Pesto Chicken Pasta Salad
A vibrant, refreshing cold pasta salad that combines tender grilled chicken, al dente rotini, juicy cherry tomatoes, and creamy mozzarella pearls, all tossed in a zesty, aromatic basil pesto. This Mediterranean-inspired dish is perfect for summer gatherings, meal prep, or light weeknight dinners. The flavors meld beautifully as it chills, making it a reliable and versatile choice for any occasion.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 6 servings 1x
- Category: lunch
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Halal-friendly
Ingredients
1.5 lbs boneless, skinless chicken breast
16 oz rotini pasta
1 cup basil pesto
2 tbsp fresh lemon juice
2 cups cherry tomatoes, halved
8 oz mozzarella pearls
1/4 cup pine nuts, toasted
Instructions
Boil a large pot of salted water and cook the pasta until al dente.
Drain the pasta and rinse immediately with cold water to stop the cooking process.
Sear chicken breasts in a skillet with olive oil until fully cooked.
Cool chicken for ten minutes, then cut into one-inch cubes.
Whisk the pesto and lemon juice together in a large bowl.
Add the cooled pasta, chicken, tomatoes, and mozzarella pearls to the bowl.
Toss until everything is evenly coated with the pesto sauce.
Sprinkle with toasted pine nuts before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. The flavors develop best after sitting for at least an hour. You can substitute mozzarella pearls with cubed feta if preferred.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
Find it online: https://itisrecipes.com/pesto-chicken-pasta-salad/