If you are looking for a vibrant, flavorful, and wonderfully easy meal to brighten up lunch or dinner, this Chicken Pesto Pasta Salad Recipe is an absolute winner. It combines tender chicken, al dente pasta, and fresh bursts of cherry tomatoes with the rich, aromatic hug of pesto sauce. Each bite offers a delightful play of textures and tastes, from the creamy feta and olives to the zesty lemon dressing. Perfect for warm days or as a make-ahead dish for busy weeks, this salad is both nourishing and downright addictive.
Ingredients You’ll Need
Ingredients You’ll Need
These carefully chosen ingredients keep the Chicken Pesto Pasta Salad Recipe refreshingly simple while packing each forkful with color and flavor. Every item plays an important role—from the juicy chicken that adds protein, to the pesto that infuses every bite with herbal goodness, to the vegetables that bring crunch and brightness.
- 2 cups cooked chicken breast, diced: Use rotisserie chicken for a time-saving option without losing flavor.
- 1 cup cooked pasta, cooled: Any short pasta works great; make sure it’s cooled to keep the salad fresh.
- 1/2 cup pesto sauce: The star of the show that ties the whole salad together with basil-rich depth.
- 1/2 cup cherry tomatoes, halved: Adds juicy bursts of sweetness and vibrant red color.
- 1/4 cup red onion, thinly sliced: Brings a mild spicy crunch that balances the creaminess.
- 1/4 cup black olives, sliced: Introduces a briny, savory layer enhancing complexity.
- 1/4 cup feta cheese, crumbled: Adds tangy creaminess and a crumbly texture.
- 1 tablespoon olive oil: Helps create a smooth dressing and elevates the salad’s richness.
- 1 tablespoon lemon juice: Lends fresh acidity that brightens and balances flavors.
- 1 teaspoon garlic powder: Infuses subtle, warm garlic notes without overpowering.
- 1/2 teaspoon salt: Enhances all the natural flavors in the salad.
- 1/4 teaspoon black pepper: Adds a gentle spicy kick for depth.
How to Make Chicken Pesto Pasta Salad Recipe
Step 1: Cook and Prep the Chicken
Start by cooking the chicken breast thoroughly until it’s no longer pink, ensuring it stays juicy and tender. Let it cool slightly before dicing it into small, bite-sized pieces that will mingle beautifully with the pasta and veggies.
Step 2: Prepare the Pasta
Follow the package instructions to cook your chosen pasta perfectly al dente. Once drained, rinse it with cold water to stop the cooking process and cool it down—this prevents sogginess and keeps each piece firm and ready to soak up the pesto.
Step 3: Combine Chicken and Pasta
Place the cooled pasta into a large mixing bowl, then add the diced chicken, mixing gently to distribute the protein evenly for balanced bites throughout the salad.
Step 4: Add Fresh Vegetables
Halve the cherry tomatoes, thinly slice the red onion, and slice the black olives before adding them to the bowl. These ingredients provide freshness, crunch, and contrasting flavors—important for a well-rounded Chicken Pesto Pasta Salad Recipe.
Step 5: Incorporate Feta Cheese
Sprinkle the crumbled feta over the salad, folding it in carefully so those creamy, tangy bits get dispersed without dissolving completely. This cheese is key to adding richness and a delightful texture contrast.
Step 6: Mix the Pesto Dressing
In a small bowl, whisk together the pesto sauce, olive oil, and lemon juice until smooth. This combination creates a luscious, herbaceous dressing that will coat every ingredient with vibrant flavor.
Step 7: Season the Dressing
Add garlic powder, salt, and black pepper to the pesto mix and stir well. These seasonings elevate the dressing, ensuring your Chicken Pesto Pasta Salad Recipe delivers an irresistible balance of savory and zesty notes.
Step 8: Combine Everything
Pour the pesto dressing over the pasta, chicken, and vegetables. Toss gently but thoroughly until every bite is infused with that mouthwatering pesto goodness.
Step 9: Let the Flavors Marry
Refrigerate the salad for at least 30 minutes to let all the flavors meld together perfectly—this simple step makes a big difference, deepening the taste and improving texture.
Step 10: Final Taste Check
Before serving, taste your salad and adjust the seasonings as needed. A pinch more salt or pepper can personalize it just right for your palate.
How to Serve Chicken Pesto Pasta Salad Recipe
Garnishes
A handful of fresh basil leaves or a light sprinkle of extra Parmesan can elevate your Chicken Pesto Pasta Salad Recipe visually and flavor-wise. These garnishes enrich the dish with herbal brightness and a lovely finishing touch.
Side Dishes
This salad pairs wonderfully with crusty garlic bread or a simple green side salad. The contrast between textures and flavors makes your meal feel balanced and satisfying without overwhelming the palate.
Creative Ways to Present
Serve this Chicken Pesto Pasta Salad Recipe layered in clear glass bowls or mason jars for a charming picnic or potluck presentation. You can also stuff it into whole-wheat pita pockets for a grab-and-go lunch that’s both fun and tasty.
Make Ahead and Storage
Storing Leftovers
Keep your leftover chicken pesto pasta salad covered tightly in an airtight container in the refrigerator. It stays fresh and delicious for up to 3 days, making it a reliable option for quick weekday meals.
Freezing
Since the salad contains fresh vegetables and pasta, freezing is not recommended as it can alter the texture and freshness. It is best enjoyed fresh or refrigerated within a few days.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not necessary. If you prefer a warmer version, gently warm the chicken separately and combine it with the cold salad ingredients before serving.
FAQs
Can I use a different type of pasta?
Absolutely! Short pasta like rotini, farfalle, or penne works best as it holds the pesto nicely and blends well with the other ingredients.
Is it possible to make this dish vegetarian?
Yes! Simply omit the chicken and add extra veggies like roasted peppers or artichoke hearts to keep the salad hearty and flavorful.
How long does the salad keep its freshness?
Stored properly in the refrigerator, the salad remains fresh for about 3 days. Beyond that, the veggies might soften, and the flavors can shift.
Can I use store-bought pesto?
You can! Store-bought pesto saves time and is perfectly fine for this recipe, though homemade pesto adds an extra fresh, vibrant touch.
What if I want a creamier salad?
Add a dollop of Greek yogurt or a splash of mayonnaise to the pesto dressing for a creamier texture that still complements the fresh ingredients beautifully.
Final Thoughts
This Chicken Pesto Pasta Salad Recipe is such a crowd-pleaser and a true joy to make. Whether you are preparing a quick lunch, packing a picnic, or serving a light dinner, it brings together fresh flavors and simple ingredients in a perfect harmony. I hope you enjoy making and sharing this delightful salad as much as I do!
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Chicken Pesto Pasta Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Fat
Description
This vibrant and flavorful Chicken Pesto Pasta Salad combines tender diced chicken breast, cooked pasta, fresh cherry tomatoes, red onion, black olives, and crumbled feta cheese, all tossed together in a zesty pesto-based dressing. Perfect as a refreshing and easy meal or side dish, this salad is ready in just under an hour, including chilling time, and is ideal for warm weather or meal prep.
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast, diced
- 1 cup cooked pasta, cooled
- 1/2 cup pesto sauce
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing Ingredients
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook and dice the chicken: Begin by cooking the chicken breast until fully cooked and no longer pink inside. Allow it to cool slightly, then dice into small, bite-sized pieces suitable for the salad.
- Prepare and cool the pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely. Place the cooled pasta in a large mixing bowl.
- Add chicken to pasta: Add the diced chicken to the bowl with the pasta, mixing gently to distribute evenly.
- Incorporate cherry tomatoes: Slice the cherry tomatoes in half and add to the salad mixture, ensuring they are evenly spread out.
- Add red onion slices: Thinly slice the red onion and distribute the slices throughout the bowl.
- Add black olives: Slice the black olives and sprinkle them into the mixing bowl with the other ingredients.
- Add feta cheese: Crumble the feta cheese into small pieces and gently mix it into the salad.
- Make the dressing: In a separate small bowl, combine pesto sauce, olive oil, and lemon juice. Stir thoroughly to blend the ingredients together.
- Season the dressing: Add garlic powder, salt, and black pepper to the pesto mixture. Stir well to ensure seasonings are evenly incorporated.
- Combine dressing with salad: Pour the prepared pesto dressing over the salad ingredients and toss until everything is evenly coated with the sauce.
- Taste and adjust seasoning: Sample the salad and add additional salt or pepper if desired to fine-tune the flavor.
- Chill before serving: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to marry and the salad to chill.
- Serve cold: Serve the Chicken Pesto Pasta Salad chilled for a refreshing and delicious meal.
Notes
- Ensure the chicken is fully cooked through to a safe internal temperature of 165°F (75°C).
- The salad can be made a few hours ahead and stored in the refrigerator for up to 2 days.
- Use your favorite type of pasta such as rotini, penne, or fusilli for best texture.
- For a lighter version, reduce or omit the feta cheese or use a lower-fat cheese alternative.
- Feel free to add fresh basil or spinach leaves for extra freshness.
- If pesto is not available, you can substitute with basil, garlic, and olive oil mixture or a store-bought pesto alternative.
