Pasta Salad with Spinach Basil Pesto

I LOVE basil, and this dish makes a great lunch. Have a side of fruit or vegetables and you're just about good to go!

Pasta Salad with Spinach Basil Pesto

Serves 4; Prep time: 30 minutes

You'll need:

½ lb short whole wheat pasta

1 teaspoon plus ¼ cup olive oil

12 oz chicken breast (about 1 breast)

½ teaspoon salt basil

Ground black pepper to taste

¼ cup walnuts

1 small garlic clove

½ cup (packed) fresh basil, or more to taste

2 cups (packed) raw spinach1 or 1 cup frozen, thawed

½ pint grape tomatoes, quartered

1/8 cup parmesan cheese

Then you:

  1. Cook the pasta according to package directions. Add 1 teaspoon of oil to the cooked pasta and mix well to prevent sticking.
  2. Meanwhile, slice the chicken breast in half lengthwise, so you have two thin breast pieces. Grill the chicken breast on medium high for 5 minutes, or until the internal temperature reaches 165oF. Let the chicken rest 5 minutes after cooking before chopping it into dice-sized pieces.
  3. Make the pesto: In a blender, combine oil, salt, pepper, nuts, garlic, basil, and spinach. Pulse a number of times until the mixture is fluid, but not quite pureed.
  4. Combine the pasta, pesto, tomatoes, and cheese in a large bowl. Serve at any temperature.

 

 

Marina Bedrossian is a Northport, NY dietitian nutritionist who helps people with holistic nutrition solutions and food sensitivities. Visit this page to schedule an appointment and don’t forget to join the private Facebook group “Ingredients For Healthy Families” more information here.