Ingredients
Scale
- 2 cups (90 g) rocket (arugula) or baby spinach leaves
- 1 cup (200 g) cooked pasta of choice
- 1 cup (150 g) halved grape tomatoes
- 1 cup (160 g) shredded poached or roasted chicken
- ¼ cup (35 g) crumbled feta
- ¼ firmly packed cup (15 g) basil leaves
- 1 tbsp toasted pinenuts
- ¼ cup (25 g) freshly grated parmesan
Dressing
- 2 heaped tbsp pesto
- 2 heaped tbsp plain Greek yoghurt
- 1 tsp water
Instructions
- In a large bowl, combine the salad ingredients.
- In a small bowl, whisk the dressing ingredients.
- Drizzle dressing over the salad ingredients and toss to combine.
Notes
MAKE AHEAD
Prepare the salad as per the recipe up to 24 hours before consuming, but leave the rocket (arugula) and basil leaves to the side. Toss them through just before serving.
LEFTOVERS
This is best eaten immediately, but leftovers can be refrigerated and consumed within 24 hours.
- Prep Time: 10 mins
- Category: pasta salad
- Method: boil, comnine
- Cuisine: Italian