Description
Pesto pasta salad combines fresh basil, pine nuts, and parmesan in a delightful Mediterranean-inspired dish. Summer gatherings benefit from this quick, flavorful recipe you’ll want to share with friends.
Ingredients
Scale
- 2 cups fusilli pasta (cooked)
- 1 cup chicken (cooked and cubed)
- 1 cup corn kernels (drained)
- 1 cup kidney beans (rinsed and drained)
- 1 cup romaine lettuce (chopped)
- 1 cup cherry tomatoes (diced)
- 1 cup cucumbers (diced)
- 1 cup avocado (diced)
- 1 cup pesto sauce (homemade or store-bought)
Instructions
- Pasta Preparation: Cook fusilli in heavily salted boiling water until perfectly al dente. Immediately drain and rinse with cold water, allowing pasta to cool completely while preventing further cooking.
- Chicken Enhancement: Sear chicken cubes in olive oil over medium-high heat, seasoning with salt and pepper. Cook until golden brown and thoroughly done, approximately 7-9 minutes, ensuring no pink remains in the center. Transfer to a plate and let cool to room temperature.
- Ingredient Assembly: Combine cooled pasta, romaine lettuce, cherry tomatoes, cucumbers, sweet corn, avocado, cooked chicken, and kidney beans in a spacious mixing bowl, creating a colorful and nutritious base.
- Pesto Integration: Generously drizzle pesto sauce over the assembled ingredients. Gently toss using salad servers, guaranteeing every component receives an even coating of the aromatic green sauce.
- Flavor Melding: Allow salad to rest for 5-10 minutes, enabling ingredients to harmonize and develop a robust, integrated taste profile. Serve chilled or at ambient temperature as a vibrant and satisfying meal.
Notes
- Pasta Perfection: Cook fusilli just until al dente to maintain a slight firmness, preventing mushy texture in the final salad.
- Chicken Cooking Tip: Ensure chicken is thoroughly cooked with no pink center, using medium-high heat for golden-brown exterior and juicy interior.
- Cooling Technique: Allow pasta and chicken to cool completely before mixing to prevent wilting of fresh ingredients and maintain crisp textures.
- Flavor Fusion: Let the salad rest for 5-10 minutes after dressing to allow pesto to infuse and ingredients to blend, enhancing overall taste profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg