You guys. I’ve made a lot of pasta salads in my day. After all, they’re a great ‘garbage bin’ for anything you need to get rid of in your fridge. But this pasta salad might be one of my favorites that I’ve ever made. I made this for an early lunch on Sunday, and ended up eating it as a snack and for dinner too — it was that good. After all, how can fusilli with a homemade sun-dried tomato pesto, roasted chicken, crunchy veggies, and fresh herbs be bad?
The great thing about this (and many other) pasta salads is that it’s super versatile. You can serve it warm, or chilled, and easily make it ahead of time if needed. This would be perfect at a potluck, a Super Bowl party, a bridal or baby shower, or even just as an easy weeknight meal (that you can take to work for a few days after!). And of course, as far as ingredients go, anything can be substituted or removed. Don’t eat meat? Nix the chicken. Don’t eat gluten? You can actually nix the pasta — I tried this first as a chicken salad before adding the noodles, just out of curiosity, and it was still crazy delicious.
This recipe looks like it has a lot of ingredients, but I promise you, it’s very simple. I recommend starting with the chicken first, and while it cooks, you can prep everything else. Easy as pie — or pasta salad: Read more »