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PrintBroccoli, Chicken & Pesto Rotini Salad
This delicious pasta salad is packed with savoury flavours. Broccoli and rotini are ideal for salads, as sauces and dressings can permeate them thoroughly. Olives, pesto, cherry tomatoes and basil create a balanced, mouthwatering salad that’s perfect anytime.
![[+]](/images/uploads/recipes/2010/Dec/30/443_view.jpg)
Broccoli, Chicken & Pesto Rotini Salad
2 cups
chicken, cooked, diced
500 mL
7 oz
rotini pasta, tri-coloured
200 g
7 oz
broccoli, chopped
200 g
5.3 oz
cherry tomatoes
150 g
5 Tbsp
basil
75 mL
6 Tbsp
pesto
90 mL
12
black olives, pitted
12
1/4 tsp
sea salt
1.25 mL
1/2 tsp
black pepper
2.5 mL
Preparation
Serves 4
Cook time :
10 min
|
Preparation time :
15 min
Broccoli, Chicken & Pesto Rotini Salad
1
Cook pasta according to package directions in unsalted water. Add broccoli and gently cook during last 3-4 minutes of cooking. Drain but reserve ¼ cup (60 mL) cooking liquid. Add pasta, broccoli and hot liquid to a large salad bowl.
2
Add chicken to salad bowl. Cut tomatoes in half or quarters and add to bowl. Mince the fresh basil. Add to salad bowl and toss with the pesto, sliced black olives, salt and pepper.
3
Transfer to a serving platter. Garnish with fresh basil.
Notes: This salad can also be garnished with some shredded cheese such as Asiago. This is a delicious way to use up leftover cooked chicken.
In the summer months when the weather is hot, try serving your pasta as a cold salad instead.
The fresh, sweet aroma and flavour of basil helps you to use less salt in recipes. Basil goes well in salad dressings, pasta and tomato-based dishes, fish and chicken.
In the summer months when the weather is hot, try serving your pasta as a cold salad instead.
The fresh, sweet aroma and flavour of basil helps you to use less salt in recipes. Basil goes well in salad dressings, pasta and tomato-based dishes, fish and chicken.
