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5
from 1 vote
Pesto Pasta Salad
Pesto pasta salad is a savory pasta dish with garlic, cheese, tomatoes and chicken. Made in under 15 minutes, it's a great salad warm or cold as a make ahead meal.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Chicken, Main Course
Cuisine:
American
Servings:
6
servings
Author:
Andrea Updyke
Ingredients
16
oz
bow tie pasta noodles
1
cup
basil pesto
12.5
oz
chicken breast
1
pint
grape tomatoes
4
oz
fresh mozzarella pearls
Salt and pepper
Instructions
Fill a large pot halfway with water and boil over high heat.
Add the noodles and boil for 10-15 minutes, or until the noodles are al dente.
While the noodles are cooking, rinse and slice the tomatoes in half.
Remove from heat and strain, then run cold water over the noodles, gently mixing the noodles, for one minute.
Add the basil pesto and noodles to a large bowl and stir to coat the noodles.
Shred chicken or if using canned chicken, open and drain any liquid.
Add chicken, tomatoes, and mozzarella to the bowl and toss to combine.
Eat warm or cover the bowl and refrigerate for at least one hour before serving if serving cold.
Notes
Cover and refrigerate leftovers for up to 3 days.
Nutrition
Serving:
1
serving
|
Calories:
579
kcal
|
Carbohydrates:
63
g
|
Protein:
29
g
|
Fat:
22
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
56
mg
|
Sodium:
582
mg
|
Potassium:
588
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
1636
IU
|
Vitamin C:
12
mg
|
Calcium:
189
mg
|
Iron:
2
mg