Grilled Pesto Chicken Pasta Salad with Sun-Dried Tomatoes, Arugula and Pine Nuts

Grilled Pesto Chicken Pasta Salad with Sun-Dried Tomatoes, Arugulan and Pine Nuts takes around 35 minutes from beginning to end. For $3.32 per serving, you get a main course that serves 7. One serving contains 676 calories, 34g of protein, and 33g of fat. If you have pesto, lemon zest, pine nuts, and a few other ingredients on hand, you can make it. 38 people found this recipe to be flavorful and satisfying. The Fourth Of July will be even more special with this recipe. It is brought to you by Prevention Rd. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is great. Try Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts Recipe, Pesto Pasta with Green Beans, Sun-dried Tomatoes and Toasted Pine Nuts, and Pasta With Sun-Dried Tomatoes and Pine Nuts for similar recipes.

Servings: 7

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

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.

2. 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.

3. 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.

4. Pour two-thirds of the dressing over the cooked rigatoni and mix well.

5. Add the arugula, sliced chicken, sun-dried tomatoes, and pine nuts; mix well and serve immediately.

Nutrition Information:

covered percent of daily need