Description
A quick and flavorful Chicken Pesto Pasta Salad made with tender chicken, al dente pasta, fresh basil pesto, cherry tomatoes, and mozzarella. Perfect for lunch, dinner, or meal prep.
Ingredients
8 oz pasta (rotini, penne, or bowtie)
2 cups cooked chicken, shredded or diced
1/2 cup basil pesto
1 cup cherry tomatoes, halved
1/2 cup mozzarella balls (bocconcini) or diced mozzarella
1/4 cup sliced black olives (optional)
2 tablespoons pine nuts or toasted walnuts (optional)
Salt and pepper, to taste
Fresh basil leaves, for garnish
Instructions
- Cook the pasta according to package directions until al dente.
- Drain the pasta and rinse with cold water to cool and stop the cooking process.
- Transfer the cooled pasta to a large bowl.
- Add the cooked chicken, basil pesto, cherry tomatoes, mozzarella, and olives.
- Toss gently until everything is evenly coated with pesto.
- Season with salt and pepper to taste.
- Sprinkle pine nuts or toasted walnuts on top if using.
- Garnish with fresh basil leaves.
- Serve immediately or refrigerate for 30 minutes to allow flavors to blend.
Notes
Use rotisserie chicken to save time.
Cook pasta al dente to prevent it from becoming too soft.
Add diced cucumbers or bell peppers for extra crunch.
For a vegetarian version, omit chicken and add more vegetables or chickpeas.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir in extra pesto or olive oil before serving if pasta absorbs too much dressing.
Not recommended for freezing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
