Pasta Salad with Spinach Basil Pesto

I LOVE basil, and this dish makes a great lunch. Have a side of fruit or vegetables and you’re just about good to go!

Pasta Salad with Spinach Basil Pesto

Serves 4; Prep time: 30 minutes

You’ll need:

½ lb short whole wheat pasta

1 teaspoon plus ¼ cup olive oil

12 oz chicken breast (about 1 breast)

½ teaspoon salt basil

Ground black pepper to taste

¼ cup walnuts

1 small garlic clove

½ cup (packed) fresh basil, or more to taste

2 cups (packed) raw spinach1 or 1 cup frozen, thawed

½ pint grape tomatoes, quartered

1/8 cup parmesan cheese

Then you:

  1. Cook the pasta according to package directions. Add 1 teaspoon of oil to the cooked pasta and mix well to prevent sticking.
  2. Meanwhile, slice the chicken breast in half lengthwise, so you have two thin breast pieces. Grill the chicken breast on medium high for 5 minutes, or until the internal temperature reaches 165oF. Let the chicken rest 5 minutes after cooking before chopping it into dice-sized pieces.
  3. Make the pesto: In a blender, combine oil, salt, pepper, nuts, garlic, basil, and spinach. Pulse a number of times until the mixture is fluid, but not quite pureed.
  4. Combine the pasta, pesto, tomatoes, and cheese in a large bowl. Serve at any temperature.

Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities. 

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