Ingredients
Equipment
Method
- Start by cooking your pasta according to the package instructions, usually about 8-12 minutes. Bring a large pot of salted water to a rolling boil, add the pasta, and stir occasionally to prevent sticking.
- While the pasta cooks, in a large mixing bowl, combine the chopped red pepper, halved cherry tomatoes, and diced chicken. Toss gently to mix evenly.
- In a separate bowl, whisk together the pesto and half and half until smooth and creamy. This will create a lighter sauce that coats the pasta well.
- Once the pasta is al dente, drain it in a colander. Add the warm pasta to the pesto mixture and stir until each piece is coated in the sauce.
- Gently fold in the vegetable and chicken mixture into the pasta until everything is evenly distributed. Serve warm or chill for later.
Nutrition
Notes
This salad tastes better after sitting for a few hours as the flavors meld together. You can swap chicken for rotisserie chicken or make it vegetarian by omitting the meat. Use pasta shapes like penne or rotini for better sauce adherence.
