Cilantro pesto pasta salad

Delight in the fresh flavors of cilantro pesto in this vibrant pasta salad. Perfect for a light and zesty culinary experience.

Ingredients:

• 2 cups tightly packed fresh cilantro leaves
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan
• 1 teaspoon fresh lemon juice 
• 2 cloves garlic 
• 1 cup olive oil 
• 2 cups grape tomatoes, cut in half
• 1/2 shallot, thinly sliced 
• Olive oil, for drizzling
• Salt and freshly ground black pepper
• 4 cups cooked rotini pasta, cooled
• 4 cooked chicken breasts (we used grilled), cooled and cut into cubes 
• Parmesan shavings, for garnish
• Fresh cilantro leaves, for garnish

Instructions:

1. Preheat the oven to 180 °C.
2. To make the cilantro pesto: Place cilantro, pine nuts, Parmesan, lemon juice, and garlic in a food processor. Pulse the ingredients a few times until roughly chopped. While the processor is on, gradually pour in the oil through the top opening. Continue processing until you reach the desired texture, whether smooth or slightly chunky.
3. To roast the tomatoes: Prepare a baking sheet by lining it with parchment paper. Place the tomatoes and shallot on the sheet. Drizzle with olive oil and season with salt and pepper. Roast until the tomatoes soften and caramelize slightly, approximately 15 minutes. Allow them to cool.
4. For assembling the salad: Combine pasta, chicken, roasted tomatoes, and cilantro pesto in a large bowl. Mix well. Finish the dish by topping it with shaved Parmesan and a few cilantro leaves before serving.

Summary:

• Calories: 4170 kcal
• Fat: 315 g
• Protein: 138 g
• Carbs: 208 g
• Potassium: 2392 mg
• Magnesium: 424 mg