Pasta Salad with Arugula Pesto, Grilled Chicken Breasts, and Feta

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Made this dish last night and followed recipe to the letter. It was phenomenal! All of my men had seconds. I spread the extra pesto on some freshly baked italian bread and served with pasta salad. Will definitely make this again!

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I needed to serve a crowd so I doubled the recipe. I used two purchased herb-roasted rotisserie chickens instead of the grilled chicken breasts. Major hit at the party! A delicious dish.

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This dish was a hit at my Labor Day cookout. Very filling and delicious even without the added seasonings.

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Amazing!!!!! I did everything as stated except olives, as my kids don't like them, and it was one of the best ever! My girls want to take the leftovers to school for lunch tomorrow. Big hit!!!

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love the recipe. I like it fresh at room temp better than chilled. The arugla pesto is great!

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Though I didn't have all of the exact ingrediants (escarole instead of arugula, no olives, etc...it turned out wonderfully! Since escarole is a bit sharper than arugula I add some fresh spinach to tone it down and added some other veggies I had on hand like fresh (blanched in the pasta water the last couple of minutes and shredded carrots. The flavors married beautifully and we had a wonderfully light but filling meal!

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This is an extremely tasty, crowd-lovin' recipe. I've made it twice and would add two comments to the recipe:
1. Adding the chicken is entirely optional. If you're serving vegetarians, or serving with a main meat dish, or just don't have any chicken, don't fret. The pasta salad stands up just as well w/o the bird.
2. The recipe calls to add the arugula pesto to the ice water-shocked pasta and refrigerate until well-chilled. In my experience, the flavors combine and shine much more when this step is omitted. Yes, make sure the pasta is at or below room temperature, but refrigerating the pesto/pasta combo hardens the mix and seems to lessen the flavor 'oomph'.

Again, wonderful recipe!

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Grilled the chicken over charcoal, then sauteed the tomatoes in a touch of olive oil over the same grill. The recipe produces a delightfully light and flavorful pasta salad. The chicken makes it a main dish, the pesto and tomatoes work well together - throw in a sauvignon blanc and toast in the summer.

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Im big on pesto. This is delicious

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I've made this recipe twice and absolutely love it. A very nice, different, pasta salad. Word to the wise- make sure your arugula is good quality, my 2nd try suffered a little when the greens weren't quite "ripe" enough.