Pesto Pasta Salad with Edamame and Grilled Chicken
Cook pasta until al dente. Drain pasta and rinse with cold water.
Boil edamame for 2-3 minutes. Drain and rinse with cold water and remove the beans from the pods.
Mix pesto and avocado in a bowl, mash lightly and season.
Toss together with pasta and parsley.
Top with edamame and grilled chicken.
- 250g of farfalle pasta
- 200g chicken, grilled
- 100g edamame beans
- 2 avocados
- 200g pesto