Chicken Pesto Pasta Salad
A lovely quick lunch or dinner, and a terrific go-to for any warm-weather BBQ, potluck, or picnic. Easy to make ahead, and it only gets better with a day in the fridge.
Ingredients
- 12 ounces pasta any shape
- kosher salt and black pepper
- 2-3 thinly-sliced chicken breasts
- 1 teaspoon garlic powder
- 1 cup basil pesto
- 1 tablespoon red wine vinegar
- 1 and 1/2 cups cherry or grape tomatoes halved
- 8 ounces fresh mozzarella balls or pieces
- 1 cup baby spinach
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil, add a generous pinch of salt, and cook pasta just to al dente, according to package instructions. Drain and set aside to cool.
- Prepare the chicken. Sprinkle both sides of the chicken lightly with garlic powder, kosher salt, and a few cracks of black pepper.
- Either grill chicken or cook in a lightly-oiled skillet over medium-high heat for 2-3 minutes per side, just until browned on the outside and cooked through to an internal temperature of 165 degrees F.
- Remove chicken to a cutting board and set aside. When slightly cooled, cut into bite-sized pieces.
- Assemble. In a large bowl, stir together the pesto and red wine vinegar. Add drained pasta, cut chicken, halved tomatoes, mozzarella balls, baby spinach, and Parmesan cheese. Toss well to combine, sample, and add more salt and pepper to taste.
- Serve. Serve right away, or keep in the fridge for up to 24 hours. Serve with a few extra leaves of fresh basil, a dollop of pesto, or an extra sprinkle of Parmesan, if desired.
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Notes
- Rotisserie Chicken: Yes, you can definitely use 1-2 cups of shredded rotisserie chicken or other leftover chicken in place of the grilled and cut chicken breasts.
Nutrition Estimate
Calories: 458 kcal, Carbohydrates: 49 g, Protein: 20 g, Fat: 20 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 35 mg, Sodium: 588 mg, Potassium: 397 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 1568 IU, Vitamin C: 10 mg, Calcium: 164 mg, Iron: 2 mg