Description
Easy Chicken Pesto Pasta Salad is a fresh, flavorful dish combining tender chicken, short pasta, vibrant pesto, juicy vegetables and creamy mozzarella — perfect for lunch prep, a side dish, or a light dinner.
Ingredients
- 12 oz short pasta (rotini, penne, farfalle, etc.)
- 2 cups cooked chicken breast or rotisserie chicken, chopped or shredded
- ½ to ¾ cup basil pesto (store‑bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls or cubes (or cubed mozzarella)
- 2 cups fresh spinach or baby arugula (optional)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Optional add‑ons: pine nuts, grated Parmesan cheese, thinly sliced red onion, cucumber slices
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking, then transfer to a large bowl. :contentReference[oaicite:0]{index=0}
- Add the chopped chicken, halved cherry tomatoes, mozzarella, and spinach or arugula (if using) into the bowl with pasta.
- Stir in the pesto and drizzle the olive oil over the mixture. Toss until everything is coated and evenly mixed. :contentReference[oaicite:1]{index=1}
- Season with salt and black pepper to taste. Add optional ingredients (pine nuts, Parmesan, red onion, cucumber) if desired.
- Chill for at least 30 minutes before serving, or serve immediately at room temperature. The salad holds well in the fridge for up to 3‑4 days. :contentReference[oaicite:2]{index=2}
Notes
- You can use leftover chicken, rotisserie chicken, or grilled chicken for convenience. :contentReference[oaicite:3]{index=3}
- Any short pasta shape works — choose what you like or have on hand. :contentReference[oaicite:4]{index=4}
- If the salad is for later, you may want to hold off adding very delicate greens until just before serving so they don’t wilt. :contentReference[oaicite:5]{index=5}
- To make it vegetarian, omit the chicken and add extra vegetables or beans for protein. :contentReference[oaicite:6]{index=6}
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
