This is my mom’s all time favorite pasta. With its nice light and zesty dressing and fresh basil accents it is the perfect side dish for any summer meal. I love being able to use my Burpee Cherry Tomatoes and fresh Basil from my garden during the summer months


  • 1 C. Olive Oil
  • 1 T. Butter
  • Juice of 1 Lemon
  • 1/4 C. Red Wine Vinegar
  • 3 Garlic Cloves (minced)
  • 1 t. Kosher Salt
  • 1/2 t. Fresh Cracked Pepper
  • 1 Box Campanelle Pasta
  •  1 1/2 C. Cherry Tomatoes (halved)
  • 1 lb Fresh Mozzarella Pearls
  • Fresh Basil
  • 1/3 C. (for pasta) + 1 C. (for chicken) Italian Dressing
  • 2 Chicken Breasts (butterflied then diced into 1 inch cubes)


  1. Marinated diced chicken in 1 C. italian dressing for about an hour.
  2. Heat butter in a large skillet and cook chicken then set aside.
  3. In a small bowl whisk together olive oil, red wine vinegar, lemon juice, garlic, salt & pepper.
  4.  Toss in cooked pasta and chicken.
  5. Add italian dressing and toss again
  6.  Tear and add tomatoes and cheese
  7.  Scatter with small basil leaves, and sprinkle with pepper.


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