Recipe

Broccoli, Chicken & Pesto Rotini Salad

Prep Time: 15 min

Cook Time: 10 min

Serves: 4

This delicious pasta salad is packed with savoury flavours. Broccoli and rotini are ideal for salads, as sauces and dressings can permeate them thoroughly. Olives, pesto, cherry tomatoes and basil create a balanced, mouthwatering salad that’s perfect anytime.

Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc

Ingredients

2 cups (500 mL) chicken, cooked, diced

7 oz (200 g) rotini pasta, tri-coloured

7 oz (200 g) broccoli, chopped

5.3 oz (145 g) cherry tomatoes

5 tbsp (75 mL) basil

6 tbsp (90 mL) pesto

12 black olives, pitted

1/4 tsp (1.25 mL) sea salt

1/2 tsp (2.5 mL) black pepper

Instructions

1 Cook pasta according to package directions in unsalted water. Add broccoli and gently cook during last 3-4 minutes of cooking. Drain but reserve ¼ cup (60 mL) cooking liquid. Add pasta, broccoli and hot liquid to a large salad bowl.

2 Add chicken to salad bowl. Cut tomatoes in half or quarters and add to bowl. Mince the fresh basil. Add to salad bowl and toss with the pesto, sliced black olives, salt and pepper.

3 Transfer to a serving platter. Garnish with fresh basil.