Chicken Pesto Pasta Salad
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Dried wholewheat pasta
- 120 g Cooked chicken (shredded)
- 4 Mini cucumbers (sliced)
- 3 tablespoons Pesto
- 20 g Rocket (arugula)
- 2 tablespoons Lemon juice
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 40 g Sun-dried tomatoes (chopped)
- 3 g Fresh basil (chopped)
- 70 g 0% fat Greek yogurt
- 20 g Parmesan (grated)
- 130 g Cherry tomatoes (quartered)
Method
- Cook 150 g Dried wholewheat pasta according to the packet instructions - usually around 12 minutes, , but you want it al dente so that it doesn't go mushy.
- Once cooked, drain and rinse under cold water to cool.
- In a large mixing bowl, add 3 tbsp Pesto, 70 g 0% Fat Free Greek yogurt, 20 g Parmesan, 2 tbsp Lemon juice, 1 pinch Sea salt and 1 pinch Ground black pepper. Mix well to combine everything.
- Add the cooled pasta, 120 g Cooked chicken, 20 g Rocket (arugula), 40 g Sun-dried tomatoes, 130 g Cherry tomatoes and 4 Mini cucumbers.
- Serve with 3 g Fresh basil on top.