Pesto Pasta Salad

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A very quick and easy lunch idea that can be made ahead, all you need is half a BBQ chicken (shredded), half a packet of farfalle or fusilli pasta cooked al dente, half a sliced red capsicum, half a punnet of cherry tomatoes (halved).  Toss together, with 4 large tablespoons of pesto with a little bit of the pasta cooking water to moisten it, or more olive oil if you’re not watching the waistline. You can add anything to it that you like – cucumbers, sliced mushrooms, or you could just eat it warm by stirring the pesto through the pasta just after it’s cooked.

If you wanted to be a bit more tricky and make your own pesto: one bunch of fresh basil (1.5 cups), 1/3 cup of parmesan cheese, 1/4 cup of toasted pine nuts, 1 garlic clove placed in a blender, then turn it on and pour 1/2 cup of olive oil to combine. Add salt and pepper to taste. It’s nicer if you leave a bit of texture in it rather than completely pureeing it.  Store in the fridge with some extra olive oil to preserve it on top.

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