Servings: 11 cups - 8 (1 ¾ cup) servings 1x
Ingredients
- 2 ½ cups diced cooked chicken (12 ounces)
- 6 ounces cavatappi pasta, cooked according to package directions, drained and cooled to room temperature (about 16 ounces cooked; Use gluten-free if needed)*
- 8 ounces fresh mozzarella pearls
- 2 cups sliced persian or mini-cucumbers
- 6 ounces (~ 1 cup) grape or heirloom cherry tomatoes, halved (multi-colored tomatoes are nice!!)
- ⅓ cup finely diced red onion
- ½ cup prepared pesto (please use one that is refrigerated so that it’s bright green in color)
- ¼ cup shredded Parmesan cheese, plus more for garnish
- Optional: Fresh basil leaves, for garnish
Instructions
- Combine cooked and cooled pasta and chicken in a large mixing bowl.
- Add mozzarella cheese pearls, cucumbers, tomatoes, onion, pesto, and Parmesan cheese. Mix gently to combine.
- Garnish with fresh basil leaves and additional Parmesan, if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
For gluten-free, we’ve tested and like these brands of pasta when served cold: Banza, Barilla Gluten-Free, and Trader Joe’s Brown Rice & Quinoa Fusilli.
Nutrition Information
- Serving Size: 1 3/4 cup
- Calories: 340
- Fat: 17 g
- (Sat Fat: 6 g)
- Sodium: 350 mg
- Carbohydrate: 22 g
- (Fiber: 2 g
- Sugar: 2 g)
- Protein: 24 g
- Cholesterol: 65 mg