Creamy Pesto Pasta Salad
Servings: 2
This delicious Creamy Pesto Pasta Salad recipe combines the nutty flavour of toasted pine nuts, the freshness of rocket (arugula), the tanginess of feta, and the richness of creamy pesto. It’s perfect for a light lunch or a summer picnic, and it makes the perfect barbecue side dish.
Ingredients
- 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.Scan for full recipe:
