This Summer Pesto Pasta Salad is a delicious way to pack some veggies in while still feeling summery, juicy, and fresh. It can be made gluten-free and dairy-free, but any pasta would work and added Parmesan would also be delicious.
For the pesto: Combine all ingredients (fresh basil, spinach, garlic clove, 1/4 cup pine nuts, 1/2 cup extra virgin olive oil, 1 tsp salt) in a food processor and blend until smooth.
For the pasta salad:
1. Cook pasta according to package instructions. Drain and set aside in a large bowl. Drizzle with olive oil and give it a stir so it doesn’t stick together.
2. Add chopped cucumber, halved cherry tomatoes, cooked chicken, and arugula to the pasta.
3. Pour the prepared pesto over the top and give everything a toss.
4. Season to taste with salt and pepper and garnish with toasted pine nuts. Enjoy!
