Recipe: Chef Loretta Paganini show us how to make pesto pasta salad with chicken & veggies

CLEVELAND — Coming up with new dinner idea during quarantine is almost mission "impastable," but a local chef is giving us a new recipe to try! 

She's a fan favorite here at WKYC Studios. 

Chef Loretta Paganini, the owner of Loretta Paganini School of Cooking, whipped up a new recipe for you to try in your own kitchen. Here’s how to make her pesto pasta salad with chicken & garden vegetables.

Serves 8

Ingredients: 

• 1 lb. penne pasta
• 1/4 cup extra virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 each red & yellow sweet peppers, cored
• 1 cup broccoli florets
• 1/2 cup corn
• 1/2 cup dice carrots
• 1/2 lb. chicken breast, grilled, diced
• 6 green onions, trimmed & chopped
• 2 cups fresh mozzarella, diced
• 1/2 cup basil pesto

Instructions: 

1. Cook pasta in a large pot of salted water until “al dente.” Drain and reserve.
2. In a large bowl combine peppers, olive oil, salt and pepper.
3. Place peppers on the grill, cut side down, and grill until they become soft and start to wrinkle. Remove from the grill, peel and cut into 1-inch pieces.
4. Saute vegetables and green onions in the remaining olive oil. Cook until soft.
5. Toss prepared vegetables, peppers, chicken and pesto with pasta. Add mozzarella. Salad can be served hot, cold or room temperature.

Basil Pesto Ingredients: 

Makes about 2 cups

• 2 cups fresh basil (do not substitute dry)
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted at 400˚F for 10 minutes
• 1/2 tsp. salt
• 1 tsp. freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Place all ingredients except olive oil and Parmesan cheese into food processor. Pulse (turn machine on and off) for 2 to 3 minutes until ingredients are combined. While machine is running, add olive oil in a slow stream, scraping sides often with a spatula. Blend until a smooth, creamy paste.
2. Remove pesto from food processor, place in mixing bowl, and stir in Parmesan cheese.
3. Freeze in ice-cube trays and defrost as needed, using 3 to 4 cubes per cup of pesto required.