High Protein Pesto Pasta Salad

Not your grandmother’s pasta salad! This high protein pesto pasta salad is a delicious, filling, and nutritious make-ahead lunch option.

RECIPE

Ingredients:

• Chicken:

• 2 chicken breasts

• 1 tbsp avocado oil

• 1 tbsp italian herb blend (I used Penzey’s no salt Tuscan Seasoning)

• 1/2 tsp salt

• 1/4 tsp fresh cracked pepper

• Pesto:

• 1 large bunch of basil (about 1 cup)

• 1/2 cup shaved parmesan

• 1/4 cup pumpkin seeds

• 1/3 to 1/2 cup olive oil

• 1 tsp salt

• 1/2 tsp cracked fresh pepper

• juice of 1/2 lemon

• Pasta Salad:

• 1 box of Banza chickpea rotini pasta (or regular wheat pasta)

• 1 container of cherry tomatoes, halved

• 1/4 cup pumpkin seeds

• 1/4 cup shaved parmesan

• 2 large handfuls (~ 1.5 cup) arugula

Instructions:

Preheat oven to 450F. Drizzle avocado oil on chicken breasts and sprinkle salt, pepper, and herb blend evenly over chicken. Bake for about 15-20 minutes until internal temperature reaches 165 F. While chicken is baking, boil water and cook pasta for 1-2 minutes less than the package recommendations (it should be al dente). In a food processor add the basil, parmesan, and pumpkin seeds. Process until smooth (you may have to stop half way to scrape down sides). Once fairly cohesive, start to pour in olive oil while processor is on low. Continue until at desired consistency (I like my pesto a little on the thicker side). Add juice of lemon to prevent browning, salt and pepper. Pulse a couple times to combine. While pasta is warm, add a few spoonfuls of pesto and toss to coat. Slice chicken into strips and add to pasta. Toss. Allow pasta and chicken to cool down close to room temperature. Add the other ingredients and either toss and serve immediately or if you are not going to eat right away leave salad ingredients on top and toss when needed. I added more pesto and a drizzle of olive oil upon serving.