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Easy Chicken Pesto Pasta Salad Recipe

Easy Chicken Pesto Pasta Salad Recipe
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★★★★★

5 from 13 reviews

A vibrant and delicious Easy Chicken Pesto Pasta Salad featuring tender chicken, fresh vegetables, and a flavorful homemade basil pesto dressing. Perfect for a light lunch or a refreshing side dish, this salad combines tender pasta, juicy cherry tomatoes, creamy mozzarella, and crunchy nuts for a satisfying meal.

Ingredients

Scale

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
  • ½ cup fresh mozzarella balls or crumbled feta cheese
  • ¼ cup red onion, thinly sliced
  • 1 cup baby spinach or arugula
  • ¼ cup pine nuts or almonds for crunch

For the Pesto Dressing:

  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • ½ cup grated Parmesan cheese
  • ⅓ cup olive oil
  • 1 tablespoon lemon juice
  • ¼ cup pine nuts
  • Salt & pepper to taste

Instructions

  1. Cook the Pasta: Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
  2. Prepare the Chicken: If using raw chicken, season with salt, pepper, and garlic powder. Grill or pan-sear until fully cooked through. Let it rest for a few minutes before slicing or shredding.
  3. Make the Pesto: In a food processor, combine fresh basil leaves, garlic cloves, grated Parmesan cheese, olive oil, lemon juice, and pine nuts. Blend until smooth, adding more olive oil if necessary to achieve a creamy consistency.
  4. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, prepared chicken, halved cherry tomatoes, mozzarella or feta cheese, sliced red onion, and baby spinach or arugula. Pour the pesto dressing over the salad and toss gently until everything is evenly coated. Sprinkle with pine nuts or almonds for added crunch.
  5. Chill & Serve: Allow the salad to sit chilled for at least 15 minutes to let the flavors meld. Serve cold or at room temperature for best taste.

Notes

  • Use rotisserie chicken for a quick shortcut.
  • Feel free to substitute basil pesto with store-bought pesto if pressed for time.
  • For added protein, you can include boiled eggs or chickpeas.
  • To make it vegetarian, omit the chicken and add extra cheese or tofu.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Toast pine nuts or almonds lightly to enhance their flavor before adding to the salad.

Nutrition

Keywords: Chicken Pesto Pasta Salad, Easy Pasta Salad, Chicken Salad, Pesto Dressing, Healthy Pasta Salad, Italian Salad

Find it online: https://dinewithlily.com/easy-chicken-pesto-pasta-salad-recipe/