I remember when I was a kid loving cold pasta salads on a hot summer night. Nothing heavy and nothing rich. One of my favorite restaurants in Green Bay is Grapevine Cafe, and they have a chicken pesto pasta salad to die for. One steamy night in Wisconsin I decided it was the perfect time to whip up my own batch of this yummy salad. This recipe gave me exactly what I was looking for, and reminded me of my favorite restaurant.
Cook pasta according to package directions. Drain and set aside.
Season chicken with salt and pepper. Saute chicken in a medium skillet over medium heat until completely cooked (should take less than 5 minutes per side – just make sure the juices run clear). Set chicken aside and allow it to cool.
While chicken is cooling add celery, onion, Craisins, and pine nuts into a bowl. Set aside.
In another bowl mix mayonnaise, sour cream, salt, pepper, and pesto.
When you can comfortably handle the chicken chop it into small bite size pieces. Add chicken and celery mixture to the pesto mayo. Stir until all ingredients are completely incorporated.
In a large serving bowl, fold chicken mixture into noodles.
Serve, or cover and chill in the refrigerator.
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Absolutely divine! My store-bought pesto was a little strong, so I cut back a little on the amount I added to the dressing, but this is such a great salad! I will definitely make this again!
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