Pasta Salad with Pesto, Vegetables and Chicken

serves 8


  • 1 box whole wheat pasta
  • 1 can of corn, drained
  • 1 head of broccoli and/or cauliflower, broken into small florets
  • 1 green pepper, seeded and chopped
  • 3 medium tomatoes, chopped
  • 2 pounds skinless, boneless chicken breasts or thighs, cooked and chopped

for dressing:

  • 3 Tablespoons vinegar
  • 1 small jar of pesto
  • 1 pinch red pepper flakes
  • 1 cup shredded Parmesan cheese


  1. Bring a large pot of water to boil.
  2. Season chicken with a bit of olive oil, salt and pepper, place in a baking dish.
  3. Cook pasta in boiling, salted water, according to the package. Drain.
  4. Combine all dressing ingredients in a small bowl and mix well.
  5. In a large bowl, combine the pasta with the dressing while still warm.
  6. Add chopped chicken and veggies to the pasta and mix.
  7. Season to taste with salt and pepper.