Creamy Pesto Pasta Salad
Servings: 2
Calories: 425kcal
This delicious Creamy Pesto Pasta Salad recipe combines the nutty flavour of toasted pine nuts, the freshness of rocket (arugula), the tanginess of feta, and the richness of creamy pesto. It’s perfect for a light lunch or a summer picnic, and it makes the perfect barbecue side dish.
Ingredients
- 90 g rocket (arugula) or baby spinach leaves
- 200 g cooked pasta of choice
- 150 g halved grape (baby roma/plum) tomatoes
- 160 g shredded poached or roasted chicken
- 35 g crumbled feta
- 15 g basil leaves
- 1 tbsp toasted pinenuts
- 25 g freshly grated parmesan
Dressing
- 2 heaped tbsp pesto
- 2 heaped tbsp plain Greek yoghurt
- 1 tsp water
Instructions
- In a large bowl, combine the salad ingredients.
- In a small bowl, whisk the dressing ingredients.
- Drizzle dressing over the salad ingredients and toss to combine.
Notes
MAKE AHEAD
Prepare the salad as per the recipe up to 24 hours before consuming, but leave the rocket (arugula) and basil leaves to the side. Toss them through just before serving.LEFTOVERS
This is best eaten immediately, but leftovers can be refrigerated and consumed within 24 hours.Nutrition Facts
Creamy Pesto Pasta Salad
Amount per Serving
Calories
425
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Cholesterol
78
mg
26
%
Sodium
538
mg
23
%
Potassium
780
mg
22
%
Carbohydrates
39
g
13
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
32
g
64
%
Vitamin A
2317
IU
46
%
Vitamin C
19
mg
23
%
Calcium
304
mg
30
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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