Pasta salad with pesto recipe

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Need something to take to work for a shared meal? Do you want to have dinner ready early in the day? This is the perfect, simple and tasty dish to make, basically a recipe without a prescription. I love dishes that are complete meals, in this you have the protein of the chicken and the cheese, the carbohydrates of the pasta and some vegetables. I would recommend serving this with a salad to increase your vegetable intake. This is a perfect preparation dish because it can be eaten cold, at room temperature and can be reheated. Anything that keeps me out of the kitchen in "witching hour" (ie my kids hanging on my legs, complaining of hunger) is good for me! Enjoy!

Pasta salad with pestoNutritious Eats recipe

(makes about 6 servings)

1 pound pasta to choose 1 1/2 cup minced roast or grilled chicken 1/2 cup prepared pesto (see recipe below) 1 cup chopped vegetables (red and yellow bell pepper, tomato, green onion) 4 oz cubed cheddar cheese and Monterrey Jack

1. Cook pasta according to package directions2. While the pasta is cooking, cut the vegetables of your choice, cheese3. Mix the cooked pasta with pesto, vegetables and cheese.

Walnut pestoNutritious Eats recipe

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1 cup basil leaves, packed 1/4 cups walnuts 1/4 cup grated Parmesan (preferably Parmigiano reggiano) 1 tablespoon water 4 tablespoons extra virgin olive oil 1 clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon of pepper

Put all the ingredients in a mini food processor. Let it run until a smooth consistency forms, scraping the sides a few times. Makes ~ 1/2 cup. Mix with warm pasta.


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