Whole-Wheat Pesto Pasta Salad

Whole-Wheat Pesto Pasta Salad
Staff Writer
Jamielyn Nye

This recipe packs a lot of flavor, with pesto and feta cheese, and it's also a healthy meal, made with whole-wheat pasta and chicken. 

Click here to see 10 Best Summer Pasta Salad Recipes

8
Servings
370
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound whole-wheat bow tie pasta
  • 1 Tablespoon olive oil, plus more if needed
  • 1 Cup basil pesto
  • 1/4 Cup Italian dressing
  • 2 Cups spinach
  • 1 Cup shredded grilled chicken
  • 1 pint cherry tomatoes, halved
  • 1/2 Cup feta cheese
  • Salt and pepper, to taste

Directions

Cook pasta according to package directions in a large pot of salted water. Drain the pasta and run it under water. Drizzle with the olive oil and toss well.

Put the pasta in a large serving bowl and stir in the pesto and Italian dressing. Add the spinach, chicken, tomatoes, and feta cheese. Toss to combine. Season the pasta salad with salt and pepper, to taste. 

Cover the pasta and refrigerate. If the pasta seems dry before serving, you can stir in another tablespoon of olive oil.

Nutritional Facts

Total Fat
20g
29%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
20mg
7%
Carbohydrate, by difference
37g
28%
Protein
12g
26%
Vitamin A, RAE
40µg
6%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
50µg
56%
Calcium, Ca
174mg
17%
Choline, total
6mg
1%
Fiber, total dietary
4g
16%
Folate, total
23µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
139mg
20%
Selenium, Se
24µg
44%
Sodium, Na
706mg
47%
Water
59g
2%
Zinc, Zn
1mg
13%

Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.