Description
Chicken Pesto Pasta Salad is a vibrant, fresh, and flavorful dish combining tender chicken, aromatic basil pesto, and al dente pasta. This healthy and quick-to-prepare salad is perfect for lunch, dinner, or entertaining, offering a balanced mix of lean protein, nutritious veggies, and bright Mediterranean flavors. Ready in under 30 minutes, it’s highly customizable and ideal for meal prepping, tasting even better the next day.
Ingredients
Protein
- Cooked chicken (grilled, roasted, or leftover) – approx. 2 cups, chopped
Pasta
- Short pasta (fusilli, penne, or rotini) – 8 ounces
Sauce and Dressing
- Fresh basil pesto (homemade or store-bought) – 1/2 cup
- Olive oil – 2 tablespoons
- Fresh lemon juice – 1 tablespoon
Vegetables & Greens
- Cherry tomatoes – 1 cup, halved
- Arugula or spinach – 2 cups fresh leaves
Cheese
- Fresh mozzarella (torn) or grated Parmesan – 1 cup
Seasonings
- Salt – to taste
- Black pepper – to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
- Prepare the Chicken: Use pre-cooked chicken or pan-sear chicken breasts seasoned with salt and pepper until golden and fully cooked. Let cool, then chop into bite-sized pieces.
- Mix the Pesto Sauce: Stir your homemade pesto well, or freshen store-bought pesto with a squeeze of lemon juice and a splash of olive oil for brightness.
- Combine Ingredients: In a large bowl, toss the cooled pasta with chicken, cherry tomatoes, arugula or spinach, and cheese. Add the pesto sauce and mix until everything is evenly coated.
- Season and Chill: Adjust salt, pepper, and extra lemon juice to taste. Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.
Notes
- Use al dente pasta to prevent mushiness when mixed with dressing.
- Rinse pasta with cold water to stop cooking and avoid clumping.
- Fresh pesto provides a brighter flavor than store-bought options.
- Add pesto gradually to avoid overpowering the salad.
- Chill the salad before serving to enhance flavor melding and refreshment.
- Optional garnishes: toasted pine nuts or fresh basil leaves for crunch and aroma.
- Store leftovers in an airtight container in the fridge for up to 3 days; flavors improve overnight.
- Freezing is not recommended due to texture changes in fresh ingredients and pesto.
- Reheat chicken and pasta separately if serving warm, then toss with fresh pesto and veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: chicken pesto pasta salad, pesto salad, easy chicken salad, Mediterranean salad, healthy pasta salad, meal prep salad, summer salad