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Pasta Salad with Paradiso, Chicken, and Arugula


Pasta Salad with Paradiso, Chicken, and Arugula
Paradiso is a creamy Italian-style cheese made in Holland. It is reminiscent of parmesan, but with the slightly sweet hints of gouda. In this salad Paradiso helps tie together the bright lemony dressing, the peppery arugula, and the juicy tomatoes.
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DRESSING
  1. 2 tablespoons lemon juice
  2. 1 teaspoon mustard
  3. 1 garlic clove, minced
  4. 6 tablespoons olive oil, divided
  5. Salt, to taste
  6. Ground black pepper, to taste
SALAD
  1. 8 ounces boneless, skinless chicken breasts, cut into strips
  2. ½ cup chopped hazelnuts
  3. 8 ounces penne pasta, cooked and drained
  4. 1 5-ounce package arugula
  5. 1 pint cherry tomatoes, halved
  6. 6 ounces Paradiso, thinly shaved (If you cannot get Paradiso, you can use Beemster Aged or Beemster Extra Aged in its place)
DRESSING
  1. Combine the lemon juice, mustard, and garlic in medium bowl. Slowly whisk in 4 tablespoons of the olive oil. Season to taste with salt and pepper; set aside.
SALAD
  1. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add chicken strips and cook through, about 8 minutes, stirring and turning occasionally. Remove the chicken and set aside.
  2. Wipe out skillet and add the hazelnuts. Cook 2 minutes or until lightly toasted, stirring frequently.
TO ASSEMBLE
  1. Toss the pasta with the chicken, toasted hazelnuts, arugula, tomatoes, and half of the Paradiso cheese. Pour dressing over pasta and toss until evenly coated. Top with remaining Paradiso cheese. Serve immediately or refrigerate until ready to serve.
Adapted from Beemster
Adapted from Beemster
culture: the word on cheese https://culturecheesemag.com/

Beemster

Beemster, the producer of Paradiso Cheese and the Beemster brand family of cheeses, is a cooperative of small family farms and master cheesemakers who have been honing their craft for three generations and counting! When you buy Beemster and Paradiso, you’re supporting small family farms, humanely treated cows, and a sustainable approach to cheesemaking.