Chicken Pesto Pasta Salad

Chicken Pesto Pasta Salad

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.

5 from 4 votes

Print Pin

Course: Salad

Cuisine: Italian

Keyword: salad

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings:

Calories: 488kcal

Author: Sophie Viau

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.

Notes

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.

Nutrition