Description
One warm lakeside afternoon, a last-minute fridge dive gave birth to what my friends now call “The Salad.” What began as a panic pasta moment turned into my go-to summer star—tender rotini, juicy chicken, sweet cherry tomatoes, and mozzarella pearls, all swirled in creamy pesto magic. It’s easy, uplifting, and secretly clever. Whether for a BBQ, picnic, or no-oven dinner, this bowl is sunshine made edible.
Ingredients
-
2 cups cooked rotini pasta (or penne/farfalle)
-
1 cup shredded cooked chicken (rotisserie shortcut!)
-
½ cup pesto (jarred or homemade)
-
¼ cup Greek yogurt or mayo
-
1 cup halved cherry tomatoes
-
1 cup arugula or spinach
-
1 cup mozzarella pearls
-
¼ cup grated parmesan
-
Salt & black pepper to taste
Instructions
-
Cook Pasta – Boil in salted water until al dente. Rinse with cold water to cool, then drain well.
-
Mix Sauce – In a large bowl, whisk pesto and yogurt/mayo until smooth.
-
Toss It Together – Add pasta, chicken, tomatoes, greens, and mozzarella. Gently fold to coat.
-
Finish & Serve – Top with parmesan. Season to taste. Serve chilled or let rest 30–60 mins for extra flavor.
Notes
-
Add lemon zest for brightness.
-
Try with chickpeas or shrimp.
-
Stir in chopped roasted veggies for a boost.
- Prep Time: 10 mins
- Cook Time: 10 mins
Nutrition
- Calories: 450 per serving
- Fat: 24g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g