Description
A fresh, herby pasta salad with al dente penne, zesty basil pesto, roasted red peppers, and juicy tomatoes. This creamy, no-stir recipe is perfect for meal prepping or summer meals, with a homemade dressing that stays bright even after refrigeration.
Ingredients
8 oz penne pasta (al dente)
2 cups cooked chicken breast, diced
1 cup grape tomatoes, halved
1 cup roasted red peppers, diced
1/4 cup fresh basil, thinly sliced
1/4 cup pine nuts
1/4 cup zucchini, grated and squeezed dry
1/3 cup olive oil
2 tbsp homemade pesto
1 tbsp balsamic vinegar
1 tsp salt
1/2 tsp black pepper
1/4 cup grated Parmesan (optional)
1/4 cup chopped roasted sunflower seeds
1/2 cup crumbled feta cheese (optional)
1 bunch arugula, chopped
Instructions
Cook pasta in salted water until al dente
While pasta cools, combine chicken, tomatoes, red peppers, basil, pine nuts, and zucchini in a large bowl
Meanwhile, whisk together olive oil, pesto, balsamic vinegar, salt, and pepper in a separate bowl
Pour dressing over pasta mixture and toss to coat completely
Add Parmesan, sunflower seeds, feta, and arugula in the final minutes of tossing
Chill for at least 30 minutes before serving
Notes
Use rotisserie chicken to cut prep time
Store in airtight containers in the fridge for up to 4 days
For best results, julienne basil using a knife or microplane
Add extra basil leaves for visual appeal before serving
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: About 2 cups
- Calories: 375
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg