Cook pasta according to package directions in unsalted water. Add broccoli and gently cook during last 3-4 minutes of cooking. Drain but reserve ¼ cup (60 mL) cooking liquid. Add pasta, broccoli and hot liquid to a large salad bowl.
Add chicken to salad bowl. Cut tomatoes in half or quarters and add to bowl. Mince the fresh basil. Add to salad bowl and toss with the pesto, sliced black olives, salt and pepper.
Transfer to a serving platter. Garnish with fresh basil.
- Serves: 4
- Prep Time:
- Cook Time:
- 2 cups (500 mL) chicken, cooked, diced
- 7 oz (200 g) rotini pasta, tri-coloured
- 7 oz (200 g) broccoli, chopped
- 5.3 oz (145 g) cherry tomatoes
- 5 tbsp (75 mL) basil
- 6 tbsp (90 mL) pesto
- 12 black olives, pitted
- 1/4 tsp (1.25 mL) sea salt
- 1/2 tsp (2.5 mL) black pepper
This salad can also be garnished with some shredded cheese such as Asiago. This is a delicious way to use up leftover cooked chicken.
In the summer months when the weather is hot, try serving your pasta as a cold salad instead.
The fresh, sweet aroma and flavour of basil helps you to use less salt in recipes. Basil goes well in salad dressings, pasta and tomato-based dishes, fish and chicken.