RECIPE: PESTO CHICKEN AND MOZZARELLA PASTA SALAD

PESTO CHICKEN AND MOZZARELLA PASTA SALAD

Let's delve into the flavors of this pesto, chicken, and mozzarella pasta salad. The addition of chicken brings a delightful twist to the classic pasta salad, while the incorporation of pesto takes it to new heights of flavor. To enhance the dish further, I garnished with fresh basil leaves, a drizzle of high-quality olive oil, shredded parmigiano reggiano, and a sprinkle of flaky salt. These elements work in harmony to create a sensational combination of savory and creamy notes. This is one of my favorite dishes to make for meal-prep, summer dinner parties or barbecues.

INGREDIENTS

SALAD

3/4 cups fusilli bucati

2 grilled chicken breasts, chopped

1/3 cup pearl mozzarella

1/3 cup sauteed zucchini

1/ 4 cup roasted red peppers

1/2 small shallot

2 tbsp chopped fresh basil

DRESSING

1/3 cup of greek yogurt

1/3 cup of pesto

juice from 1/4 lemon

salt and pepper to taste

TO MAKE

1) Bring a pot of salted water to a boil. Cook pasta for 12-14 minutes until al dente. Drain and let cool for 5 minutes.

2) Meanwhile in a small bowl, mix together pesto, greek yogurt, lemon, salt and pepper.

3) In a large bowl, combine pasta, chicken, zucchini, roasted red peppers, and shallot. Mix with dressing until fully combined and garnish with fresh basil, salt and pepper.

Serve immediately or store on the fridge for 3 days.