Description
A flavorful, easy-to-make chicken pesto pasta salad with grilled chicken, pasta, fresh vegetables, and creamy pesto dressing—perfect for lunches, picnics, or potlucks.
Ingredients
Units
Scale
- 8 oz rotini or penne pasta
- 2 cups cooked chicken, cubed or shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup red bell pepper, diced
- 1/2 cup fresh mozzarella, diced or mini mozzarella balls
- 1/2 cup fresh basil leaves, roughly chopped
- 1/2 cup pesto sauce (store‑bought or homemade)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water; set aside to cool.
- In a large bowl, whisk together pesto sauce, olive oil, lemon juice, salt, and pepper.
- Add the cooled pasta to the bowl with the dressing and toss to coat evenly.
- Add the cooked chicken, cherry tomatoes, black olives, red bell pepper, mozzarella, and basil. Gently toss until all ingredients are well distributed.
- Taste and adjust seasoning with salt, pepper, or extra lemon juice if needed.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a final toss. Garnish with extra basil or Parmesan if desired.
Notes
- Use rotisserie chicken for speed and convenience.
- For a lighter version, substitute half the pasta with spiralized zucchini or use whole‑grain pasta.
- Make-ahead tip: Prep up to 1 day in advance; stir in fresh basil just before serving to retain flavor.
- Optional add‑ins: artichoke hearts, sun‑dried tomatoes, pine nuts, or baby spinach.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg