Chicken Pesto Pasta Salad (Print Version)
Juicy chicken, basil pesto, pasta, and fresh vegetables tossed together for a bright, satisfying summer salad.
# Ingredients:
→ For the Salad
01 -
2 cups cooked chicken breast, grilled, shredded, or rotisserie
02 -
3 cups pasta of choice, fusilli, penne, or bowtie
03 -
1 cup cherry tomatoes, halved
04 -
½ cup fresh mozzarella balls or crumbled feta cheese
05 -
¼ cup red onion, thinly sliced
06 -
1 cup baby spinach or arugula
07 -
¼ cup pine nuts or almonds for crunch
→ For the Pesto Dressing
08 -
2 cups fresh basil leaves
09 -
2 garlic cloves
10 -
½ cup grated Parmesan cheese
11 -
⅓ cup olive oil
12 -
1 tablespoon lemon juice
13 -
¼ cup pine nuts
14 -
Salt & pepper, to taste
# Directions:
01 -
Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
02 -
If using raw chicken, season with salt, pepper, and garlic powder, then grill or pan-sear until fully cooked. Let it rest for a few minutes before slicing or shredding.
03 -
In a food processor, combine basil, garlic, Parmesan, olive oil, lemon juice, and pine nuts. Blend until smooth, adding more olive oil if needed to achieve a creamy consistency.
04 -
In a large mixing bowl, combine cooked pasta, chicken, tomatoes, mozzarella, red onion, and spinach. Pour the pesto over the salad and toss until evenly coated. Sprinkle with pine nuts or almonds for added crunch.
05 -
Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve cold or at room temperature.
# Notes:
01 -
For best results, use freshly made pesto and season the salad to taste before serving.