Description
A quick, flavorful chicken pesto pasta salad that’s ready in 25 minutes—perfect for a light lunch or easy dinner.
Ingredients
Units
Scale
- 8 oz (225 g) rotini or penne pasta
- 2 cups cooked chicken, shredded or cubed
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella pearls or diced mozzarella
- 1/4 cup shaved Parmesan cheese
- 2 tbsp pine nuts or chopped walnuts (optional)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine cooled pasta and pesto. Stir until pasta is evenly coated.
- Add cooked chicken, cherry tomatoes, mozzarella, and pine nuts if using. Gently toss to combine.
- Season with salt and pepper to taste.
- Garnish with shaved Parmesan and fresh basil leaves, if desired.
- Serve immediately or refrigerate for 10–15 minutes before serving for a cooler salad.
Notes
- Use rotisserie chicken to save time.
- Swap mozzarella for feta for a tangier flavor.
- You can prep this ahead—store in the fridge up to 1 day.
- Add a splash of olive oil or lemon juice if the salad seems dry after chilling.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg