By Memorial Day weekend approaching and it will be the first real holiday weekend in fifteen months. Sean wants to drive up to his cousin's place in New Hampshire for the weekend -- lake, dock, boat that may or may not start. I said yes before he finished asking. We need a weekend that is somewhere other than South Boston. We need to show the kids what water that is not the harbor looks like.
Liam has been asking questions about the lake for four days. Where does the water go. Do fish live in it. Can he catch a fish. Can he eat the fish if he catches it. Sean has been answering carefully: the lake drains to rivers to ocean eventually, yes fish live in it, possibly he could catch one, yes you can eat it if you catch it but you have to clean it first. Liam has weighed the cleaning requirement and has decided it is worth it. He wants the fish. He is going to catch a fish at the lake this weekend. I give this a forty percent probability, which is higher than I expected to give it.
The pediatrician says Nora is in a vocabulary explosion phase -- eighteen months is typically when language accelerates. She is a few months ahead of schedule. I am not surprised. She has been assessing things and identifying names for them since she was eight months old. She was always going to do this early.
Packed food for the weekend: cold pasta salad, sandwiches, the cookie tin. Car trip food for two toddlers has its own calculus. We are prepared. We are bringing extra wipes.
When I knew we were finally going—actually going, lake and dock and possibly-starting boat and all—I wanted the food to match that feeling: something I could make the night before, tuck into the cooler, and not think about again until we were pulling into the driveway with two road-weary kids and a dad who’s already scanning for the boat. This balsamic chicken pasta salad is exactly that. It holds up in the cold, it travels without complaint, and it tastes like something you made on purpose, not just something you grabbed.
Balsamic Chicken Pasta Salad
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6
Ingredients
- 1 lb boneless, skinless chicken breasts
- 12 oz rotini or penne pasta
- 1/3 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup red onion, thinly sliced
- 1/2 cup fresh mozzarella, cubed (or shredded Parmesan)
- 1/4 cup fresh basil leaves, torn
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
- Grill or cook the chicken. Season chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook chicken 6–7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest 5 minutes, then slice or cube.
- Make the dressing. Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, and minced garlic until emulsified. Season with salt and pepper to taste.
- Combine the salad. In a large bowl, combine cooled pasta, chicken, cherry tomatoes, cucumber, red onion, and mozzarella. Pour dressing over the top and toss well to coat.
- Add fresh herbs and chill. Fold in torn basil. Cover and refrigerate at least 1 hour before serving—or overnight. Toss again before serving and adjust seasoning as needed.
Nutrition (per serving)
Calories: 410 | Protein: 31g | Fat: 12g | Carbs: 46g | Fiber: 3g | Sodium: 380mg