- 1 pint cherry tomatoes, halved
- 4 ounces bocconcini (about 12 small mozzarella balls), halved
- 1/2 cup torn fresh basil
- 1/4 cup red wine vinegar
- 1-1/2 tbsp olive oil
- 8 ounces rigatoni
- 1 cup shredded cooked chicken breast
Mix together tomatoes, bocconcini, basil, vinegar, and oil in serving bowl. Let stand at 10 minutes.
Cook pasta according to package directions; drain. Add hot pasta and chicken to tomato mixture, stirring to coat well.
If desired, season with salt and pepper to taste and garnish with fresh basil leaves.
6 servings
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Adapted from Prevention magazine