Author: Allie, Hamama Happiness Manager 

Prep Time: 20 minutes 

Cook Time: 15 minutes 

Makes: 6-8 servings

This pasta is so colorful, flavorful and filling, while staying pretty healthy too. Smoky, salty, peppery, creamy and citrusy.🤤

Make this for dinner and enjoy the leftovers for lunch! It’s also a great dish to share at your next get-together with family or friends.

For the Chicken:

• 1 pound chicken breast, cut into bite-sized pieces
• ½ cup prepared pesto
• Red pepper flakes, if desired for heat
• Sea salt & black pepper, to taste

For the Dressing:

• ⅓ cup Hamama extra virgin olive oil
• Juice of 1 lemon
• ¼ cup tahini (can sub with mayo if preferred)
• 1 ½ tbsp dijon mustard
• 3 tsp Worcestershire sauce
• ⅓ cup grated parmesan cheese
• Red pepper flakes
• Sea salt & black pepper, to taste

For the Pasta Salad:  

• 16 oz any short-cut pasta, such as rotini or penne
• 2 tbsp prepared pesto
• ½ cup feta cheese crumbles or shredded/shaved parmesan cheese (can sub cubed cheddar or pepper jack cheese if preferred)
• 2 cups fresh arugula
• 4 cobs grilled (charred) corn (or frozen fire-roasted corn)
• 6 slices peppered bacon, cooked & broken into small pieces
• 1 avocado, diced
• 1 pint cherry tomatoes, halved
• Breadcrumbs toasted with melted butter and italian seasoning (optional)
• Large handful of Peppery Arugula Microgreens

1. Combine the diced chicken, pesto, red pepper flakes, salt and pepper (can be marinated for 30-60 minutes or overnight). 
2. Place a pan on medium-high heat and cook the chicken until lightly blackened and cooked through, flipping the pieces halfway through, about 10-12 minutes total.
3. While the chicken is cooking, make the dressing. In a large bowl, whisk together the olive oil, lemon juice, tahini, dijon mustard, Worcestershire sauce, parmesan cheese, and a sprinkle of red pepper flakes, salt, and pepper. Set aside.
4. Bring a large pot of water to a boil and salt. Boil the pasta to al dente, according to package directions. Drain the pasta and, while still warm, mix it with 2 tbsp prepared pesto and toss to combine. Add the chicken, feta (or cheese of choice), corn, arugula, bacon & tomatoes, gently tossing to combine.
5. Top the pasta with seasoned breadcrumbs, avocado and arugula microgreens. Season with freshly cracked pepper and sea salt. 
6. Serve warm, room temperature or cold!