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Chicken Pesto Pasta Salad

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Chicken Pesto Pasta Salad is a refreshing and flavorful dish combining tender chicken, vibrant basil pesto, pasta, and fresh vegetables. It’s perfect served cold or at room temperature, making it great for picnics, potlucks, or light meals.

Ingredients

  • 2 cups cooked chicken breasts or thighs, shredded or chopped
  • 8 oz pasta (fusilli, rotini, or penne)
  • 1/2 cup basil pesto (homemade or store-bought)
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach or arugula
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil (optional)
  • Salt and pepper to taste
  • 1/4 cup chopped red onion or green onions (optional)
  • 2 tablespoons pine nuts or sunflower seeds (optional)

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. Slice or shred the cooked chicken into bite-sized pieces.
  3. In a large bowl, combine cooled pasta, chicken, cherry tomatoes, and baby spinach or arugula.
  4. Add the pesto and toss until evenly coated. Drizzle with olive oil if the pesto is too thick.
  5. Season with salt and pepper to taste.
  6. Mix in grated Parmesan and optional ingredients like onions or nuts.
  7. Chill in the refrigerator for 30 minutes before serving, or enjoy immediately at room temperature.

Notes

  • Use rotisserie chicken to save time.
  • Mix pesto with a little Greek yogurt for a creamy twist.
  • Customize with extra veggies like cucumbers or roasted red peppers.
  • Add more pesto or olive oil if the salad seems dry after chilling.
  • Best enjoyed cold or at room temperature—no reheating needed.

Nutrition

Find it online: https://thefamilycooking.com/chicken-pesto-pasta-salad/