This pasta salad is tossed with a super flavorful and light greek yogurt Caesar pesto! It's filled with grilled chicken, basil, arugula, and cherry tomatoes, but you could certainly customize it and add chickpeas to make it vegetarian, or your protein of choice!
Bring a pot of water to a boil for the pasta. Cook according to package directions.
In the meantime, make the caesar pesto. In a food processor, combine the Greek yogurt, ½ cup of the parmesan, pistachios, lemon juice, dijon, anchovy paste, basil, parsley, olive oil, salt, and pepper. Blend until smooth and creamy. Season to taste with salt and pepper.
Once pasta is cooled, add to a large bowl. Add the chicken and tomatoes and toss. Add the caesar pesto sauce (I used all but about ¼ cup), and toss again. Basically, use as much sauce as you like. Lastly add the arugula, a handful of chopped basil, and remaining 2 tablespoons of parm and toss one more time. Season to taste with salt and pepper.