Easy Chicken Pesto Pasta Salad (25-Minutes)
A fresh and vibrant pasta salad tossed with juicy chicken, homemade basil pesto, and crisp veggies. Perfect for a quick meal, picnic, or light dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad, Pasta Salad
- Method: Boiling, Blending
- Cuisine: Italian-inspired
Ingredients
2 cups cooked chicken breast (grilled, shredded, or rotisserie)
3 cups pasta (fusilli, penne, or bowtie)
1 cup cherry tomatoes, halved
1/2 cup fresh mozzarella balls or crumbled feta cheese
1/4 cup red onion, thinly sliced
1 cup baby spinach or arugula
1/4 cup pine nuts or almonds (for crunch)
For the Pesto:
2 cups fresh basil leaves
2 garlic cloves
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1 tablespoon lemon juice
1/4 cup pine nuts
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
Drain and rinse the pasta under cold water, then set aside to cool.
If using raw chicken, season with salt, pepper, and garlic powder, then grill or pan-sear until fully cooked. Let rest, then slice or shred.
In a food processor, combine basil, garlic, Parmesan cheese, olive oil, lemon juice, and pine nuts. Blend until smooth and creamy, adjusting oil if needed.
In a large bowl, combine cooled pasta, chicken, cherry tomatoes, mozzarella, red onion, and spinach.
Pour pesto over the mixture and toss until evenly coated.
Sprinkle with additional pine nuts or almonds for crunch.
Let the salad sit for at least 15 minutes before serving. Serve chilled or at room temperature.
Notes
Use rotisserie chicken for a quick shortcut.
For extra flavor, toast the pine nuts before adding.
You can substitute walnuts or almonds in the pesto if pine nuts are unavailable.
Add extra lemon juice for a brighter, fresher taste.
Store leftovers in the refrigerator for up to 3 days.
