Grammy's Kitchen · Pesto Pasta · Pesto Chicken Pasta Salad
One of 155 pesto pasta recipes we measured
from www.allrecipes.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 9 cooks on www.allrecipes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces dried rotini pasta |
| 198 g | 1 (6 to 8-ounce) jar purchased basil pesto |
| 60 g | 1/4 cup red wine vinegar |
| 6 g | 2 cloves garlic, minced |
| 2 g | 1/4 teaspoon salt |
| 420 g | 3 cups chopped cooked chicken |
| 71 g | 2 to 3 ounces baby arugula or coarsely chopped baby spinach (about 3 cups) |
| 484 g | 2 cups cherry tomatoes, halved |
| 57 g | 2 ounces Parmigiano-Reggiano cheese, shaved, divided |
| 29 g | 1/4 cup pine nuts, toasted, divided |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very tasty, and pretty easy to put together. I was happy to finally find a recipe for a pasta salad that did not have raw onion in it. I made it as written (I used baby spinach instead of arugula because spinach holds up better if you're not going to eat it al” — a cook, 5★
“I made this salad to use up some pesto I had already open and as it also uses staples. I am so happy I decided to make it and honestly, it was just so very good despite the fact that I left out the pine nuts! Will absolutely make it again.” — a cook, 5★