Sunset Pesto Salad

Name: Sunset Pesto Salad
Total time: 1500 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 can Canned chicken (you can also use fresh chicken); 1 box Pastas (you can use Catelli gluten free!); 1 Orange bell pepper; 1/2 packages Fresh mushrooms; 1 Red onion; 1 cup Diced cauliflower; 1/2 packages Cherry tomatoes; 3 tbsp Pesto; 1 tbsp Italiano spices; 1/2 cup Mayonaise; 1 tbsp Relish; Salt and pepper

Kelly Dassylva @cook_2946738

Very tasty, looks wonderful (the vegetables choice really makes it look like a sunset!). Very versatile and tasty :)

Kelly Dassylva @cook_2946738

Very tasty, looks wonderful (the vegetables choice really makes it look like a sunset!). Very versatile and tasty :)

Saved

Ingredients

25 mins

10 servings

2 canCanned chicken (you can also use fresh chicken)
1 boxPastas (you can use Catelli gluten free!)
1Orange bell pepper
1/2 packagesFresh mushrooms
1Red onion
1 cupDiced cauliflower
1/2 packagesCherry tomatoes
3 tbspPesto
1 tbspItaliano spices
1/2 cupMayonaise
1 tbspRelish
Salt and pepper

Saved

Steps

25 mins

1

Cook the pastas as directed.
2

Meanwhile, slice the mushrooms, bell pepper, tomatoes and cauliflower. Dice the onion. Put all the vegetables into a large salad bowl.
3

Drain your pastas and rince them with cold water until they're cold. Add to the bowl.
4

Dice your canned chicken. Add to the salad.
5

Mix throughly and add mayo and pesto, then spices.
6

Let sit into the fridge for about 2 hours and enjoy :)