Description
A bright and flavorful Italian pasta salad loaded with pesto-coated pasta, juicy bruschetta tomatoes, savory pepperoni, tangy feta, and peppery arugula. Tossed with tender pesto chicken, this easy dish is perfect for summer entertaining, meal prep, or a quick and satisfying weeknight dinner.
Ingredients
Scale
For the bruschetta tomatoes:
1 1/2 cups cherry tomatoes sliced in half
6 large basil leaves, chiffonade, plus some for garnish (I love Gotham Greens Basil)
1 cloves of garlic, minced or pressed through a garlic press
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp sugar
3 tbl olive oil
For the pasta salad:
- 12 ounces corkscrew pasta or any short pasta type
- 1 cup basil pesto
- 1 1/2 cups bruschetta tomatoes
- 3/4 cups feta cheese
- 3/4 pound pepperoni, cut in half
- 1/2 cup kalamata olives pitted and halved
- 2 cups arugula
- 1 pound chicken, sliced
Instructions
- In a bowl, mix all bruschetta tomato ingredients. Let sit 15–20 minutes.
- Cook pasta in salted water until al dente. Drain and cool.
- In a large bowl, combine pasta and pesto and toss until all the noodles are coated. Add additional olive oil if the pasta is looking too dry.
- Add tomatoes, feta, pepperoni, olives, arugula, and chicken.
- Toss until evenly distributed.
- Garnish with basil and serve.
Nutrition
- Calories: 520
- Fat: 28g
- Carbohydrates: 45g
- Protein: 22g