Basil and Chicken Pasta Salad

Recipe

Salad
Basil and Chicken Pasta Salad

Primary Media

Small white bowls of chicken pasta salad with basil

User Rating

3.76 out of 5 stars
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17 ratings

Recipe Data

12
Servings
30min
Prep
30min
Total

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    Description

    Full of garden-fresh flavors, this is perfect potluck fare. After chilling, it's even more flavorful.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    3 c.dry Hy-Vee whole wheat rotini pasta
    1 lbs.Hy-Vee boneless, skinless COOL chicken breasts
    1 tbsp.prepared pesto
    2medium carrots, thinly sliced
    2 c.halved cherry tomatoes
    1medium red onion, chopped
    1(14 oz) can quartered artichoke hearts, drained, rinsed
    1(15 oz) can Hy-Vee cannellini beans, drained, rinsed
    1 c.roughly chopped basil leaves
    1shallot, chopped
    ¼ c.Hy-Vee Select white wine vinegar
    Zest and juice of 1 lemon
    1 tsp.agave nectar
    1 tsp.Hy-Vee Dijon mustard
    ¾ tsp.Hy-Vee salt
    ½ tsp.Hy-Vee ground black pepper
    2cloves garlic, minced
    ¾ c.Hy-Vee Select extra-virgin olive oil
    3 c.baby spinach
    5 oz.Hy-Vee traditional crumbled feta cheese

    Directions

    1. Cook pasta according to package directions; drain and transfer to a large bowl. Set aside.
    2. Meanwhile, preheat grill to medium heat. Rub chicken breasts with pesto. Grill chicken until internal temperature reaches 165 degrees. Cut chicken into bite-size strips. Stir into pasta. Add carrots, cherry tomatoes, red onion, artichoke hearts and beans.
    3. For vinaigrette, in a blender or food processor, add basil, shallot, vinegar, lemon zest and juice, agave nectar, mustard, salt, pepper and garlic. Cover and blend until combined. Turn the blender on low and take off the cap in the center of the blender's lid. Slowly pour in the olive oil, blending until combined.
    4. Stir vinaigrette into pasta mixture and cover and chill for at least 2 hours or overnight. Just before serving, add spinach and feta cheese.

    Nutrition facts

    Servings

    330 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 35mg
    • Sodium: 520mg
    • Total Carbohydrates: 27g
    • Protein: 16g

    Daily Values

    0%
    Vitamin A 50%
    0%
    Vitamin C 15%
    0%
    Iron 15%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Spring 2014.