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I know I’m not alone in saying that many weeks, at least one of my lunches is eaten on-the-go. Over the years, I’ve tried to get better at packing something for those situations, instead of skipping the opportunity to fill my belly with nourishment.
Grain and pasta based salads have been a large part of my lunchtime revival. And they’re a far cry from the too creamy, overly dressed, mushy salads you might be thinking of. We’re talking modern ingredients and flavors, and a list of attributes that are hard to beat.
Simply put, pasta salads are rockstars.
This post is sponsored by California Walnuts, a year long partner of Heartbeet Kitchen (all opinions are my own.
I’ve been so excited to share this recipe with you because I’m addicted to the walnut parmesan crumble, which is actually a recipe in itself. I’ve been throwing it on green salads, pasta, casseroles, savory oatmeal, you name it.
Made in the food processor, the walnut mixture has just right amount of moisture from the oils released, and a texture similar to toasted, buttery breadcrumbs.
The crumble was actually inspired by a cauliflower pesto I made from the Smitten Kitchen cookbook last month, for cookbook club. The pesto was basically riced cauliflower, pulsed with toasted walnuts, sun-dried tomatoes, capers, parmesan, and basil. And although it was good, I decided I’d like it better sans the raw cauliflower and with a few changes.
So with some recipe testing, I landed on this walnut crumble, packed with umami from briny capers, sun-dried tomatoes, and parmesan cheese. A little lemon juice and salt perk up the flavors, and from there it’s all about the savory walnuts. They offer key nutrients like fiber (2g/oz) and are an excellent source of omega-3 fatty acids, making them a simple, yet powerful addition to any lunch.
As for the rest of this rockstar pasta salad, I added seared chicken breasts to make it a full meal, and loved how it played nice with the other ingredients, rather than being the star. Blistered tomatoes are a must! And the arugula adds pop of peppery bite.
If you make this Bruschetta Chicken Pasta Salad with Walnut Crumble, be sure to tag me on instagram with hashtag #heartbeetkitchen or @heartbeetkitchen!
SCALE:
tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen
I made this recipe last night for dinner and it was a big hit. The walnut crumble was absolutely delicious. I will definitely make it again however I may marinate the chicken and a little light citrusy marinade for a little extra flavor for the chicken but otherwise a great summer recipe.
Hello! I just came across your site…and it made me so hungry! However, unfortunately, I cannot use oil…olive or any other kind of oil (serious GI issues/pain). Just went to a wedding last night and had a fabulous G-F meal and I have no idea what they put on the chicken at all…but it was a fabulous sauce and didn’t bother me too much afterward…just slightly. I have IBS and Celiac and a very delicate stomach and live on Costco chicken, mashed potatoes, rice, and very few veggies. Do you have ANY suggestions on a simple sauce that I could put on…well, almost anything… to give it more piz-zaz or flavor?? I would be so appreciative. My dishes are pretty bland any more (I’ve been trying to experiment with seasoning) and I eat the same things all the time (every day for years). I’m going to keep checking out your site for ideas and certainly pass it on to my friends and kids! Thank you so much! Wonderful job!! Warm regards, Karen