Italian Chicken-Pesto Pasta Salad - cooking recipe

Ingredients
    1 1/2 lbs penne (or large pasta of choice) or 1 1/2 lbs spiral pasta (or large pasta of choice)
    2 -3 tablespoons oil
    2 plum tomatoes, chopped (Roma tomatoes)
    2 cups chopped cooked chicken (can use more)
    salt (to taste)
    1/2 teaspoon fresh ground black pepper (or to taste)
    1/3 - 1/2 cup grated parmesan cheese
    PESTO DRESSING
    1 cup prepared pesto sauce (use homemade or purchased, for a stronger flavor increase to 1-1/4 cups)
    1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
    2 tablespoons lemon juice
    1 1/2 cups mayonnaise (do not use salad dressing)
Preparation
    Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
    Drain the pasta well in the colander.
    Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
    Add in chopped tomatoes and cooked cubed chicken; toss to coat.
    For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
    Add in the mayonnaise and pulse until blended.
    Add the mayo mixture to the pasta mixture; toss to combine.
    Mix in the Parmesan cheese then season with salt and pepper.

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