With summer here, my grill is getting a lot of use. Now that I learned how to turn it on without killing myself, I use it all the time! 🙂
Summer is my favorite season and nothing tastes better than a traditional meal that adds the smoky, delicious flavor of something grilled. This recipe is perfect served warm or cold, but I prefer a cold pasta salad during the summertime!
**For a vegetarian version, substitute chicken for 8 oz grilled seitan**
1 pkg Simply Organic basil pesto (or make your own basil pesto by clicking here)
8 oz whole wheat spaghetti or penne noodles, cooked and cooled
1 cup broccoli florets, cooked
1/2 cup shredded parmesan cheese
4 grilled chicken breasts, cut into thin strips
In a large mixing bowl, place noodles, broccoli and half of the parmesan cheese together and toss until well combined. Set aside for later use. In a small saucepan, cook basil pesto according to package directions. Once pesto is prepared, remove from heat and allow to cool for several minutes. Add pesto to the mixing bowl ingredients and toss until well combined. Place one cup of the mixture on a plate or in a bowl and arrange chicken strips on top. Sprinkle a small amount of the remaining parmesan cheese on top.