Description
This Easy Chicken Pesto Pasta Salad is a vibrant and flavorful Italian-inspired dish perfect for a quick lunch or side. Combining tender chicken, al dente pasta, fresh vegetables, and a homemade basil pesto dressing, this recipe comes together in just 25 minutes, making it an ideal no-fuss meal with refreshing and wholesome ingredients.
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
- Cook the Pasta: Boil pasta in salted water according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Prepare the Chicken: If using raw chicken, season it with salt, pepper, and garlic powder. Grill or pan-sear the chicken until fully cooked through. Let it rest briefly, then slice or shred it for the salad.
- 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 and creamy, adding extra olive oil if needed to reach the desired consistency.
- Assemble the Salad: In a large bowl, mix the cooked pasta, prepared chicken, cherry tomatoes, mozzarella or feta cheese, thinly sliced red onion, and baby spinach or arugula. Pour the pesto dressing over the salad and toss thoroughly until everything is evenly coated. Sprinkle pine nuts or almonds on top for added crunch.
- Chill & Serve: Allow the salad to chill for at least 15 minutes in the refrigerator so the flavors can meld well together. Serve cold or at room temperature for a refreshing and hearty meal.
Notes
- The recipe can be made vegetarian by omitting the chicken or substituting with grilled tofu or chickpeas.
- Use gluten-free pasta to make this recipe gluten-free.
- For added freshness, you can add a squeeze of extra lemon juice before serving.
- Leftovers store well in an airtight container in the refrigerator for up to 2 days.
- Toast the pine nuts or almonds briefly in a dry pan for enhanced flavor before adding to the salad.
