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🥗 Orzo Pasta Salad with Chicken and Pesto

733 kcal · 30 min · 4 servings

Ingredients

• 350 g Orzo pasta
• salt
• 150 g basil pesto (jar)
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• pepper (from the mill)
• 2 chicken drumsticks (pre-cooked)
• 250 g cherry tomatoes
• 150 g baby spinach
• shaved Parmesan (for garnish)

Instructions

1. 1. Fill a large pot with water and add salt. Bring it to a boil.
2. 2. Add the orzo pasta to the boiling water and cook until al dente (firm to the bite).
3. 3. Pour the cooked pasta into a colander to drain the water.
4. 4. Rinse the drained pasta briefly with cold water to cool it down quickly.
5. 5. Transfer the cooled pasta into a large mixing bowl.
6. 6. Whisk the pesto, oil, vinegar, salt, and pepper together in a small bowl until well combined.
7. 7. Pour the pesto sauce over the pasta in the large bowl.
8. 8. Gently fold the sauce into the pasta until everything is evenly coated.
9. 9. Rinse the spinach under cold running water.
10. 10. Pat the spinach dry with a kitchen towel.
11. 11. Remove any tough stems or wilted leaves from the spinach.
12. 12. Wash the tomatoes thoroughly.
13. 13. Cut the washed tomatoes in half.
14. 14. Pull the cooked chicken meat off the boneless thighs.
15. 15. Shred or chop the chicken meat into small, bite-sized pieces.
16. 16. Add the prepared spinach to the pasta salad.
17. 17. Add the halved tomatoes to the pasta salad.
18. 18. Add the chicken pieces to the pasta salad.
19. 19. Gently toss all ingredients together until well mixed.
20. 20. Season the salad with salt and pepper to taste if needed.
21. 21. Grate fresh Parmesan cheese over the finished salad.
22. 22. Serve the salad immediately.

Nutrition per serving

• kcal: 733
• Protein: 32 g · Fett/Fat: 38 g · Carbs: 65 g