Description
A refreshing chicken pesto pasta salad that is gluten-free and perfect for meal prep or a light lunch.
Ingredients
Scale
- 12 ounces (340g) gluten-free bow tie pasta, cooked until soft
- 1 tablespoon (15ml) olive oil, for drizzling
- 1 cup (240ml) basil pesto, store-bought or homemade
- 1/3 cup (80ml) homemade ranch or Italian dressing
- 1 1/2 cups (about 225g) rotisserie chicken, shredded
- 2 cups (about 60g) fresh spinach, roughly chopped
- 1 pint (about 300g) cherry tomatoes, halved
- 1/2 cup (about 75g) feta cheese, crumbled
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Start by boiling water in a large pot and add your gluten-free bow tie pasta. Cook until it is soft, avoiding an al dente texture, so the salad will have a pleasant mouthfeel when chilled. Watch for the pasta to be pliable and not chewy.
- Rinse & Oil the Pasta: Once cooked, drain the pasta using a strainer and rinse it under cold water until it stops steaming. This step is crucial to remove excess starch and stop further cooking. A gentle drizzle of olive oil will keep it from sticking together.
- Prep the Chicken: While the pasta cools, take your rotisserie chicken and shred it into bite-sized pieces. Ensure to use well-seasoned chicken to enhance the salad’s flavor.
- Mix with Vegetables: In a large bowl, toss the cooled pasta with the shredded chicken, spinach, and halved cherry tomatoes. This step adds color and freshness to the salad. Be generous with the fresh spinach and spinach adds a bright touch to the dish.
- Stir in the Pesto: Add the basil pesto to the bowl and gently fold it into the pasta mixture until everything is well coated. Be careful not to break the delicate pasta shapes during mixing.
- Chill & Serve: Let the salad chill in the fridge for about 30 minutes before serving, allowing the flavors to meld together. If the salad appears dry after chilling, stir in an extra tablespoon of olive oil or dressing to refresh it.
Notes
- Storage Tips: Airtight container, refrigerator, up to 3 days.
- Consider making it a day ahead for the best flavor melding; add fresh vegetables before serving.
- Expert Tips: When cooking the pasta, ensure it is soft for better texture in a cold salad.
- Additional flavor enhancement can be achieved by adding sundried tomatoes or pine nuts.
- Reheating Instructions: Not applicable as this salad is served cold.
- Serving Suggestions: Serve alongside grilled vegetables for a complete meal or pair with a chilled glass of white wine. For a crunchy texture, sprinkle pine nuts on top before serving.
- Recipe Variations: Substitute cherry tomatoes with bell peppers for a different flavor profile.
- Use quinoa instead of pasta for a gluten-free option.
- Incorporate diced avocado for added creaminess and healthy fats.
- Ingredient Notes: For best quality, choose a rotisserie chicken that is well-seasoned.
- If desired, mozzarella balls can be used in place of feta cheese.
- Ensure the pasta is gluten-free to maintain dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 429
- Sugar: 5g
- Sodium: 493mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 21mg