Chicken Pesto Pasta Salad (Printable Version)
Chilled pasta combined with basil pesto, grilled chicken, ripe tomatoes, and fresh greens for a bright, savory dish.
# Ingredients Required:
→ Protein
01 -
Cooked chicken, grilled, roasted, or leftover, chopped, approximately 300 grams
→ Pasta
02 -
Short pasta (fusilli, penne, or rotini), 225 grams
→ Sauce and Dressing
03 -
Fresh basil pesto, homemade or store-bought, 120 milliliters
04 -
Olive oil, 30 milliliters
05 -
Fresh lemon juice, 15 milliliters
→ Vegetables & Greens
06 -
Cherry tomatoes, halved, 150 grams
07 -
Fresh arugula or spinach leaves, 60 grams
→ Cheese
08 -
Fresh mozzarella, torn, or grated Parmesan, 125 grams
→ Seasonings
09 -
Salt, to taste
10 -
Ground black pepper, to taste
# Guide to Cooking:
01 -
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to halt cooking and cool pasta for salad assembly.
02 -
Use pre-cooked chicken or pan-sear chicken breasts seasoned with salt and pepper until golden and cooked through. Allow to cool, then chop into bite-sized pieces.
03 -
Stir homemade pesto thoroughly or enhance store-bought pesto with a squeeze of fresh lemon juice and a drizzle of olive oil to brighten flavors.
04 -
In a large mixing bowl, toss cooled pasta with chopped chicken, halved cherry tomatoes, arugula or spinach leaves, and cheese. Add the prepared pesto sauce and mix until all ingredients are evenly coated.
05 -
Adjust seasoning with salt, black pepper, and additional lemon juice as needed. Refrigerate for at least 30 minutes to meld flavors before serving.
# Extra Suggestions:
01 -
Chilling the salad allows flavors to develop, enhancing taste and texture.