Sauce congeals better to thicker, heavier pastas.
Creating an appetizing sauce can make the difference between savory and tasteless cold salads. Chicken pasta salad mixed in a pesto sauce offers a zesty taste derived from fresh herbs, spices and nuts. Pesto complements both the chicken and the pasta, providing more flavor and less calories than salads mixed in cream-based sauces. If you crave a hearty summer salad, try mixing cooked chicken and pasta with pesto for a side dish that tastes like a gourmet meal.
Instructions
1. Marinate 1 lb. of chicken breasts in olive, salt and pepper for about 30 minutes in the refrigerator.
2. Grill the chicken on a grill or cook it in an olive oil-lined skillet for about 10 minutes, turning it halfway through the cooking time. Place the chicken on a plate and allow it to cool. Cut the chicken into 1/2-inch cubes.
3. Bring 8 oz. of water to a boil in a tall pot. Add 2 tbsp. of salt. Boil 1 lb. of penne, cavatelli, conchiglie, tortellini or farfalle pasta, based on your preference, for about five minutes until reaching a tender, yet firm al dente consistency.
4. Pour the pasta in a colander and drain the water. Pour the pasta in a mixing bowl and toss it in 1 tbsp. of olive oil to prevent it from sticking together. Add the chopped chicken pieces
5. Create a pesto sauce. Place 4 cups of fresh basil leaves in a food processor. Add 2/3 cup olive oil and 1 tsp. of lemon juice. Include 2/3 cup of Parmesan cheese, four garlic cloves and 2 tbsp. of pine nuts. Add salt and pepper to taste. Puree the ingredients on high until a smooth consistency forms.
6. Pour the pesto into the mixing bowl and toss the chicken and pasta in it, using tongs to coat the ingredients in pesto. Cover the chicken pasta salad with plastic wrap and refrigerate it until serving.
Tags: , , chicken pasta, mixing bowl, mixing