Grilled Pesto Chicken Pasta Salad with Sun-Dried Tomatoes, Arugula and Pine Nuts
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 7 servings (about 2 cups each)
Ingredients
Pesto Chicken:
1½ lbs boneless skinless chicken breasts, cut length-wise to thin
⅓ cup prepared pesto (homemade or store bought)
Salad:
1 lb dry rigatoni
5 oz baby arugula
2 oz sun dried tomatoes (not packed in oil), julienne
2 oz (1/2 cup) pine nuts, toasted
Dressing:
⅔ cup light mayonnaise
1 cup prepared pesto (homemade or store bought)
1 lemon, zested and juiced
Instructions
Preheat grill to high heat (400-450 degrees F). Using a cooking brush, coat each side of the chicken with the pesto. Grill for 5-6 minutes; turn over and cook an additional 3-4 minutes or until cooked through. Remove chicken from grill and allow to rest 5-10 minutes before slicing.
Meanwhile, bring a large pot of water to a rolling boil; stir in rigatoni and cook 8-9 minutes or until al dente. Drain pasta and rinse with room temperature water; drain well and transfer to a large bowl.
To prepare the dressing, combine the mayonnaise, pesto, lemon zest and juice in a medium bowl; whisk well.
Pour two-thirds of the dressing over the cooked rigatoni and mix well. Add the arugula, sliced chicken, sun-dried tomatoes, and pine nuts; mix well and serve immediately.