Ingredients
- 2 cups cooked chicken breast, diced
- 8 oz pasta (rotini or penne)
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 2 tbsp olive oil
- Salt and pepper to taste
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Instructions
- Cook the pasta according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, and bell peppers.
- Add the basil pesto and olive oil, then toss to combine.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature and enjoy!
Notes
- For extra creaminess, stir in a couple tablespoons of mayo or Greek yogurt. Can be made ahead and stored in the fridge for 3-4 days.