Ingredients
- —200 grams farfalle
- —200 grams chicken breast
- —150 grams cherry tomatoes
- —125 grams mini mozzarella
- —50 grams arugula
- —3 tablespoons green pesto
- —2 tablespoons pine nuts
- —1 handful fresh basil
- —Black pepper to taste
Instructions
Cook the farfalle al dente according to the package instructions.
Meanwhile, grill the chicken breast until golden brown and cooked through, then slice it.
Toss the warm pasta with the green pesto until all the pasta is lightly coated.
Add the cherry tomatoes, mini mozzarella, arugula, and chicken. Sprinkle the pine nuts and fresh basil on top and season with black pepper. Serve warm or cold.
Serving Tip
This refreshing pasta salad is perfect as a light meal on a warm day and tastes even better with some extra basil on top.
Storage Tip
Store the salad covered in the refrigerator for up to 2 days.
RECIPE_ID: 67a2875c...
LAST_UPDATE: 5/26/2026