Chicken & White Bean Pesto Pasta Salad
Bring this White Bean Pesto Pasta Salad to a BBQ or a potluck, make a batch for lunch throughout the week, or even call it a meal! The addition of white beans and shredded chicken means it is hearty and packed with protein. To pack even more of a protein punch, 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 & White Bean Pesto Pasta Salad
Prep Time15 Minutes
Servings6
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
â…“ 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
6
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!