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Pesto Pasta Salad
5
van 1 stem
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servings
2
persons
ingredients
1x
2x
3x
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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