|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||11%|
|Total Sugars 5g|
|Vitamin C 28mg||141%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pesto chicken pasta salad is one of my summertime staples. This quick and easy salad recipe uses pasta, pesto, canned chicken, and vegetables. You can use your favorite vegetables in this simple salad. Add some chopped yellow summer squash or add some grated carrots. Use green beans in place of the peas, or add some sliced mushrooms (but they will turn dark in the salad, just so you know). You can also use a different cheese or a different type of pasta.
We always use a rotisserie chicken from the store in my chicken salads. The meat is tender, perfectly cooked, and delicious every time.
1 cup mayonnaise
1 cup plain yogurt
1 (9-ounce) package refrigerated prepared pesto
1 (3 1/2-ounce) jar prepared pesto
1/4 cup milk
1orange bell pepper, chopped
1 pint grape tomatoes
3 cups cooked chicken breast
1 (12-ounce) package Monterey Jack cheese, cubed
1 (16-ounce) package campenelle pasta
1/2 (16-ounce) package frozen baby peas
Bring a large pot of water to a boil. Meanwhile, in a large bowl combine the mayonnaise, yogurt, pesto, and milk and mix well with a wire whisk until blended. Add the bell pepper, tomatoes, chicken, and cheese and mix well; set aside.
Cook the pasta in the boiling water until al dente according to package directions. Meanwhile, place peas in a colander in the sink.
When the pasta is done, drain over peas in the colander; shake off excess water and stir into the bowl with the remaining ingredients. Cover and chill for 1 to 2 hours before serving.