Chicken Pesto Pasta Salad
Ingredients
Pesto
- 1/2 cup walnuts
- 5-10 garlic cloves
- 1 cup fresh basil leaves, packed
- 1/2 cup parmesan cheese
- 1/4 cup olive oil or more as needed
Pasta salad
- 1 pound pasta (any bite-sized pasta)
- 8 ounces boneless, skinless chicken breast
- 1 cup grape tomatoes
- 8 ounces mozzarella cheese
- 4 basil leaves
- 2 tablespoons parmesan cheese
Preparation
In a large pot bring water to boil to cook the pasta. Cook to al dente, then drain pasta, saving 1/4 cup of the water for later. Rinse with cold water to remove starch and stop the cooking process.
Meanwhile, in a food processor, pulse walnuts and garlic to small bits. Then add basil leaves and pulse until well blended. Start with 1/4 cup of olive oil and slowly add to the basil mixture, with the food processor on low speed. Add the grated parmesan cheese and pulse until combined evenly. If mixture seems too dry, add additional olive oil until it looks easily spreadable.
Place pasta back in pot, then add pesto mix and stir to coat evenly. If the pesto isn't covering evenly, add in reserved pasta water a spoonful at a time until it looks even. If you forgot the pasta water, add a little bit of olive oil.
Toss in shredded chicken, halved tomatoes, cubed mozzarella and stir until well combined. Store in the fridge until ready to serve.
Sprinkle strips of basil and fresh parmesan over the top for garnish if desired just before serving.
Notes
You can also make this recipe in a flash with storebought pesto.
Store leftovers in the fridge for up to 3-4 days.
