Raspberry Pesto Pasta Salad

Lunch

A delicious pasta salad that’s perfect as a side dish.

  • Total Preparation Time: 42 minutes

Makes 4 to 6 servings

Rating: 0 Stars

Ingredients

Ingredients
1/4 cup50 mLPrepared Pesto
2 2 Chicken Breast, skinless and boneless
4 cups1 LFusilli Pasta
Half Half English cucumber
1 1/2 cups375 mLRaspberries, Ontario
Dressing
2/3 cup150 mLGAY LEA - French Onion Sour Cream Dip
2 tbsp25 mLVegetable Oil
2 tbsp25 mLRed Wine Vinegar
2 tbsp25 mLSun-dried Tomatoes, in oil then drained and finely chopped
Pepper
2 tbsp25 mLFresh Parsley, chopped
2 tbsp25 mLFresh Basil, chopped
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Instructions

  1. Spread pesto all over chicken breasts. Place on preheated greased grill on medium high for about 12 minutes, turning once, until no longer pink inside. Place on cutting board.
  2. Meanwhile, in large pot of boiling salted water, cook fusilli for about 10 minutes or until tender. Drain and rinse with cold water until pasta is cool. Drain well and place in large bowl. Thinly slice chicken and add to pasta with cucumber and raspberries.

Dressing:

  1. In bowl, whisk together dip, pesto, oil, vinegar, sundried tomatoes and pepper. Pour over pasta mixture and toss to coat. Sprinkle with parsley and basil. Toss again to combine.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.
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Ingredients

Ingredients
1/4 cup50 mLPrepared Pesto
2 2 Chicken Breast, skinless and boneless
4 cups1 LFusilli Pasta
Half Half English cucumber
1 1/2 cups375 mLRaspberries, Ontario
Dressing
2/3 cup150 mLGAY LEA - French Onion Sour Cream Dip
2 tbsp25 mLVegetable Oil
2 tbsp25 mLRed Wine Vinegar
2 tbsp25 mLSun-dried Tomatoes, in oil then drained and finely chopped
Pepper
2 tbsp25 mLFresh Parsley, chopped
2 tbsp25 mLFresh Basil, chopped
Add to Shopping List

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