Chicken Pesto Pasta Salad
A flavorful Pasta Salad that is great to feed a crowd.
This recipe will definitely feed a crowd. Cut the recipe in half to make a great light lunch or summer Dinner Pasta Salad for the family.
This recipe calls for Burgundy Olives. They are readily available at most grocery stores. They have a lovely Burgundy color as you would expect, due to their name, and a great traditional olive flavor.
CHICKEN PESTO PASTA SALAD
Ingredients:
- 3/4 Cup Fresh Basil Leaves, chiffonade (cut into thin strips)
- 28 oz. Marinated Artichoke Quarters, diced
- 6 oz. Burgundy Olives, sliced
- 2 Pints Grape Tomatoes, halved
- 18 oz. Whole Grain Extra Wide Pasta Noodles
- 12 oz. Basil Pesto, homemade or from a jar
- 3-4 Tablespoons Olive Oil
- 1 Cup Parmesan Cheese, shredded
- 5 oz. Feta Cheese, crumbled
- Juice from 2 Lemons
- 4 Cups Cooked Chicken, cut into bite size pieces (I use Rotisserie Chicken)
- Freshly Ground Black Pepper
Directions:
1. Cook the Pasta as directed on package. Rinse in cold water and drain.
2. Place the drained Pasta in a large bowl. Add the Olive Oil and Pesto. Stir gently to coat all the Pasta.
3. Fold in the Chicken, Tomatoes, Olives, Artichokes, Basil and Cheeses.
4. Squeeze the Lemons over the Pasta then give your Pepper mill a few good turns over all. Stir all the ingredients together well.
5. Chill Pasta for at least an hour before serving. You can make this ahead of time and chill for up to 4 hours. Just make sure you stir the Pasta prior to serving.
Store leftovers in the refrigerator tightly covered for up to 3 days.
Recipe by: Hot Dish Homemaker
