Chicken Pesto Pasta Salad
Recipe type: Salad
  • 8 ounces shell pasta
  • 2 cups cooked, shredded chicken
  • ⅕ cups cherry or grape tomatoes, halved
  • 1 cup frozen shelled edamame, thawed
  • ½ cup prepared pesto
  • Salt and pepper, to taste
  1. Cook pasta according to package directions. Rinse with cold water and drain.
  2. Add chicken, tomatoes and edamame to pasta and toss together. Add pesto and toss until well combined.
  3. Season with salt and pepper, to taste. Refrigerate until serving. Add additional pesto and seasonings just before serving, if desired.
Recipe by Eighteen25 at