Chicken Pesto Pasta Salad
Ingredients
- 2 cups cooked chicken breasts (diced (grilled is my favorite))
- 12 oz. farfalle pasta (bowtie, uncooked)
- 1 cup pesto
- ¼ cup Italian dressing
- 2-3 cups baby spinach
- 10 oz. about 2 cups cherry tomatoes halved
- 8 oz. fresh mozzarella pearls (or fresh mozzarella cut into cubes)
- ¼ cup grated Parmesan cheese
- salt and pepper to taste (kosher salt is preferred)
- optional: pine nuts (basil, cut into small strips…)
Instructions
- 1. Cook the pasta in a large pot of salted water, until al dente, according to instructions on the package. Once cooked, drain and rinse with cold water. Shake out any excess water.
- 2. Place pasta in a large bowl and stir in the pesto and Italian dressing. Add the cooked chicken and add to the bowl along with the baby spinach. Fold in the tomatoes, mozzarella, and Parmesan cheese. Season to taste with salt and pepper. Add olive oil or more Italian dressing if the mixture seems dry.
- 3. Cover and refrigerate until ready to serve. Before serving give it a stir.
- 4. Keeps in the fridge for up to 5 days.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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