Pasta pesto salad - Eva Koper

Pesto Pasta Salad

5 van 1 stem
servings 2 persons


  • 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


  • 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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