Easy Chicken Pesto Pasta Salad

This pasta salad blends a homemade basil pesto with grilled or rotisserie chicken, cherry tomatoes, and fresh mozzarella for a dish that works warm, room temperature, or chilled. Making the pesto from scratch in a food processor takes just a few minutes and tastes far brighter than the jarred version. Letting the salad rest for a bit before serving gives the flavors time to come together.

Grilled chicken, pasta, and cherry tomatoes toss together in a fresh homemade basil pesto for a versatile pasta salad.

Why You'll Love This Recipe

• Fast: ready in about 25 minutes (10 min prep, 15 min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 4 servings
• Light: about 450 calories per serving

Ingredients

• 2 cups cooked chicken breast (grilled, shredded, or rotisserie)
• 3 cups pasta of choice (fusilli, penne, or bowtie)
• 1 cup cherry tomatoes (halved)
• ½ cup fresh mozzarella balls or crumbled feta cheese
• ¼ cup red onion (thinly sliced)
• 1 cup baby spinach or arugula
• ¼ cup pine nuts or almonds (for crunch)
• 2 cups fresh basil leaves
• 2 garlic cloves
• ½ cup grated Parmesan cheese
• ⅓ cup olive oil
• 1 tablespoon lemon juice
• ¼ cup pine nuts
• Salt & pepper to taste

Instructions

1. Boil the pasta in salted water according to the package instructions until al dente.
2. Drain and rinse under cold water to stop the cooking process.
3. If using raw chicken, season it with salt, pepper, and garlic powder, then grill or pan-sear until fully cooked.
4. Let it rest for a few minutes before slicing or shredding.
5. Combine the basil, garlic, Parmesan, olive oil, lemon juice, and pine nuts in a food processor.
6. Blend until smooth, adding more olive oil if needed for a creamy consistency.
7. Combine the cooked pasta, chicken, tomatoes, mozzarella, red onion, and spinach in a large mixing bowl.
8. Pour the pesto over the salad and toss until evenly coated.
9. Sprinkle with pine nuts or almonds for added crunch.
10. Let the salad sit for at least 15 minutes so the flavors have time to meld.
11. Serve cold or at room temperature.

Cooking Tips

• Rinse the pasta under cold water after boiling to stop the cooking and keep it from sticking.
• Add a splash of pasta water to the pesto if it's too thick to coat the salad evenly.
• Let the salad rest for at least 15 minutes before serving so the flavors meld.

Substitutions

• Rotisserie chicken can replace freshly grilled chicken for a shortcut.
• Feta can be used instead of mozzarella for a tangier flavor.
• Walnuts can replace pine nuts or almonds if that's what you have on hand.

Storage

• Refrigerate in an airtight container for up to 3 days.
• Bring to room temperature or serve chilled, whichever you prefer.

Serving Suggestions

• Top with extra pine nuts or almonds for crunch.
• Serve alongside crusty bread or a simple soup.
• Add extra Parmesan just before serving.

Nutrition (per serving)

Nutrient	Amount
Calories	450 kcal

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