This pesto chicken pasta salad features a tangy pesto dressing, fresh juicy tomatoes, peppery arugula, chicken, cheese, and toasty pine nuts. Perfect for potlucks, picnics, or as a side at your next BBQ.
Ingredients
- 8 ounces rotini pasta
- 1 , 6-ounce
- 0.25 cups red wine vinegar
- 2 cloves garlic , minced
- 0.25 teaspoons salt
- 3 cups cooked chicken
- 3 cups arugula or coarsely chopped baby spinach
- 2 cups cherry tomatoes , halved
- 2 ounces Parmigiano-Reggiano cheese , shaved, divided
- 0.25 cups pine nuts , toasted, divided
Instructions
-
1
Gather all ingredients.
-
2
Cook rotini according to package directions. Drain and rinse well under cold water; set aside.
-
3
Stir together pesto, vinegar, garlic, and salt in a large bowl.
-
4
Add chicken, cooked rotini, arugula, tomatoes, half of the cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours.
-
5
Top with remaining cheese and pine nuts before serving.
Nutrition Facts
Per serving
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