This quick and easy recipe for pesto chicken pasta salad is the perfect weeknight meal. Packed with protein and veggies, it's a complete meal in one dish. And best of all, it only takes 30 minutes to make.
If you love pasta salad make sure to try out this Summer Tortellini Salad
Why you will love this recipe
Making pesto pasta salad could not get any easier! With only a few fresh ingredients you can easily find at your grocery store, this dish comes together quickly and is perfect for days when you don't have a lot of time but still want something delicious. or a quick lunch you can make during Sunday meal prep
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Ingredients
- rotini uncooked
- baby spinach
- cherry tomatoes
- rotisserie chicken or leftover chicken
- bell pepper
- mini fresh mozzarella (bocconcini) or mozzarella pearls
- salt
- black pepper
- pesto (storebought or homemade)
See recipe card for quantities.
Instructions
Place the pasta in a large bowl.
Add the chicken, cherry tomatoes, spinach, bell pepper, mozzarella balls, salt and pepper to the bowl with the pasta.
Pour Pesto on top. Toss to cover all the ingredients with the pesto.
Serve immediately or place in the fridge for 1 hour to allow the flavors to develop even more.
Variations
You can customize your pesto pasta salad with any ingredients you like. Some popular additions include black olives, sun-dried tomatoes, capers, feta cheese, vegetables such as broccoli and cauliflower, and nuts such as walnuts or almonds. You can also add a variety of herbs like fresh basil leaves or lemon zest to your pesto pasta salad to give it an extra flavor kick.
Storage
To store pesto pasta salad, it is best to keep it in an airtight container with a lid and refrigerate it. This will help preserve the freshness of the ingredients. The pesto pasta salad should be eaten within three to four days of being made.
Top tip
When it comes to ingredients for chicken pesto pasta salad, there are a few things to note. First and foremost, you want to be sure that whatever type of pasta you use is cooked according to its package directions. Next, when using pesto sauce, you can either use store-bought pesto or make your own fresh basil pesto. You can also substitute the pesto sauce with olive oil and red wine vinegar. Lastly, you can use any type of vegetables and cheese that you prefer in this dish to tailor it to your taste buds!
FAQ
You can customize your pesto pasta salad with any ingredients you like. Some popular additions include black olives, sun-dried tomatoes, capers, feta cheese, vegetables such as broccoli and cauliflower, and nuts such as walnuts or almonds. You can also add a variety of herbs like fresh basil leaves or lemon zest to your pesto pasta salad to give it an extra flavor kick.
Pesto pasta salad is a delicious and versatile dish that pairs well with many different sides. It can be served as a main course for a meal or as a cold side dish. You can serve it with grilled proteins such as chicken, fish, or beef, and crusty bread.
The best pesto sauce to use depends on your personal preference. For a more traditional Italian flavor, you can opt for classic basil pesto made from fresh basil, olive oil, garlic, pine nuts, Parmesan cheese, and salt. If you’re looking for something a bit different, try sun-dried tomato pesto or spinach pesto.
Yes, you can use other types of pasta for your pesto pasta salad. Whole wheat pasta, chickpea pasta, quinoa pasta, and brown rice pasta are all great options that provide a nutritious addition to the dish.
Related
Looking for other recipes like this? Try these:
Chicken Pesto Pasta Salad
Ingredients
- 1 pound rotini uncooked
- 3 cups baby spinach chooped
- 2 cups cherry tomatoes cut in half
- 1 ½ cups rotisserie chicken or leftover chicken
- 1 bell pepper chopped chopped
- 1 package (7oz) mini fresh mozzarella (bocconcini) or mozzarella pearls
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ cup pesto storebougth or homemade
Instructions
- In a large pot cook pasta al dente as directed on the package. Once cook, rinse and drain under cold water.
- Place the pasta in a large bowl.
- Add the chicken, cherry tomatoes, spinach, bell pepper, mozzarella balls, salt and pepper to the bowl with the pasta.
- Pour Pesto on top. Toss to cover all the ingredients with the pesto.
- Serve immediately or place in the fridge for 1 hour to allow the flavors to develop even more.
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