MADE TO SHARE
Creamy Chicken Pesto Pasta Salad
A creamy chicken pesto pasta salad made for barbecues, picnics and long lunches.
MODERATE
45 MINS
SERVES 8
ABOUT THE RECIPE
Pesto pasta salad can get heavy fast, so this one gets a little help from Greek yoghurt, lemon and plenty of basil. The chicken makes it substantial, the pasta holds up well in the fridge, and the whole thing is very happy at barbecues, picnics or long lunches.
THE RECIPE
Ingredients
Pesto Dressing
2 cups basil leaves
¼ cup pine nuts
2 garlic cloves, peeled
½ tsp salt
¼ tsp freshly ground black pepper
¼ cup grated Parmesan
⅓ cup extra virgin olive oil
2 Tbsp lemon juice
¾ cup Greek yoghurt
Pasta Salad
340 g fusilli pasta
450 g chicken breast, trimmed
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder
½ Tbsp olive oil, plus extra for drizzling
½ cup sun-dried tomato strips
2 cups baby spinach
¼ cup pine nuts, toasted
¼ cup shaved Parmesan
Method
1.
Add the basil, pine nuts, garlic, salt, and black pepper to a food processor. Pulse until finely chopped. Add the Parmesan and pulse briefly to combine. With the motor running, slowly drizzle in the olive oil until smooth but still slightly textured. Blend in the lemon juice, then taste and adjust seasoning if needed.
2.
Transfer the pesto to a large bowl and whisk through the Greek yoghurt until smooth and creamy. Cover and refrigerate.
3.
Bring a large pot of well-salted water to the boil. Add the pasta and cook until just al dente, about 9 minutes. Drain in a colander and rinse under cold water until the pasta is just warm. Shake off excess water, transfer to a large salad bowl, and toss with a small drizzle of olive oil.
4.
While the pasta is still slightly warm, toss through about half of the creamy pesto dressing. Cover and refrigerate until completely cooled.
5.
To butterfly the chicken breast, place it flat on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part, stopping just before cutting all the way through. Open it out like a book so the chicken is an even thickness throughout. This helps it cook evenly and stay juicy.
6.
Pat the chicken dry with paper towel. Drizzle over the olive oil and rub into both sides. Season evenly with the salt, pepper, garlic powder, and onion powder.
7.
Heat a medium non-stick frying pan over medium heat. Once hot, add the chicken and cook for 7 to 8 minutes per side, or until just cooked through. Add a little extra olive oil if needed. Transfer to a cutting board and rest for 5 minutes, then thinly slice.
8.
While the chicken rests, heat a small non-stick pan over medium heat. Add the pine nuts and toast for a couple of minutes until golden. Transfer to a bowl.
9.
Remove the pasta from the fridge. Add the sliced chicken and sun-dried tomatoes and toss gently. Fold through the spinach, then add the remaining pesto dressing gradually until everything is evenly coated.
10.
Finish with the toasted pine nuts and shaved Parmesan. Taste and adjust with extra lemon juice, olive oil, salt, or pepper if needed. Chill for 20 to 30 minutes before serving.
SAMANTHA'S NOTES
Salt the pasta water
Butterfly the chicken
Dress while warm
Butterfly the chicken breast so it cooks at an even thickness. It keeps the chicken juicier and helps avoid dry edges.
Toss the pasta with the pesto while it is still slightly warm so it absorbs the flavour. Before serving, refresh with lemon or olive oil if needed.
Salt the pasta water generously, because this is your only chance to season the pasta itself. It makes a noticeable difference once the salad is chilled.
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