Try this fresh twist on a classic pasta salad. This delicious Creamy Pesto Pasta Salad recipe combines the nutty flavour of toasted pine nuts, the freshness of rocket or spinach leaves, the tanginess of feta cheese, and the richness of creamy pesto dressing. This salad is perfect for a light lunch or a summer picnic, and it makes the perfect BBQ side dish. And the best part? Once your pasta and chicken are cooked (and you can do that in advance), it’s ready to enjoy in under 10 minutes!
Can you make Creamy Pesto Pasta Salad ahead of time?
Yes, you can 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.
Is Creamy Pesto Pasta Salad suitable for leftovers?
Creamy Pesto Pasta Salad is best eaten immediately, but leftovers can be refrigerated and consumed within 24 hours.
PrintCreamy Pesto Pasta Salad
- Total Time: 10 mins
- Yield: 2 1x
Ingredients
- 2 cups rocket/arugula 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 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 and basil leaves to the side. Toss through the rocket and basil leaves 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
samanthaklose98 says:
So delicious! Absolutely recommend making this one for lunches; it’s fresh and easy to incorporate some shredded chicken.