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Lemony Mint Pesto Pasta Salad

Author Meg's Everyday Indulgence


  • 2 1/2 cups fresh basil
  • 1/2 cup fresh mint
  • Zest of 1 large lemon and juice of half
  • 1/4 cup walnuts
  • 1/2 cup grated parmesan cheese
  • 1/4 tsp. kosher salt
  • 1/3 cup olive oil
  • 8 oz. farfalle (bow tie) pasta, cooked and drained
  • 1 1/2 cups grape tomatoes, halved lengthwise
  • 2 cups shredded chicken


  • Place basil, mint, lemon zest, lemon juice, walnuts, parmesan cheese and salt in a food processor. Process until fine. Turn on and slowly drizzle in olive oil until it comes together. 
  • In a large bowl, gently toss together the pasta, tomatoes and chicken. Drizzle in the pesto and toss gently until completely coated. Enjoy cold, at room temperature or hot.