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Chicken Pesto Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 79 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Add chicken to pasta: Add the diced chicken to the bowl with the pasta, mixing gently to distribute evenly.
  4. Incorporate cherry tomatoes: Slice the cherry tomatoes in half and add to the salad mixture, ensuring they are evenly spread out.
  5. Add red onion slices: Thinly slice the red onion and distribute the slices throughout the bowl.
  6. Add black olives: Slice the black olives and sprinkle them into the mixing bowl with the other ingredients.
  7. Add feta cheese: Crumble the feta cheese into small pieces and gently mix it into the salad.
  8. Make the dressing: In a separate small bowl, combine pesto sauce, olive oil, and lemon juice. Stir thoroughly to blend the ingredients together.
  9. Season the dressing: Add garlic powder, salt, and black pepper to the pesto mixture. Stir well to ensure seasonings are evenly incorporated.
  10. Combine dressing with salad: Pour the prepared pesto dressing over the salad ingredients and toss until everything is evenly coated with the sauce.
  11. Taste and adjust seasoning: Sample the salad and add additional salt or pepper if desired to fine-tune the flavor.
  12. Chill before serving: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to marry and the salad to chill.
  13. 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.

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Find it online: https://tastyfoodfix.com/chicken-pesto-pasta-salad-recipe/