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Pesto Pasta Salad
This pesto pasta salad tastes like Summer. Perfect for meal prep!
SERVES
4
CALORIES
310
COOKING TIME
14 mins
DIFFICULTY
simple
What is pesto pasta salad?
Pesto pasta salad is a simple and tasty dish made with cooked pasta, mixed with pesto sauce, and often served with vegetables, cheese, or nuts. It’s a cold, refreshing salad perfect for warm weather.
Can I meal prep pesto pasta salad?
Yes, pesto pasta salad can be made ahead of time. It actually tastes better after the flavours have had time to meld together. Just store it in the fridge for up to 2-3 days!
What pasta is best for pesto pasta salad?
Short pasta shapes like fusilli, penne, or farfalle work best for pesto pasta salad. The twists and shapes help hold onto the pesto sauce, giving each bite full of flavour.
Can I use store-bought pesto for pasta salad?
Yes, store-bought pesto is fine to use. It saves time and still gives great flavour. Just make sure to check the ingredients if you want a more natural option.
What can I add to pesto pasta salad?
You can add a variety of ingredients to pesto pasta salad, like grilled chicken, mozzarella, olives, sun-dried tomatoes, or roasted vegetables. The possibilities are endless!
Is pesto pasta salad healthy?
Pesto pasta salad can be a healthy option if you use whole grain pasta and fresh, nutrient-packed ingredients like vegetables and lean protein. However, the pesto sauce is quite rich in fats, so enjoy it in moderation as part of a balanced diet.
How long does pesto pasta salad last in the fridge?
Pesto pasta salad will last for up to 2-3 days in the fridge if stored properly in an airtight container.
Method
Step 1
To a bowl, make your dressing by mixing all the ingredients above.
Step 2
To the same bowl, add your cooked pasta, cooked chicken, sundried tomatoes, rocket, basil and some grated parmesan.
Step 3
Give that a good mix then serve into bowls or containers.
Ingredients
2 cooked chicken breasts, cut into chunks
200g cooked pasta of choice
170g sundried tomatoes, chopped
Handful of fresh basil, diced
1 big handful of rocket
1-2 tbsp parmesan, grated
For the dressing:
2 tbsp green pesto
4 tbsp Greek yoghurt (0% fat)
Juice of 1 lemon
Salt and pepper
