Spinach pesto and chicken pasta salad
4 serves
15 m
6 m
Ingredients
- 1½ cups (120 g) wholemeal small pasta spirals
- 450 g broccoli, cut into small florets
- 200 g (1⅓ cups) shredded, skinless cooked chicken breast
- 150 g cherry tomatoes, halved
Spinach pesto
- 100 g baby spinach leaves
- 1 cup firmly packed fresh basil leaves
- ¼ cup olive oil
- ⅓ cup walnuts, toasted
- ¼ cup freshly grated parmesan cheese
- 2 cloves garlic, peeled and chopped
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
Method
Step 1
Cook pasta in a large saucepan of boiling water for 6 minutes or until just tender, adding broccoli in the last 2 minutes of cooking time. Drain. Rinse under cold water. Drain again.
Step 2
Meanwhile, to make pesto, process all ingredients in a large food processor to form a paste.
Step 3
Transfer pesto to a large bowl. Add pasta and broccoli, chicken and tomatoes. Toss well.
Step 4
To serve, divide salad into 4 serving bowls or containers.
Tips
- This recipe can be made 1 day ahead and is ideal for work or school lunches. Divide into 4 containers, cover with lids and keep refrigerated. Pack with a small ice-brick to keep fresh.
- Pasta cooking time may vary depending on brand used. Refer to packet.
- Shredded, skinless, cooked chicken breast is available from the deli counter in supermarkets. Alternatively, substitute leftover skinless, roast chicken.
- Replace walnuts with almonds, macadamias or pine nuts, if preferred.
