Pesto Chicken BLT Pasta Salad
15 min preparation
Serving Size / Yield
- 13 oz whole wheat pasta
- 1 1/2 C cooked or grilled chicken, cut into cubes
- 1 C cherry tomatoes, halved
- 1/4 C diced green onion
- 6 pieces turkey bacon, cooked and crumbled (or use regular bacon)
- 1/2 C feta cheese
- 4 oz pesto sauce
- 2 Tbsp balsamic vinegar
- 1 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- salt and pepper to taste
Cook pasta noodles to al dente. Drain and place in a large bowl. Let cool.
Stir in chicken, crumbled bacon, tomatoes, green onion, and cheese.
In a small container, whisk pesto sauce, balsamic vinegar, olive oil, and lemon juice together. Pour over pasta and toss to coat.
Season with salt and pepper to taste.
Store in refrigerator until ready to serve.
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