Pesto Pasta Salad Recipe
This quick and easy Pesto Pasta Salad recipe is made with fresh ingredients and loads of flavor! This is the perfect side dish for any get together, backyard bbq, or potluck.
Servings:4 servings
Ingredients
- 17 ounces short pasta noodles
- ⅔ cup prepared Italian salad dressing
- ½ cup pesto
- 2 cups fresh baby spinach
- 1 cup fresh arugula
- 2 cups shredded chicken, rotisserie chicken works well
- ½ cup cherry tomatoes, halved
- ⅓ cup shredded parmesan cheese
- grated parmesan cheese and 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 tightly and store in fridge up to 24 hours before serving.
Nutrition
Calories: 860 kcal, Carbohydrates: 97 g, Protein: 39 g, Fat: 34 g, Saturated Fat: 7 g, Cholesterol: 76 mg, Sodium: 744 mg, Potassium: 585 mg, Fiber: 5 g, Sugar: 6 g, Vitamin A: 2297 IU, Vitamin C: 9 mg, Calcium: 195 mg, Iron: 3 mg
