Chicken Pesto Pasta Salad

This chicken pesto pasta salad is my go-to whenever I need something satisfying yet refreshingly light for any summer get-together or quick meal prep. It brings together juicy chicken, tender pasta, crisp veggies, and a basil-packed homemade pesto for a seriously delicious bite in every forkful. The versatility means you can toss in what you have and it still comes out bursting with flavor.

On a sweltering day last July I brought a big bowl of this salad to a picnic and everyone was asking for the recipe before we finished dessert

Ingredients

• Cooked chicken breast: brings lean protein use rotisserie for convenience or grill fresh for smoky flavor
• Pasta of choice like fusilli penne or bowtie: choose high quality semolina pasta for best texture
• Cherry tomatoes: give juicy pops of sweetness stick with firm and ripe ones for peak flavor
• Fresh mozzarella balls or crumbled feta cheese: bring creaminess and mild tang always use whole milk varieties
• Red onion: adds a subtle bite pick smaller onions for less harshness
• Baby spinach or arugula: lends a leafy peppery note use fresh crisp leaves
• Pine nuts or almonds: deliver irresistible crunch toast them lightly for extra flavor
• Fresh basil leaves: the heart of pesto pick vibrant unblemished leaves
• Garlic cloves: provide depth always mince fresh for pungency
• Grated Parmesan cheese: gives the pesto rich savory notes real Parmigiano Reggiano is best
• Olive oil: makes the pesto smooth choose extra virgin for bold flavor
• Lemon juice: brings brightness squeeze fresh for best results
• More pine nuts for pesto
• Salt and black pepper to taste: use kosher salt and cracked pepper if you have it

Step-by-Step Instructions

Cook the Pasta:

Boil your chosen pasta in a large pot of salted water until it is just al dente This ensures it holds up and does not become mushy in the salad Drain the pasta thoroughly and run it under cold water to stop the cooking and help the noodles stay separate

Prepare the Chicken:

If you are starting with raw chicken season it with salt black pepper and a dash of garlic powder Grill or pan sear until it is cooked through and the juices run clear Let it rest to keep it juicy before shredding or slicing into bite size pieces For convenience you can also shred a store bought rotisserie chicken

Make the Pesto:

Place fresh basil leaves two peeled garlic cloves grated Parmesan olive oil lemon juice pine nuts and a sprinkle of salt and pepper in your food processor Blend until you get a smooth creamy consistency If it needs more liquid add a little extra olive oil Taste and adjust salt if needed

Assemble the Salad:

In a spacious bowl toss together the cooled pasta shredded or chopped chicken halved cherry tomatoes mozzarella or feta red onion slices and baby spinach or arugula Pour over your homemade pesto and toss to coat every ingredient evenly

Add Crunch and Finish:

Scatter pine nuts or toasted almonds over the top right before serving for that satisfying mix of creamy and crunchy textures Let the finished salad sit in the fridge for fifteen minutes to help all the flavors marry

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I always look forward to the burst of basil fragrance when whipping up this pesto My son likes to snag a few mozzarella balls while we toss the salad and it has become a fun kitchen tradition in our home

Storage Tips

This salad keeps beautifully in the refrigerator for up to three days Store it in a sealed container for freshness If you plan to make ahead for several days keep the pesto separate and mix in just before serving to keep the greens vibrant

Ingredient Substitutions

Swap the chicken for grilled shrimp or chickpeas for a vegetarian twist
Use cooked farro or orzo instead of wheat pasta for a more rustic flavor
If pine nuts are pricey go with toasted almonds walnuts or sunflower seeds They provide similar crunch

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Serving Suggestions

Serve this salad cold as a main meal or alongside grilled meats at a barbecue
It works wonderfully packed in lunch boxes since the texture and flavor improve overnight
Garnish each serving with extra fresh basil or a drizzle of good olive oil for a restaurant style presentation

A Bit of Italian Inspiration

Pesto pasta salads like this one take their cue from classic Ligurian cuisine where basil is at its fragrant best This modern twist lets you enjoy the taste of summer basil even at a potluck or lunch desk It is a little taste of Italy anywhere you go

Recipe FAQs

→ Can I use store-bought pesto?

Yes, store-bought pesto works well if you need a shortcut. Homemade pesto adds extra freshness, though.

→ Which pasta shapes are best?

Fusilli, penne, or bowtie pasta hold the pesto well and add a great texture to the salad.

→ How long does it keep in the fridge?

This salad stays fresh for up to three days when stored in an airtight container in the refrigerator.

→ Can I make it vegetarian?

Absolutely! Simply omit the chicken or substitute with extra veggies or chickpeas for added protein.

→ What cheese alternatives work?

Fresh mozzarella balls or crumbled feta are delicious. Vegan cheese can also be used if needed.

→ What should I serve with it?

Serve alongside fresh bread, a green salad, or as part of potluck spread for a complete meal.