Step 1

Cook pasta until al dente, drain and cool.

Step 2

Cut the chicken breasts into 1/2 inch chunks. Put the chicken chunks into a gallon size ziploc bag. Add marinated in oil from the mozzarella pearls from the container into the bag. Add a tbsp of balsamic vinegar inot the bag. Place the bag into the fridge and marinate for an hour; up to overnight.

Step 3

Pour 2-3 tbsp of the marinated oil from the ziploc ino the pan. Set the pan to medium high heat. Once the oil is heated up add the chicken chunks ino the pan and discard the rest of the oil. Saute at medium until all sides are browned and cooked through. Once the chicken is done set aside in a bowl or plate.

Step 4

To make your dressing, in a cruet or mason jar add in vinegar, water, italian dressing mix, and shake that together. Then, pour in the olive oil and shake it together until combined. In a separate measuring cup or bowl add mayo and a ½ cup of that italian dressing. Mix that together until fully combined.

Step 5

In a large serving bowl, pour in the pasta and half of that creamy italian dressing mayo mixture and toss that together until combined. Next, add in the halved cherry tomatoes, halved mozzarella pearls, and chopped basil. Toss. Add the chicken into the bowl. Then, pour in the other half of the creamy italian dressing mayo mixture and gently toss that together until fully incorporated. Garnish with fresh parsley and a drizzle of balsamic glaze or vinegar.

Step 6

Chill for at least an hour or even better overnight before serving.

Step 7

Toss pasta with cherry tomatoes, mozzarella, and basil.

Step 8

Drizzle with olive oil, season with salt and pepper.

Step 9

Top with balsamic glaze just before serving.