Quick Keto Pesto Chicken Pasta Salad

Pasta salad is a known diet disaster with its carbs, but not anymore! Just use Great Low Carb Pasta Rotini to keep the carbs down, since each serving has only 7 grams of net carbs. This is a fabulous cold dinner or lunch that you can make in a few minutes. Just keep the leftovers in the fridge and take them for lunch for the next few days!

This chicken pasta salad could not be any easier. Just mix the ingredients in a bowl! This recipe is designed to be super easy and use leftovers and meal helpers wherever possible. That is why it calls for rotisserie or cooked chicken from last night, bagged spinach and arugula, jarred pesto sauce, and store bought Italian dressing. But you can definitely make your own. 

If you want to make Italian dressing, just mix the following.

• ½ cup of olive oil
• 3 tablespoons of white wine vinegar
• 3 cloves of garlic, minced
• Salt and pepper to taste
• Dried basil and oregano
• 1 tablespoon of lemon juice
• 2 tablespoons of chopped fresh parsley

And if you want to try your hand at homemade pesto, pulse the following in a blender.

• 4 cups of fresh basil leaves
• ⅓ cup of olive oil
• ½ cup of walnuts or pine nuts
• 3 cloves of garlic
• 3 ounces of parmesan cheese

You can definitely make this recipe your own however you like. You can use tuna or leftover salmon instead of chicken. And it is great to add vegetables such as chopped broccoli florets or diced red pepper.

You can serve this salad on its own or with some fruit. It can even go well with a container of cottage cheese if you need another low-carb item for your lunch.

Recipe for Quick Keto Pesto Chicken Pasta Salad

Makes 4 servings

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

• 1 package of Great Low Carb Pasta Rotini 
• ½ cup of Italian salad dressing
• ½ cup of pesto sauce
• 1 small green onion, minced
• 3 cups of fresh spinach leaves or baby spinach
• 2 cups of cooked shredded chicken, such as leftover rotisserie chicken or chicken breast
• 1 cup of grape tomatoes, halved
• ½ cup (2 ounces) of shredded parmesan cheese
• Black pepper to taste
• (Optional) baby arugula or spinach bed for serving
• Optional toppings: additional cheese or grape tomatoes, fresh basil leaves

Instructions:

1. Cook the Great Low Carb Pasta Rotini according to the package directions. Boil water, add the pasta, and cook for 10 minutes or until al dente. Drain the pasta and rinse it for cold water. Drain it and put it in a large bowl.
2. In a small bowl, whisk together the Italian dressing and pesto sauce.
3. To the large bowl, add the chicken, spinach, grape tomatoes, parmesan cheese, and black pepper. Mix well.
4. Add the dressing and pesto mix, and toss the pasta to coat it completely.
5. Plate the pasta on a plate or on top of a salad with arugula or spinach leaves.
6. Serve and enjoy!