Creamy Chicken Pesto Pasta Salad

SERVES 4

Ingredients  

Pasta Salad

230g (one box I usually use) gluten-free or regular pasta of choice

2 cups chopped cooked chicken

1 cup cherry tomatoes, quartered or halved

½ cup red onion, finely diced - optional

½ cup mozzarella pearls or chopped fresh mozzarella balls

2–3 cups fresh baby spinach, roughly chopped

Creamy Pesto Dressing

¾ cup plain full-fat Greek yogurt

3 Tablespoons finely chopped fresh basil

3 Tablespoons lemon juice

2 Tablespoons shredded parmesan cheese

1 Tablespoon mayo

3 teaspoons Dash Pasta Blend Garlic Pesto Seasoning

2 cloves garlic, minced

½ teaspoon honey

½ teaspoon salt, plus more to taste

¼ teaspoon black pepper

Handful of baby spinach

Instructions 

• Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse with cold water to cool. Set aside.

• Add the Greek yogurt, fresh basil, lemon juice, Parmesan, mayo, seasoning blend, garlic, honey, salt, pepper and fresh spinach to a blender or food processor. Blend until smooth and creamy.

• In a large bowl, combine the cooled pasta, chicken, tomatoes, red onion, mozzarella and greens.

• Pour the dressing over the salad and toss until everything is well coated.

• Serve right away to keep in the fridge until ready to serve. For meal prep, portion salad into 4 meal prep containers!

Nutrition

Serving: 1/4 recipe note may changed based on your choice of pasta | Calories: 419kcal | Carbohydrates: 43g | Protein: 39g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 81mg | Sodium: 627mg | Potassium: 519mg | Fiber: 6g | Sugar: 5g