomatoes drained (save the oil) and roughly chopped
Instructions
- In a small bowl, combine the sun-dried tomato oil, olive oil, garlic powder, oregano, basil, thyme, and red pepper flakes to make the marinade.
- Place the chicken cutlets in a gallon-size resealable bag. Pour the marinade over the chicken, seal the bag, and gently toss until the chicken is well coated. Marinate for 15–20 minutes.
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil and place the chicken on the baking sheet.
- Bake the chicken for about 18-20 minutes, or until the internal temperature reaches 165°F. Remove from the oven and allow the chicken to cool completely. Once cooled, cut it into bite-sized pieces.
- While the chicken is cooking, prepare the dressing. In a medium bowl, combine the mayonnaise, sour cream, heavy cream, tomato paste, Parmesan cheese, balsamic vinegar, minced garlic, basil, thyme, oregano, red pepper flakes, and paprika. Season with salt and pepper to taste.
- Cover the dressing and refrigerate until you're ready to assemble the salad. If the dressing becomes too thick, stir in heavy cream one tablespoon at a time until it reaches your desired consistency.
- Cook the gluten-free pasta according to the package directions until al dente. Drain and rinse the pasta under cold water until completely cool. Transfer the pasta to a large mixing bowl.
- Add the cooled chicken, artichoke hearts, Parmesan cheese, and sun-dried tomatoes to the pasta.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to come together. If making the salad ahead of time, reserve a little dressing to stir in before serving if needed.
- Serve chilled.
Notes
Be sure to read all labels for gluten-free.
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