Chicken and Pesto Pasta Salad

1. 1

   Drop beans and a bit of salt into some boiling water.

2. 2

   Boil for one minute before scooping out.

3. 3

   Add the pasta to the water and cook according to packet instructions until just al dente.

4. 4

   Drain, then return to the pan with olive oil and pesto.

5. 5

   Stir thoroughly and transfer to a serving bowl.

6. 6

   Tear the chicken into bite-sized chunks, discarding any fat, skin and bones.

7. 7

   Season with salt and pepper and stir into the pasta together with beans and tomatoes.

8. 8

   Slice and pit the olives (if desired) and sprinkle on top.

9. 9

   Use as many as you like, although I think 1/4 cup sliced between two people is about right.

10. 10

    Eat warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.