The Best Simple Refreshing Creamy Chicken Pesto Pasta Salad Food

PESTO CHICKEN PASTA SALAD

Steps:

• Boil pasta for 8-9 minutes until tender, rinse with cold water, drain, and place in a large bowl.
• Add spinach and arugula, shredded chicken, tomatoes, and parmesan cheese pasta bowl.
• Whisk together Italian salad dressing and pesto sauce until smooth, then pour over pasta. Toss to combine. Top with cracked black pepper and grated parmesan cheese as desired.
• Serve immediately or cover and chill up to 8 hours and toss just before serving.

CREAMY PESTO & CHICKEN PASTA SALAD

Steps:

• Cook the pasta following pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken. Mix the pesto and crème fraîche. Drain the pasta, then stir it through. Toss through the veg and chicken and eat immediately, or pack into a container for lunch.

THE BEST SIMPLE & REFRESHING CREAMY CHICKEN PESTO PASTA SALAD

Steps:

• 1. Cut the bell pepper into 2-3 pieces and add to a hot skillet without oil to char the peppers. Turn peppers every 45 seconds or so until the skin has blacked and the flesh of the pepper has softened. This should take about 4-5 minutes over high heat. 2. Add the mayonnaise, sour cream, and basil pesto to a large mixing bowl and then stir well to combine. 3. Add in the cooked pasta to the mixing bowl and mix until pasta is fully coated in the pesto sauce. 4. Dice the cooked chicken into 1/2-inch cubes and then add to the mixing bowl. 5. Dice the mozzarella into 1/4-inch cubes and add to the mixing bowl. Stir to coat the chicken and the mozzarella with the pesto sauce. 6. Once the peppers are cool to the touch, dice them into 1/4-inch pieces. Quarter the cherry tomatoes. Then add both the peppers and the tomatoes to the mixing bowl. Gently fold the peppers and tomatoes into the pasta salad. 7. Season the pasta salad to taste with salt and/or black pepper. Garnish with fresh basil if desired.