Pesto Pasta Salad
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Recipe Intro From dietitianrose
I’m not lying when I say, I make this pesto pasta salad at least once a week. It’s so simple and delicious, whilst also packed full of veggies! 😍 and most of all, it makes a great “convenience” lunch/ dinner meal for during the busy work week OR meal-prep option.
- Recipe Card
Recipe Card
ingredients
- 500 grams chicken breasts or tenders
- 1 package pasta
- Pesto sauce
- Spinach
- Cherry tomatoes
- Baby cucumber
- Red onion
- Parmesan cheese, for serving
- Salt & pepper to taste
Method
Step 1
Cook pasta as per back of packet instructions. Drain and then set aside.
Step 2
Meanwhile, prepare the crumbed chicken breast. Whisk eggs in a medium-sized bowl. On a separate plate, lay out the bread crumbs. Place each chick strip in the egg mixture followed by the bread crumbs, tossing to coat. Place crumbed chicken strips in a lined air-fryer. Spray with a coat of extra-virgin olive oil (spray) and then cook for 10 to 15 minutes at 400 degrees or until chicken breast it’s completely white & cooked through.
Step 3
Meanwhile, prepare and chop vegetables of choice. Place in a large mixing bowl with the cooked pasta, and cooked chicken strips (diced).
Step 4
Topped with Parmesan cheese & enjoy!