Italian Chicken-Pesto Pasta Salad

Ingredients

• 1 1/2 lbs penne or spiral pasta (or large pasta of choice)
• 2-3 tablespoons oil
• 2 plum tomatoes, chopped (Roma tomatoes)
• 2 cups chopped cooked chicken (can use more)
• salt (to taste)
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 1/3-1/2 cup grated parmesan cheese

PESTO DRESSING

• 1 cup prepared pesto sauce (use homemade or purchased, for a stronger flavor increase to 1-1/4 cups)
• 1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
• 2 tablespoons lemon juice
• 1 1/2 cups mayonnaise (do not use salad dressing)

Directions

1. 1

   Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.

2. 2

   Drain the pasta well in the colander.

3. 3

   Place the pasta in a large bowl then toss with 2-3 tablespoons oil.

4. 4

   Add in chopped tomatoes and cooked cubed chicken; toss to coat.

5. 5

   For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.

6. 6

   Add in the mayonnaise and pulse until blended.

7. 7

   Add the mayo mixture to the pasta mixture; tooo well to coat.

8. 8

   Mix in the Parmesan cheese, season with salt and pepper.