I don’t know about you but I am a sucker for pasta salads this time of year. Not only are pasta salads super easy to make ahead of time, but pasta salads keep in the refrigerator for several days too {my favorite part}.
This recipe for pesto chicken pasta salad can be made with or without bacon, but really, who doesn’t love bacon?
Ingredients
16 oz bow tie pasta
2 chicken breasts, cooked, chopped {I use Zaycon chicken}
6 sliced bacon, cooked, chopped
2 cups fresh or frozen peas
2 stalks celery, sliced thin
1/2 cup Parmesan cheese, shaved
1/2 cup plain yogurt
2 tablespoons pesto {my spicy pesto recipe}
1/4 onion, chopped
salt and pepper to taste
Directions
Prepare the pasta according to package directions, drain and cool. Cook bacon in a skillet until crisp. Blot excess grease with paper towels, cool and crumble.
In a large bowl toss the pasta, chicken, bacon, peas, celery and onion together. In a small bowl whisk together the pesto and plain yogurt. Pour over pasta mixture and stir until the pasta is evenly coated. Add salt and pepper. Garnish with Parmesean cheese and refrigerate for 2 hours or until ready to serve.
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