Chicken Pesto Pasta Salad

Chicken Pesto Pasta Salad: A Summer Delight

Chicken Pesto Pasta Salad is a perfect summertime side dish or light lunch. It’s packed with flavor from the creamy pesto, juicy chicken, and fresh vegetables, and it’s incredibly easy to throw together. This recipe is customizable, so feel free to add your favorite ingredients!

Ingredients:

• 1 pound (454 g) short pasta (such as penne, rotini, or fusilli)
• ½ cup (120 ml) pesto
• ½ cup (120 ml) mayonnaise or Greek yogurt
• 2 cups (400 g) cooked and shredded chicken breast
• 2 cups (50 g) cherry tomatoes, halved
• 1 cup (50 g) baby spinach or arugula
• ½ cup (50 g) crumbled feta cheese (optional)
• ¼ cup (60 ml) chopped fresh basil (optional)
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
2. In a large bowl, combine the cooled pasta, pesto, mayonnaise or yogurt, chicken, tomatoes, spinach or arugula, and feta cheese (if using).
3. Toss everything together until well coated. Season with salt and pepper to taste.
4. Garnish with fresh basil (if using) and serve immediately. Alternatively, refrigerate for at least 30 minutes for chilled pasta salad.

Tips:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavor will develop even more overnight!
• For a richer flavor, use a combination of pesto and mayonnaise.
• Feel free to add other vegetables like chopped bell peppers, sliced red onion, or crumbled carrots.
• Want a vegetarian option? Simply omit the chicken and add an extra cup of cooked chickpeas or white beans.