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Chicken Pesto Pasta Salad Recipe

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4.5 from 54 reviews

This Easy Chicken Pesto Pasta Salad is a vibrant, fresh, and flavorful dish perfect for a quick lunch or light dinner. Combining tender cooked chicken, al dente pasta, juicy cherry tomatoes, creamy mozzarella, and a homemade basil pesto dressing, this salad is both satisfying and healthy. Pine nuts add a delightful crunch, and a hint of lemon juice brightens the flavors. Ready in just 25 minutes, it’s an ideal recipe for meal prep or entertaining.

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
  • 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 prevent sticking.
  2. Prepare the Chicken: If using raw chicken, season with salt, pepper, and garlic powder. Grill or pan-sear until fully cooked, then let it rest for a few minutes before slicing or shredding into bite-sized pieces.
  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 reach a creamy consistency. Season with salt and pepper to taste.
  4. Assemble the Salad: In a large mixing bowl, combine the cooked and cooled pasta, prepared chicken, halved cherry tomatoes, mozzarella or feta cheese, thinly sliced red onion, and baby spinach or arugula. Pour the pesto dressing over the salad and toss gently to coat everything evenly. Sprinkle with pine nuts or almonds for extra crunch.
  5. Chill & Serve: Let the salad sit in the refrigerator for at least 15 minutes to allow the flavors to meld. Serve cold or at room temperature for a refreshing meal.

Notes

  • You can substitute fresh basil with spinach or kale for a different flavor profile in the pesto.
  • If you prefer, use store-bought pesto to save time.
  • Cook pasta just until al dente to avoid mushy salad texture.
  • Add extra lemon juice or olive oil if you like a more tangy or creamier dressing.
  • This salad can be stored in the refrigerator for up to 3 days, making it a great meal prep option.
  • To keep the salad fresh, add nuts just before serving to retain their crunchiness.

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