Mediterranean Pesto Pasta Salad
| Servings | Prep Time |
| 4people | 15minutes |
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|
Ingredients
- 500grams whole grain pastaGF option: buckwheat, chickpea or GF labelled pasta
- 2small-medium chicken breasts
- 250gram punnet cherry tomatoes
- 4handfuls baby spinach or rocket
- 20sliced black kalamata olives
- 450gram can rinsed chickpeasoptional
- 1/2cup grated parmesan or crumbled fetaDF option: vegan cheese
Pesto
- 1cup packed fresh basilincluding stalks
- 3cloves garliccrushed
- 1handful rocket leaves
- 1/4cup pine nuts
- 1tsp salt
- 1 tsp cracked pepper
- 1/4cup olive oil
Instructions
- Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions. Bring a second saucepan of water to the boil, add chicken and reduce to a simmer. Poach chicken for approx. 12 minutes or until cooked through. Poach in chicken stock for added flavour. When cooked, remove from poaching liquid and allow to cool before shredding.
- Meanwhile, prepare pesto if you are making your own. Toast the pine nuts in the oven or in a frypan (keep a close watch as they brown quickly). Add all other pesto ingredients to a blender with half of the olive oil and start to blend. Slowing add remaining olive oil as you blend down to a smooth sauce.
- Chop tomatoes and olives, and drain and rinse chickpeas. To assemble pasta, pour pesto over pasta and toss to coat evenly in the sauce.
- Add the tomatoes, rocket, olives, chickpeas (if using), parmesan and shredded, cooked chicken. Toss again and season with salt and pepper.
- Drizzle with olive oil (if desired) and serve!
Recipe Notes
This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!
