Lemon Pesto Chicken Pasta Salad

A fresh, delicious salad that's light enough for lunch, hearty enough for dinner, and perfect for enjoying all season long!

Ingredients

• 2 oz chickpea pasta - about ½ cup dry
• 3 oz chicken breast - cooked, diced or shredded
• 4-5 asparagus spears - trimmed and cut into 1-inch pieces
• 1 cup arugula
• 1/4 avocado - diced
• 2 tbsps shaved Parmesan
• 1 tbsp pine nuts - lightly toasted; can substitue walnuts
• 1 tbsp pesto - prepared
• 1/2 lemon - juiced
• 2 tsp olive oil - as needed

Instructions

1. Cook the chickpea pasta according to package directions. During the last 2–3 minutes of cooking, add the asparagus to the pot. Drain and rinse briefly with cool water.
2. In a large bowl, whisk together the pesto, lemon juice, and olive oil.
3. Add the cooked pasta, asparagus, and chicken, tossing to coat with the dressing.
4. Gently fold in the arugula, avocado, shaved Parmesan, and pine nuts.
5. Serve immediately or chill for a refreshing pasta salad.

Nutrition (per serving)