Tag Archives: pasta

Arugula Pesto Pasta Salad with Grilled Chicken #SundaySupper

Arugula Pesto Pasta Salad | Hardly A GoddessI love potlucks and cookouts. Everyone brings something different, the host usually has the meat or drinks, and the end result is just a fun mix of food that is relaxed and colorful and different every time!

My favorite dishes are the salads. People make almost anything into a salad, and I love the variety of crazy that ends up in the mix. What I do not love though, is a pasta salad made from mayonnaise that doesn’t sit on top of ice or is kept cold in some way. hmmm.

“Nice to meet you, Belly-Ache, thanks for the awesome post-party food-born illness!” No thanks.

I think if you can’t have a cool pack or iced bowl under your dish when you serve it, that mayo should stay away! Thus, the challenge of a pasta salad for a potluck that isn’t the same old boring vinaigrette. This pesto salad is perfect to be served cold and then can handle sitting out for a bit. Based on a recipe from 2002, from Emeril Lagasse, I omitted some of the ingredients, most notably the parmesan in the pesto. It just isn’t needed for this, as there are so many other flavors going on, and you still get a salty bite from the olives, so you don’t miss the cheese.

The even better news is that this salad can handle the heat. It can sit out on your buffet table, for the duration of the picnic or potluck!

Arugula Pesto Pasta Salad with Grilled Chicken #SundaySupper

This is a great make-ahead pasta dish that withstands the heat of an outdoor party!


  • 1 boneless breast chicken
  • 1 pound short pasta shape
  • 2 packed cups arugula
  • 1/2 cup parsley
  • 1/4 cup toasted walnuts
  • 2 garlic cloves
  • 1 squeeze fresh lemon juice
  • 1/2 tsp of salt
  • dash of pepper
  • 1/2 cup olive oil
  • 1/2 cup sundried tomatoes
  • 1/4 cup black olives, chopped
  • 2 ounces feta, crumbled


Grill the chicken

Brush your chicken with oil and season with salt and pepper, on both sides. Grill on a grill-pan or outside until fully cooked. Cool and chop into bite-sized pieces.

While the chicken is grilling, set a pot to boil for the pasta and make according to the package. Drain and rinse with cool water. Set aside.

Make the pesto

In a food processor, add the arugula, parsely, walnuts, garlic, salt & pepper and lemon juice. Pulse until chopped, and then drizzle in the olive oil until the mixture is smooth. Taste and season if needed.


In a large bowl, add 1/2 the pasta and toss with 1/2 the pesto. Add the other 1/2 and the rest of the pesto. Mix in the sundried tomatoes, feta, olives, and chicken. Toss to combine. Serve or refrigerate until ready.


Recipe adapted from Emeril Lagasse, 2002, Food Network


Since I thought that you too love potlucks and are wondering, “What should I bring?” to the next one, the Sunday Supper folks have come up with some great and delicious ideas for your next gathering! I know you will find some inspiration from this list:


Sides and Salads

The Main


Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Arugula Pesto Pasta Salad | Hardly A Goddess

Rainy Night’s Dinner: Sausage & Tortellini Soup

Follow my blog with Bloglovin
Rainy day meant soup day.

Soup for breakfast.

Soup for lunch.

Soup for dinner.

Actually, I am lying. I had cold cereal with almond milk for breakfast.  I really dislike cereal, but we have NO food in the house and that is all I thought was healthy enough.

Lunch was a gross can of mystery meat soup.  But I was waiting. Waiting to try my pinned pick of a yummy tortellini and sausage soup.  In my mind it was going to be creamy, but when I got to work and just searched again for some recipes, I came up with one to use as the basis for what I made from Two Peas and Their Pod blog.  Since I have no food, I really had to create the recipe from scratch, using what I had on hand, but the basis of the soup, the sausage and tortellini, I had planned for, and I also had some awesome homemade stock in the freezer..but it is not creamy.  No worries, because it was YUM. A keeper.  Here goes my adapted version:

Sausage & Tortellini Soup


  • 6 hot sausages, taken out of casings and broken into small pieces
  • 1 TBSP olive oil
  • 4 garlic cloves, minced
  • 1 small onion
  • 2 celery stalks, diced
  • 1 carrot diced
  • handful of green veggies- I used broccoli, but spinach would be great, or kale!
  • handful of fresh mushrooms, quartered.
  • 1 15 oz can of diced tomatoes in their juice
  • 1/2 TBSP dried basil
  • 1 small bag of frozen cheese tortellini
  • pepper to taste
  • 8 cups of stock, or broth


In large pot, cook the sausage over medium heat until done- about 8 minutes.

Remove the sausage from the pan, and set aside. Drain the oil from the sausage out of the pan.

Add the olive oil and the next 4 veggies. Cook until translucent- about 5 minutes on medium. Toss in the green veggies and mushrooms, cook 1 minute more.

Add tomatoes, broth, and basil. Bring to a boil and add the opened bag of tortellini. Cook 7-8 minutes until the pasta is done.

Add pepper (or salt) to taste.

Serve with parmesan cheese on top.


This recipe is a good basic soup.  I think I will try to healthify it, with a spicy chicken sausage, and add loads of greens to bring it to a healthy place.  In its current state, it is a one-pot wonder.  Lots of veggies, bone broth, meat, and pasta all in one. Perfect for my rainy day.