Pesto Chicken Pasta Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

8 ounces rotini pasta

1 (6-8 ounce) jar basil pesto

1/4 cup red wine vinegar

2 cloves garlic, minced

1/4 teaspoon salt

3 cups cooked chicken

3 cups arugula or coarsely chopped baby spinach

2 cups cherry tomatoes, halved

2 ounces armigiano-Reggiano cheese, shaved, divided

1/4 cup pine nuts, toasted, divided

Directions

Gather all ingredients.

Cook rotini according to package directions. Drain and rinse well under cold water; set aside.

Stir together pesto, vinegar, garlic, and salt in a large bowl.

Add chicken, cooked rotini, arugula, tomatoes, half of the cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours.

Top with remaining cheese and pine nuts before serving.

Nutrition

• Calories: 1253 kcal
• Total Fat: 101 g
• Saturated Fat: 20 g
• Unsaturated Fat: 0 g
• Cholesterol: 72 mg
• Sodium: 1686 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 6 g
• Total Sugars: 17 g
• Protein: 45 g