Ingredients
Scale
- 8 ounces rotini pasta
- 1 (6-ounce) jar purchased basil pesto
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 3 cups chopped cooked chicken
- 3 cups baby arugula or coarsely chopped baby spinach
- 2 cups cherry tomatoes, halved
- 2 ounces Parmigiano-Reggiano cheese, shaved, divided
- 1/4 cup pine nuts, toasted, divided
Instructions
- Gather all ingredients before you start.
- Cook rotini according to package directions. Drain and rinse well under cold water, then set aside.
- In a large bowl, stir together the pesto, red wine vinegar, minced garlic, and salt.
- Add the chicken, cooked rotini, arugula, cherry tomatoes, half of the cheese, and half of the pine nuts. Toss everything well to coat.
- Serve right away or cover and chill for up to 6 hours.
- Top with the remaining cheese and pine nuts just before serving.
Notes
- You can use store-bought rotisserie chicken to save time.
- Baby spinach works just as well as arugula if you prefer a milder flavor.
- Chill the salad for a few hours to let the flavors come together.
- Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Add the arugula just before serving if you plan to make this ahead so it stays fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: Italian-American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg