Pesto Pasta Salad Recipe

By QualityFood

  • 30minutes
  • 4 servings
  • Overview
  • Ingredients
  • Substitutions
  • Directions

It’s prime time for fall picnics, and this light and fresh pesto pasta salad is just the ticket.

  • 375g spiral pasta, or other pasta of choice
  • 220g jar sun dried tomato strips in oil
  • 2 cups shredded cooked chicken
  • 250g / 1 1/2 cups cherry tomatoes , halved
  • 75g baby spinach (2 big handfuls)
  • 1 small red onion, quartered and finely sliced
  • 1 tsp mixed dried herbs
  • 100g feta, crumbled

Dressing:

  • 1/3 cup / 85 ml oil from sun dried tomatoes
  • 2 tbsp white wine vinegar
  • 1 garlic clove , minced
  • 1 tsp dijon mustard
  • 1 tsp white sugar
  • 1 tsp mixed dried herbs
  • 3/4 tsp salt
  • 1/2 tsp pepper 

Once the pasta and pesto are mixed up in a big bowl, you can add lots of other ingredients to add even more flavor to the salad such as; cannelloni beans, rinsed and drained, roasted broccoli, chopped, zucchini or summer squash, diced, cooked or raw, mozzarella cheese, diced.

Step 1

Drain oil from the jar of sun dried tomatoes. Measure out 1/3 cup of the oil, top with extra virgin olive oil if short. Reserve excess oil for another purpose. Add remaining Dressing ingredients. Mix well.

Step 2

Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool.

Step 3

Transfer into large bowl. Add spinach, chicken, tomato, onion, pour over Dressing. Toss well, sprinkle with dried herbs, toss again.

Step 4

Just before serving, sprinkle with crumbled feta. Best served at room temperature.

 

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87.45
(21.86 per serving)

Price is calculated based on Main Ingredients, scroll down to add more products

Main Ingredients Main Ingredients

From China

Garlic Bag

4.00
104.83
From Italy

Baby Spinach

9.76
From India

Red Onion

3.12
18.60
15.25