Pesto Pasta Salad Recipe
User Reviews
5
Pesto Pasta Salad Recipe
Description
Pesto Pasta Salad Recipe brings together cooked short pasta and a variety of fresh ingredients including baby spinach, arugula, and shredded chicken. The addition of cherry tomatoes and generous Parmesan cheese lends both color and taste contrast. A dressing made by blending Italian salad dressing with pesto coats the salad, delivering a balanced mix of herbaceous and tangy flavors. The pasta’s tender texture and the crisp greens provide a pleasant mouthfeel throughout.
This salad is suitable for serving either fresh or after chilling, enhancing the melding of flavors over time. It works well as a side dish at barbecues or as a standalone meal for warmer days. The recipe's flexibility allows it to be prepared ahead, stored in the fridge up to 24 hours before serving without losing its texture and flavor.
When preparing, rinse the pasta with cold water post-boil to stop cooking and keep it firm. Toss the salad just before serving if chilled to revive the freshness of the greens and tomatoes. Topping with cracked black pepper and extra grated Parmesan before serving adds a final seasoning layer.
Ingredients
- 17 ounces short pasta noodles
- ⅔ cup Italian salad dressing prepared
- ½ cup pesto
- 2 cups spinach fresh baby
- 1 cup arugula fresh
- 2 cups chicken rotisserie chicken works well, shredded
- ½ cup cherry tomato halved
- ⅓ cup Parmesan Cheese shredded
- Parmesan Cheese grated parmesan, cracked black pepper, for topping
- black pepper grated parmesan, cracked black pepper, for topping
Instructions
- Boil pasta for 8-9 minutes until tender, rinse with cold water, drain, and place in a large bowl.
- Add spinach and arugula, shredded chicken, tomatoes, and parmesan cheese pasta bowl.
- Whisk together Italian salad dressing and pesto sauce until smooth, then pour over pasta. Toss to combine. Top with cracked black pepper and grated parmesan cheese as desired.
- Serve immediately or cover and chill up to 8 hours and toss just before serving.
Notes
- Cover the salad tightly and refrigerate; it keeps well for up to 24 hours before serving.
- For best texture, toss the salad again just before serving if chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 860 kcal
% Daily Value*
| Calories | 860kcal | 43% |
| Carbohydrates | 97g | 32% |
| Protein | 39g | 78% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 76mg | 25% |
| Sodium | 744mg | 31% |
| Potassium | 585mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2297IU | 46% |
| Vitamin C | 9mg | 10% |
| Calcium | 195mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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