Pesto Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pasta salad tossed with fresh pesto, spinach, arugula, chicken, and cherry tomatoes. Fresh and colorful, it's a versatile dish that works as a main course or side for summer gatherings and potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 17 ounces short pasta noodles
- ⅔ cup prepared Italian salad dressing
- ½ cup pesto
- 2 cups fresh baby spinach
- 1 cup fresh arugula
- 2 cups shredded chicken (rotisserie chicken works well)
- ½ cup cherry tomatoes (halved)
- ⅓ cup shredded parmesan cheese
- grated parmesan cheese and cracked black pepper, for topping
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 943mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1027mg
- Calcium
- 308mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 943MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.