Italian Pasta Salad with Pesto Genovese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta, (Farfalle)
- 200 g chicken breast
- 200 g cocktail tomatoes
- 1 bunch rocket
- 100 g Genovese pesto
- some olive oil
- a bit salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of salted water until al dente, drain and transfer to a bowl. Pour a little olive oil over the pasta and stir in to prevent the pasta from sticking.
- Fry the chicken breast in a pan with oil, season with salt and pepper. Remove from the pan, let cool and cut into cubes.
- Wash and quarter the tomatoes. Wash the rocket and cut into small pieces.
- Put all ingredients in a bowl, pour pesto Genovese and a little oil on top and mix everything well.
- Let the salad soak in the fridge for 1 hour. Season again with salt and pepper before serving.
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