Chicken Pesto Pasta Salad

Bright, herbal, and ready in under 30 minutes, this Chicken Pesto Pasta Salad combines tender chicken, al dente pasta, vibrant tomatoes, and creamy mozzarella, all tossed in a flavorful pesto dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings

Course: Main Course, Salad

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

Pasta Ingredients

12 ounces pasta (any shape) Choose shapes with nooks like fusilli or penne.
1 teaspoon garlic powder
1 tablespoon red wine vinegar

Vegetable Ingredients

1.5 cups cherry or grape tomatoes, halved
1 cup baby spinach

Protein Ingredients

2-3 pieces thinly-sliced chicken breasts Cooked chicken adds protein; rotisserie chicken can be used.

Cheese Ingredients

8 ounces fresh mozzarella balls or pieces Use bocconcini for juicy pockets.
0.5 cup grated Parmesan cheese

Pesto Ingredients

1 cup basil pesto Fresh refrigerated pesto preferred.

Seasoning Ingredients

to taste Kosher salt and black pepper Adjust seasoning per personal preference.

Method

Cook the Pasta

Bring a large pot of water to a rapid boil, add a pinch of salt, and cook the pasta to al dente according to package instructions. Drain and cool on a rimmed baking sheet.

Prepare the Chicken

Season both sides of the chicken with garlic powder, salt, and pepper. Let sit for 5 minutes.

Cook the Chicken

Grill or cook the chicken in a skillet over medium-high heat for 2-3 minutes per side until browned and cooked through (165°F). Slice into bite-sized pieces.

Assemble the Salad

In a large bowl, mix the pesto and red wine vinegar. Add the pasta, chicken, tomatoes, mozzarella, spinach, and Parmesan. Toss well and adjust seasoning if needed.

Serve

Serve immediately, or refrigerate for up to 24 hours. Add basil, more pesto, or Parmesan just before serving if desired.

Notes

To maintain freshness, serve this salad the same day or the day before. For variations, consider Mediterranean twists or a nut-free pesto.