Chicken Pesto Pasta Salad
Ingredients
-
2 ½
cups
diced cooked chicken
-
6
ounces
cavatappi pasta
-
8
ounces
fresh mozzarella pearls
-
2
cups
sliced Persian or mini cucumbers
-
6
ounces
grape or heirloom cherry tomatoes
-
⅓
cup
finely diced red onion
-
½
cup
prepared pesto
-
¼
cup
shredded Parmesan cheese
-
optional
fresh basil leaves
Instructions
- Combine cooked and cooled pasta and chicken in a large mixing bowl.
- Add mozzarella cheese pearls, cucumbers, tomatoes, onion, pesto, and Parmesan cheese. Mix gently to combine.
- Garnish with fresh basil leaves and additional Parmesan, if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts (estimated)
Servings
8
Calories
340
Total fat
17g
Total carbohydrates
22g
Total protein
24g
Sodium
350mg
Cholesterol
65mg
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