Pesto Pasta Salad
Pesto Pasta Salad
Description
A distinctive pasta salad combining pasta, grilled chicken, fresh vegetables, and a creamy sauce. Served in a glass jar for a quick and delicious meal.
Ingredients
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Instructions
Season the cubed chicken breasts with salt, pepper, Italian herbs, and olive oil. Let them rest for half an hour.
Cook the chicken thoroughly until done, then remove and let it cool slightly.
To prepare the pesto sauce: Blend basil, Parmesan cheese, olive oil, pine nuts (or walnuts), minced garlic, lemon juice, Greek yogurt, red pepper flakes (optional), salt, and pepper in a blender until smooth.
Mix the pesto sauce with Greek yogurt and a little olive oil until the consistency is right.
Boil the pasta according to package instructions, then drain.
In a jar, layer: cooked pasta, pesto sauce, chicken pieces, black olives, Gouda cheese, sliced sun-dried tomatoes, arugula, Parmesan cheese, and toasted pine nuts.
Close the jar and shake vigorously until everything is well mixed.
Serve the salad immediately, or store in the refrigerator for up to 3 days.
Any other nuts can be added as desired.
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