Click here for the Reel I made of this recipe 🙂
Summer Pasta Salad With Chicken Pesto
Ingredients
Basil Pesto
- 2 cups fresh basil leaves
- 1/3 cup extra virgin olive oil
- 1 lemon, juiced
- 3-4 garlic cloves
- 3 tbsp pine nuts
- 1 tbsp nutritional yeast
- 1 tsp pink salt
- 1/4 tsp ground pepper
Blistered tomatoes
- 2 cups cherry tomatoes, halved
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1/2 tsp sea salt
Chicken Pasta Salad
- 1 box brown rice penne pasta, (I prefer Jovial Foods gluten-free)
- 2 organic chicken breasts, (grilled, or cooked to your preferred method)
- 1 cup sundried tomatoes, (preserved in olive oil)
- 1/2 cup fresh basil
- 1 cup peas
- ground pepper
- red chili flakes
Instructions
- Cook pasta according to instructions. Once cooked, rinse with cold water and set aside to cool.
Basil Pesto
- Add the basil pesto ingredients to a food processor and blend until smooth. Adjust salt, pepper, and lemon juice based on preference.
Blistered Tomatoes
- Once cherry tomatoes are sliced, heat 1 tablespoon olive oil in a medium skillet on medium heat. Once hot, add the sliced cherry tomatoes and 2 crushed garlic cloves. Sauté, stirring occasionally, until tomatoes blister. Set aside.
Chicken Pasta Salad
- Chop the sundried tomatoes, fresh basil, and cooked chicken.
- In a large bowl, toss the cooked and cooled pasta with the pesto. Add the chicken, blistered tomatoes, sundried tomatoes, basil, peas, ground pepper and chili flakes. Toss to combine.
- Enjoy!
