Friday, March 2, 2012

Pesto Pasta Salad

I taught you all how to make the perfect pesto a couple of days ago, and now I'm here to show you how to take advantage of that green bowl of deliciousness in your fridge. This recipe is pretty versatile, and you can add any combination of ingredients to spice up the flavors of your pasta salad.

Grilled Chicken Pesto Pasta Salad

  • 1 box of rotini pasta noodles
  • 3 chicken breasts
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 1/2 cup kalamata olives, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup of freshly prepared pesto, feel free to add more!
  • 1/4 cup crumbled goat cheese
  • 1/2 cup parmesan cheese, divided

Cook pasta according to th directions on the box. Drain and let cool slightly.

Meanwhile, bake or grill chicken breasts. I seasoned mine with salt, pepper, and some lemon herb seasoning mix. Slice into strips. Set aside.

In a large mixing bowl, combine pasta, pesto, sun dried tomatoes, olives, cherry tomatoes, goat cheese, and 1/4 cup of parmesan cheese until well mixed.

Place sliced chicken breasts over the top of the pasta. Serve with remaining parmesan for the cheese lovers at the table.

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