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Healthy Chicken Pesto Pasta Salad Recipe

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4.1 from 37 reviews

  • Author: Chef
  • Total Time: 25 minutes
  • Yield: 6 servings

Description

This Healthy Chicken Pesto Pasta Salad is a vibrant and nutritious meal featuring whole wheat rotini pasta tossed with juicy grilled chicken, fresh cherry tomatoes, baby spinach, mozzarella pearls, and a flavorful basil pesto dressing. It’s a perfect balance of protein and fresh ingredients, ideal for quick lunches, picnics, or meal prep to enjoy throughout the week.

Ingredients

Pasta and Protein

  • 12 oz whole wheat rotini pasta
  • 2 cups cooked grilled chicken, diced

Vegetables and Cheese

  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach, chopped
  • 1 cup fresh mozzarella pearls
  • ¼ cup grated Parmesan cheese

Dressing

  • ⅓ cup basil pesto
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste

Garnish

  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the whole wheat rotini pasta according to package directions until al dente, usually about 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process and cool it down.
  2. Combine main ingredients: In a large mixing bowl, gather the cooled pasta, diced cooked grilled chicken, halved cherry tomatoes, chopped baby spinach, fresh mozzarella pearls, and grated Parmesan cheese. Stir gently to mix all the components evenly.
  3. Prepare the dressing: In a small bowl, whisk together the basil pesto, olive oil, and lemon juice until fully combined to create a smooth, flavorful dressing.
  4. Toss the salad: Pour the pesto dressing over the pasta mixture and toss carefully to coat all the ingredients evenly with the dressing, ensuring every bite is flavorful.
  5. Season and garnish: Taste the salad and season with salt and freshly ground black pepper according to your preference. Garnish with fresh basil leaves for an added burst of aroma and color.
  6. Chill before serving: Cover the salad and refrigerate it for at least 20 minutes to allow the flavors to meld and serve chilled for the best taste and texture.

Notes

  • You can use either homemade or store-bought basil pesto based on your convenience.
  • For extra veggies, consider adding diced cucumber or roasted red peppers to enhance crunch and flavor.
  • Store any leftovers in an airtight container in the refrigerator and consume within 3 days for optimal freshness.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian-American

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