Tri-color Pasta Salad with Sun-Dried Tomato Pesto, Corn, and Roasted Chicken

Cooked pasta can be quickly transformed into a delicious salad, perfect for lunch, dinner, or even as a side dish for roasted or grilled meats.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 50 g Oil, olive

  • 100 g Tomato, dried, in oil

  • 200 g Meat, chicken, breasts

  • 50 g Corn, yellow, in brine

  • 100 g Green, raw

Steps

  1. In a large pot, bring water to a boil and lightly salt it (see tips). Cut the roasted chicken breast into small pieces and thinly slice the greens.

  2. Add the pasta to the boiling water and cook for the time indicated on the package.

  3. Drain the cooked pasta carefully, drizzle with olive oil, and let it cool to room temperature.

  4. Mix the cooled pasta with sun-dried tomato pesto, corn, chicken pieces, and sliced greens.

Nutrition Information (Per 100g)

  • Calories: 315.25 kcal
  • Fat: 10.75 g
    • Saturated Fat: 1.38 g
  • Carbohydrates: 41 g
    • Sugars: 1.13 g
  • Protein: 12.25 g
  • Fiber: 2.25 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 g of pasta, and 7 grams of salt. This amount of water ensures even cooking and prevents the pasta from sticking together.