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
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.
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 https://www.espressoandcream.com/2018/08/desk-lunch-chicken-pesto-pasta-salad.html