Description
This Pesto Chicken Pasta Salad is about speed, simplicity and flavour! All you have to do is cook the pasta and toss the ingredients in a bowl. Delicious as a main dish or side salad for your favourite meal.
Ingredients
1 pkg rotini pasta 450g, 16 oz.
1/2 cup Italian salad dressing (our favourite is Paul Newman’s)
1 cup Pesto (bottled or fresh)
3 cups shredded rotisserie chicken (I use both chicken breasts)
1/2 cup sun-dried tomatoes, chopped (optional)
Sprinkle of crushed red pepper flakes (optional)
1/2 cup fresh basil, sliced into strips
1 cup grated Parmesan cheese (optional another 1/4 cup to sprinkle on top)
1 cup grape or cherry tomatoes, sliced in half
1 cup chopped fresh baby spinach
1/4 cup balsamic glaze reduction, for drizzling on top of salad (see notes for how to make it)
Salt & Pepper to taste
1/4 cup balsamic glaze reduction, for drizzling on top of salad (see notes for how to make it)
Instructions
- In a large pot of salted boiling, water, cook pasta for 8 to 10 minutes until al dente. Drain pasta, rinse with cold water and set aside.
- In a small glass dish, mix together Italian salad dressing and pesto.
- In a large bowl, combine cooked pasta, chopped spinach, chopped basil, Parmesan cheese, sliced grape tomatoes and shredded chicken. Add in sun-dried tomatoes (optional).
- Whisk the dressing quickly again, then pour over top of salad and toss well to mix the dressing into all of the ingredients.
- Taste the salad and add salt and pepper to taste.
- If eating salad immediately, drizzle with balsamic glaze reduction. If you are eating the salad later, I suggest adding the balsamic glaze at that time.
- Cover and chill in refrigerator for up to 24 hours before serving.
Notes
How to make balsamic glaze reduction: In a small saucepan, combine 2 cups of balsamic vinegar with 1/2 cup brown sugar. Bring to a gentle boil, then simmer over medium heat for 10 minutes. Mixture should be reduced by half and coat the back of a metal spoon.
Storage Instructions: Cover salad and store in refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stove top
- Cuisine: American
Nutrition
- Serving Size: 1 helping
- Calories: 329
- Sugar: 5.4 g
- Sodium: 980.2 mg
- Fat: 19.6 g
- Saturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 16.1 g
- Fiber: 1.5 g
- Protein: 20.6 g
- Cholesterol: 46.9 mg
