Store in an airtight container in the refrigerator for up to 5 days.On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Serve topped with grated Parmesan cheese and enjoy!.Salt and pepper to taste, toss again to combine. Add chickpeas, corn, peppers, cucumber, crumbled cheese, spinach, and pine nuts, and toss to combine.In a large bowl (at least 4.5 quart), combine prepared pasta, pesto, and lemon juice and toss or gently stir with a wooden spoon to coat and combine.Toss the cooled pasta with a drizzle of extra virgin olive oil to prevent the noodles from sticking to each other. Reserve ½ cup pasta water (in case you need to thin out your pesto sauce at all), drain pasta in colander, and rinse pasta with cold water.In a large pot of salted water, boil pasta to al dente according to package directions.If making your own basil pesto, prepare that first – try my homemade basil pesto recipe (you’ll need to double the recipe).After the cold water rinse, toss the pasta in a light drizzle of extra virgin olive oil to prevent the noodles from sticking together. Speaking of the cold water rinse, you don’t need to chill the pasta before dressing it. In fact, that would be doing yourself a disservice! You want to compile the salad with all the ingredients as soon as you can while it can still best absorb the flavors.Once you rinse it in cold water, it’s going to stop it from cooking further – so make sure to taste it before you pull it from the heat. Make sure you rinse the pasta in cold water after it’s done cooking.Cook the pasta to just a little past al dente. You don’t want it to be mushy from being cooked too long, nor do you want it to be too tough because you didn’t cook it long enough.Make sure you’re salting the water you’re cooking the pasta in. For 1 pound of pasta (like we’re using in this recipe), add at least ½ Tablespoon kosher salt.Grated parmesan cheese: A nice way to top it all off for serving.Salt and pepper: Because everything can benefit from a little extra seasoning.Pine nuts: Pesto is typically made with pine nuts, so it’s kinda fun to add a little crunch that’ll fit right in!.Spinach: My husband personally finds this to be an odd addition, but I like adding some spinach or kale to my pasta salads.Cheese: Cotija is my crumbled cheese of choice, but you could also use queso fresco, feta, or even fresh mozzarella pearls.Cucumbers: Adds a little light crunch! You could also thinly slice or dice a summer squash.Bell peppers: You can use whatever peppers you like – green, red, yellow or orange.Chickpeas: I really like adding lightly seasoned chickpeas to add a little extra substance to my pasta salad.Lemon juice: Adds a nice light, bright flavor.Pesto: Homemade basil pesto is seriously so easy, and so freaking delicious.Pasta: I like to use farfalle, but any short, sturdy pasta with nooks and crannies will do just fine.I recently had an overabundance of basil that needed a good home, and it found its way into a couple batches of basil pesto (that’s easily made in a food processor, btw).Īnd then that basil pesto needed a good home, and it found its way onto this lovely pesto pasta salad! Ingredients for pesto pasta salad This vibrant pesto pasta salad is coated in a bright basil pesto and loaded with fresh vegetables and crumbled cheese!
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