Desk Lunch // Chicken Pesto Pasta Salad
Author: 
Serves: 5 servings
 
Ingredients
  • 1 lb. (16 oz.) corkscrew pasta, cooked according to package directions, then drained and rinsed in cold water
  • 2 cooked boneless, skinless chicken breasts, chopped (I used a rotisserie chicken and chopped it up)
  • 1 pint cherry tomatoes, halved
  • 8 oz. fresh mini mozzarella balls
  • ½ cup pitted and halved kalamata olives
  • 1 jar (8 oz.) pesto
Instructions
  1. In a large bowl, combine the pasta, chicken breasts, halved cherry tomatoes, mozzarella balls, olives and pesto. Stir until well-combined. Spoon into lunch containers and refrigerate until ready to eat.
  2. Note: It's best to slightly under-cook the pasta to prevent it from becoming too soft as it sits in the refrigerator.
Recipe by Espresso and Cream at http://espressoandcream.com/2018/08/desk-lunch-chicken-pesto-pasta-salad.html