Name: Creamy Pesto Pasta Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 2 cups of rocket or spinach leaves; 1 cup cooked pasta of choice; 1 cup halved grape tomatoes; 1 cup poached or roasted chicken, shredded; 1/4 cup feta cheese; 1/4 cup basil leaves; 1 tbsp toasted pinenuts; 1/4 cup freshly grated parmesan cheese; 2 heaped tbsp pesto; 2 heaped tbsp Greek plain yoghurt; 1 tsp water

Ingredients

Units Scale

2 cups of rocket or spinach leaves
1 cup cooked pasta of choice
1 cup halved grape tomatoes
1 cup poached or roasted chicken, shredded
1/4 cup feta cheese
1/4 cup basil leaves
1 tbsp toasted pinenuts
1/4 cup freshly grated parmesan cheese

Dressing

2 heaped tbsp pesto
2 heaped tbsp Greek plain yoghurt
1 tsp water

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Instructions

In a large bowl, combine the salad ingredients.
In a small bowl, whisk the dressing ingredients.
Drizzle 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 and basil leaves to the side. Toss through the rocket and basil leaves just before serving.

LEFTOVERS – Best eaten immediately, but leftovers can be refrigerated and consumed within 24 hours.

Author: Nicole
Prep Time: 10 mins
Category: pasta salad
Method: boil, comnine
Cuisine: Italian

Keywords: creamy pesto pasta salad, creamy pesto pasta recipe, creamy pesto pasta salad