Grilled Pesto Chicken Pasta Salad with Sun-Dried Tomatoes, Arugula and Pine Nuts
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings (about 2 cups each)
Pesto Chicken:
  • 1½ lbs boneless skinless chicken breasts, cut length-wise to thin
  • ⅓ cup prepared pesto (homemade or store bought)
  • 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
  • ⅔ cup light mayonnaise
  • 1 cup prepared pesto (homemade or store bought)
  • 1 lemon, zested and juiced
  1. 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.
  2. 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.
  3. To prepare the dressing, combine the mayonnaise, pesto, lemon zest and juice in a medium bowl; whisk well.
  4. 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.
Recipe adapted from Delallo
Nutrition Information
Serving size: ~2 cups Calories: 631 Fat: 28.3 Carbohydrates: 59.9 Sugar: 5.6 Sodium: 683 Fiber: 5.3 Protein: 33.1 Cholesterol: 58
Recipe by Prevention RD at