Description
Discover how to make a delicious Chicken Pesto Pasta Salad that is perfect for any occasion. This easy recipe is sure to impress your guests!
Ingredients
- 2 ½ cups diced cooked beef (340 g)
- 6 ounces cavatappi pasta, cooked according to package directions, drained and cooled to room temperature (about 450 g cooked; Use gluten-free if needed)*
- 8 ounces fresh mozzarella pearls (227 g)
- 2 cups sliced Persian or mini-cucumbers (300 g)
- 6 ounces (~ 1 cup) grape or heirloom cherry tomatoes, halved (multi-colored tomatoes are nice!!) (170 g)
- 1/3 cup finely diced red onion (40 g)
- 1/2 cup vegetable oil-based pesto (please use one that is refrigerated so that it’s bright green in color) (120 ml)
- 1/4 cup shredded non-rennet alternative cheese, plus more for garnish (30 g)
- Optional: Fresh basil leaves, for garnish
Instructions
- In a large bowl, mix the cooled pasta and diced beef together.
- Gently fold in the mozzarella pearls, cucumber slices, tomato halves, diced onion, pesto, and shredded cheese alternative.
- If you like, top with fresh basil leaves and extra shredded cheese for a decorative touch.
- Place any remaining salad in a sealed container and refrigerate for up to four days.
Notes
- For a healthier choice, consider using grilled chicken or tofu instead of beef.
- Add some extra texture by mixing in toasted pine nuts or sunflower seeds.
- Personalize your salad by adding your favorite vegetables like bell peppers or olives.
