Pesto Chicken Pasta Salad with Sun-Dried Tomatoes

• 8 oz penne pasta
• 8 oz cooked and diced chicken breast
• 1/2 cup pesto sauce
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Cook the penne according to package instructions until al dente. Drain and rinse under cold water to cool.
2. 2 In a large bowl, combine the cooked pasta, chicken, pesto sauce, sun-dried tomatoes, cherry tomatoes, red onion, and olives.
3. 3 Drizzle with olive oil and toss to evenly coat.
4. 4 Season with salt and freshly ground black pepper to taste.
5. 5 Sprinkle with grated Parmesan cheese and toss again.
6. 6 Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. 7 Garnish with fresh basil leaves before serving.

Equipment

• Large pot
• Large mixing bowl
• Colander

Variations

• Add grilled shrimp for a seafood twist.
• Toss in some mozzarella balls for extra creaminess.

Substitutions

• Substitute chicken with chickpeas for a vegetarian option.
• Use fresh basil pesto if store-bought isn't available.

Pairings

• Serve alongside a simple green salad.
• Offer with warm crusty rolls.

Nutrition

Tips

• Use rotisserie chicken for a quicker meal.
• For gluten-free, ensure pesto and pasta are gluten-free.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and refresh with extra pesto before serving.

Serving Suggestions

• Serve with a crusty baguette or garlic bread.
• Pair with a light Pinot Grigio for a refreshing meal.

FAQ