Pesto Pasta Salad
ingredients
- 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.
Have you tried this recipe?Share in on Instagram and tag @eva.koper!