Ingredients
Scale
- 2 cups dry shell-shaped pasta
- 2 cooked boneless skinless chicken breasts, diced
- 2 cups baby spinach, chopped
- 1 cup strawberries, hulled and quartered
- 1 cup blackberries
- 1/2 cup mini fresh mozzarella balls
- 2 tablespoons pesto
- 2 tablespoons white apple vinegar
- 1 teaspoon honey
- Kosher salt and black pepper to taste
Instructions
- Cook the pasta in salted water until al dente. Rinse under cold water and drain.
- In a large bowl, combine cooked pasta, diced chicken, spinach, strawberries, blackberries, salt, and pepper.
- In a small bowl, whisk together pesto, vinegar, and honey.
- Pour the dressing over the salad mixture and toss to coat evenly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Chilling/Combining
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (300g)
- Calories: 420
- Sugar: 10g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Chill the salad for at least 30 minutes to enhance flavors. Customize with additional fruits or nuts for added texture. Use high-quality pesto for the best flavor impact.
