Description
This fabulous Greek pasta salad has a creamy pesto dressing that highlights a medley of fresh ingredients. It’s savory, satisfying and delicious. Take it potlucks. Enjoy it for lunch or dinner.
Ingredients
- 1 pound Trottole pasta, cooked al dente
- 2 1/2 cups rotisserie chicken breast (optional), cubed
- 1 1/4 cup pesto, homemade or store bought
- 1 cup mayonnaise
- 3/4 cup Greek Kalamata olives
- 1 1/2 cups cherry tomatoes, sliced in half
- 1/2 cup red onion, diced
- 3/4 cup marinated artichoke hearts, chopped
- 1 1/2 tablespoons sun-dried tomatoes, finely diced
- 3/4 cup feta cheese
- 1/3 cup parmesan cheese (optional), shaved or grated
Instructions
RECIPE PREP: Cook noodles according to package directions. Cook them al dente so they’re not limp and have a gentle firmness. Drain off the hot water. Rinse the noodles under cold running water to cool them completely.
- In a small bowl, mix the pesto and mayo together.
- Add cooled pasta to a large bowl. Pour the pesto-mayo dressing over the pasta. Fold it into the pasta until all pieces are covered.
- Fold in the the onions, olives, artichoke hearts, and sun dried tomatoes. Add the rest of the ingredients to the bowl and fold them in: tomatoes, chicken (optional), feta cheese, and parmesan (optional).
- Cover and refrigerate until serving time.
Equipment
Buy Now → Notes
How to cook pasta al dente: If instructions for cooking al dente are not listed on the package, reduce the suggested cooking time by 2 to 3 minutes. You’ll know when the pasta is done by doing a texture test. When you bite into the pasta it should not be hard, but there should be a tiny amount of resistance or a slight bite to the noodle.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek