Summer Pasta Salad with Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Summer Pasta Salad with Pesto

YOUR SOLIN GENERATED RECIPE

Summer Pasta Salad with Pesto

Tender grilled chicken breast tossed with protein-rich chickpea pasta and vibrant summer vegetables in a zesty, herbaceous pesto sauce.

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NUTRITION

526kcal
Protein
58.2g
Fat
19.3g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea rotini pasta

1 tbsp Basil pesto

0.5 cup Cherry tomatoes

0.5 cup Cucumber

1 cup Baby spinach

1 tsp Lemon juice

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    Season the chicken breast with sea salt and black pepper, then grill or pan-sear with olive oil until cooked through.

  • 3

    Slice the cooked chicken into bite-sized strips and halve the cherry tomatoes and cucumber.

  • 4

    In a large mixing bowl, combine the cooked pasta, chicken, tomatoes, cucumber, and baby spinach.

  • 5

    Add the basil pesto and lemon juice, tossing everything together until the ingredients are evenly coated.

  • 6

    Serve chilled or at room temperature for a refreshing and nutrient-dense summer meal.

Summer Pasta Salad with Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Summer Pasta Salad with Pesto

YOUR SOLIN GENERATED RECIPE

Summer Pasta Salad with Pesto

Tender grilled chicken breast tossed with protein-rich chickpea pasta and vibrant summer vegetables in a zesty, herbaceous pesto sauce.

NUTRITION

526kcal
Protein
58.2g
Fat
19.3g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea rotini pasta

1 tbsp Basil pesto

0.5 cup Cherry tomatoes

0.5 cup Cucumber

1 cup Baby spinach

1 tsp Lemon juice

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    Season the chicken breast with sea salt and black pepper, then grill or pan-sear with olive oil until cooked through.

  • 3

    Slice the cooked chicken into bite-sized strips and halve the cherry tomatoes and cucumber.

  • 4

    In a large mixing bowl, combine the cooked pasta, chicken, tomatoes, cucumber, and baby spinach.

  • 5

    Add the basil pesto and lemon juice, tossing everything together until the ingredients are evenly coated.

  • 6

    Serve chilled or at room temperature for a refreshing and nutrient-dense summer meal.