Pasta pesto salad

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Pesto Pasta Salad

5 van 1 stem

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servings 2 persons

ingredients

  

1x2x3x

• 150 g fusilli
• 100 g rucola
• 250 g cherry tomatoes (roasted in the oven)
• 100 g mozzarella (mini)
• 1 avocado
• 300 g chicken thigh
• 30 g Kalamata olives
• 1/2 zucchini
• 2 tbsp basil pesto
• 20 g roasted pine nuts

instructions

 

• Preheat the oven to 200C. Add the cherry tomatoes to a oven dish with olive oil. Bake for 15-20 minutes or till they have softened.
• Bring water to the boil and cook the pasta al dente.
• Fry chicken till golden brown. Fry the zucchini in a different bowl.
• In a salad bowl, mix together the fusilli, rucola, tomatoes, mozzarella, avocado, chicken, olives, zucchini, and basil pesto.
• Sprinkle the roasted pine nuts on top.

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