Creamy Pesto Pasta Salad
Servings: 2 servings
Calories: 438kcal
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
- 90 g rocket (arugula) or baby spinach leaves
- 200 g cooked pasta of choice
- 150 g halved grape (baby roma/plum) tomatoes
- 160 g shredded poached or roasted chicken
- 35 g crumbled feta
- 15 g basil leaves
- 1 tbsp toasted pinenuts
- 25 g freshly grated parmesan
Dressing
- 2 heaped tbsp pesto
- 2 heaped tbsp plain Greek yoghurt
- 1 tsp water
Instructions
- Combine the salad ingredients – In a large bowl, combine the salad ingredients.
- Make the dressing – In a small bowl, whisk the dressing ingredients.
- Serve – 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.Nutrition Facts
Creamy Pesto Pasta Salad
Amount per Serving
Calories
438
% Daily Value*
Fat
18
g
28
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
7
g
Cholesterol
131
mg
44
%
Sodium
1184
mg
51
%
Potassium
796
mg
23
%
Carbohydrates
37
g
12
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
29
g
58
%
Calcium
376
mg
38
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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