Chicken and White Bean Pesto Pasta Salad
White beans and shredded chicken packs this pesto pasta salad with protein. It will be a crowd favorite, for sure! For even more protein, you can use chickpea or protein fortified pasta.
Twin Cities Food Blogger greens & chocolate
Twin Cities Food Blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Chicken and White Bean Pesto Pasta Salad
Prep Time15 Minutes
Servings8
Cook Time10 Minutes
Ingredients
12 ounces farfalle pasta, or any short pasta
1 - 15-ounce can cannellini beans, drained and rinsed
1 pint cherry tomatoes, halved
6-8 ounces pesto
2 cups cooked, shredded chicken
1/3 cup grated Parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh basil, for garnish
2 cups arugula, optional for serving
Directions
- Cook the pasta to al dente according to package directions. Once cooked, drain and rinse with cold water.
- In a large bowl, add the cooked pasta, beans, cherry tomatoes, pesto, shredded chicken, and Parmesan cheese.
- Toss well to combine. Season with salt and pepper. Garnish with chopped basil and enjoy!
15 minutes
Prep Time
10 minutes
Cook Time
8
Servings
Directions
- Cook the pasta to al dente according to package directions. Once cooked, drain and rinse with cold water.
- In a large bowl, add the cooked pasta, beans, cherry tomatoes, pesto, shredded chicken, and Parmesan cheese.
- Toss well to combine. Season with salt and pepper. Garnish with chopped basil and enjoy!