Description
This Chicken Pesto Pasta Salad is a fresh, flavorful, and easy dish perfect for meal prep, quick lunches, or summer gatherings. Made with tender chicken, pasta, homemade basil pesto, and fresh vegetables, it’s versatile and can be served cold or at room temperature.
Ingredients
- For the Salad:
- 2 cups cooked chicken breast (grilled, shredded, or rotisserie)
- 3 cups pasta of choice (fusilli, penne, or bowtie)
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls or crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1 cup baby spinach or arugula
- 1/4 cup pine nuts or almonds
- For the Pesto Dressing:
- 2 cups fresh basil leaves
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 1/4 cup pine nuts
- Salt and pepper to taste
Instructions
1. Boil pasta in salted water according to package instructions until al dente, then drain and rinse under cold water.
2. If using raw chicken, season with salt, pepper, and garlic powder, then cook until fully done and slice or shred.
3. In a food processor, blend basil, garlic, Parmesan, olive oil, lemon juice, and pine nuts until smooth.
4. In a large bowl, combine pasta, chicken, tomatoes, mozzarella, red onion, and spinach.
5. Pour pesto over the mixture and toss until evenly coated, then sprinkle with nuts.
6. Let the salad sit for 15 minutes before serving cold or at room temperature.
Notes
You can use store-bought pesto to save time if needed.
Swap pine nuts with walnuts or almonds for a more budget-friendly option.
Add grilled vegetables like zucchini or bell peppers for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg