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 jar basil pesto , 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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Campbell's® Slow-Cooker Chicken and Dumplings
The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix.
Manhattan Filet with Pan Sauce Bordelaise
This simple technique not only provides you with a NY strip steak that eats like a filet mignon but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of tea, you can always save the scraps for a Sunday sauce or meatballs. The overnight dry-aging step is optional but does add a little something extra to the final product.
Grandma's Old-Fashioned Yeast Rolls
This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.