Easy Chicken Pesto Pasta Salad (25-Minutes)
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, al dente pasta, homemade basil pesto, and fresh vegetables, this salad is packed with vibrant flavors.It’s versatile, easy to customize, and can be enjoyed 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
- 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
Step 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.
Step 2: Prepare the Chicken
- If using raw chicken, season with salt, pepper, and garlic powder, then grill or pan-sear until fully cooked.
- Let it rest for a few minutes before slicing or shredding.
Step 3: Make the Pesto
- In a food processor, combine basil, garlic, Parmesan, olive oil, lemon juice, and pine nuts.
- Blend until smooth, adding more olive oil if needed to achieve a creamy consistency.
Step 4: Assemble the Salad
- In a large mixing bowl, combine cooked pasta, chicken, tomatoes, mozzarella, red onion, and spinach.
- Pour the pesto over the salad and toss until evenly coated.
- Sprinkle with pine nuts or almonds for added crunch.
Step 5: Chill & Serve
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
- Serve cold or at room temperature.