Chicken pesto pasta salad


For 4 people

  • 300g spinach pasta
  • 150g smoked chicken strips
  • 1 red pointed pepper
  • 190g green pesto
  • 240g black olives sliced (115g)
  • 40g pine nuts

Serving tip:

• Arugula

Chicken pesto pasta salad

Step 1: Clean the pepper and cut into small cubes.

Step 2: Heat a frying pan without oil and roast the pine nuts in a few minutes until they have a golden brown colour.

Step 3: Cook the pasta al dente in plenty of water with some salt (advice: 12 grams per litre of water). Drain the pasta and store some of the cooking liquid.

Step 4: Drain the moisture from the olives and let it drain for a while.

Step 5: Put the pasta in a baking dish or bowl and mix the chicken strips, pepper cubes, pesto and olive slices together.

Step 6: Season with some salt and pepper, garnish with the pine nuts and serve with fresh arugula.

Variation tip:

For a smoother whole, you can mix the pesto with 100ml of yogurt. Also delicious with sun-dried tomatoes!


  • 2 sachets of Sophini spinach pasta
  • 1 cup smoked chicken strips
  • 1 red pointed pepper
  • 1 jar of green pesto (190g)
  • 1 jar of black olives in slices (240g; 115g drained weight)
  • 1 bag of pine nuts (40g)
  • 1 sachet of arugula

From the kitchen cabinet:

Salt, Pepper



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