Ingredients:

  • 1 pound (450g) pasta (rotini, penne, or farfalle)
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) cooked chicken breast, shredded or cubed
  • 1 cup (120g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1 cup (150g) mozzarella pearls (bocconcini)
  • ½ cup (50g) Kalamata olives, pitted and halved
  • ½ cup (15g) fresh basil leaves, chopped
  • ½ cup (120ml) prepared pesto
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30ml) olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
  2. Drain the pasta and rinse with cold water to stop the cooking process. Toss with 1 tablespoon olive oil to prevent sticking.
  3. In a large mixing bowl, combine the cooked pasta, cooked chicken, sun-dried tomatoes, mozzarella pearls, Kalamata olives, and fresh basil.
  4. In a small bowl, whisk together the pesto, lemon juice, and remaining 2 tablespoons olive oil. Season with salt and pepper to taste.
  5. Pour the dressing over the pasta salad and toss gently to combine.
  6. Cover and refrigerate for at least 30 minutes (or longer for best flavour).
  7. Serve cold and enjoy! Garnish with extra basil, if desired.