Chicken Pesto Pasta Salad
Chicken Pesto Pasta Salad is a satisfying summer meal made with grilled chicken, protein pasta, fresh mozzarella, cherry tomatoes and homemade spinach pesto. It's hearty enough for dinner and perfect for meal prep lunches!
Servings: 6 servings
Calories: 371kcal
Ingredients
- 1 lb. boneless skinless chicken breasts
- salt and pepper to taste
- 8 ounces protein pasta see note 2
- 1 cup cherry tomatoes halved
- 1 cup mozzarella balls halved
- 1/2 cup pesto sauce see note 3
- 1/2 cup freshly chopped basil
- 1/4 cup shredded parmesan cheese for serving; optional
Instructions
- Preheat a grill to medium-high heat. Season the chicken breasts generously with salt and pepper on both sides. Grill for 5–7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into bite-sized pieces.1 lb. boneless skinless chicken breasts, salt and pepper
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining the pasta, reserve 2-3 tablespoons of the pasta cooking water. Drain the pasta and rinse briefly with cool water to stop the cooking. Drain well.8 ounces protein pasta
- In a small bowl, stir together the pesto and 2-3 tablespoons reserved pasta water until smooth and pourable.
- Add the cooked pasta, chopped chicken, cherry tomatoes, mozzarella, pesto sauce and basil to a large serving bowl. Toss gently until everything is evenly coated. Season with additional salt and freshly ground black pepper to taste. Serve with shredded parmesan cheese if desired and serve immediately, or refrigerate until ready to serve. Enjoy!1 cup cherry tomatoes, 1 cup mozzarella balls, 1/2 cup pesto sauce, 1/2 cup freshly chopped basil, 1/4 cup shredded parmesan cheese
Notes
- Pro Tip: Be sure to reserve the pasta water before draining the pasta. Stirring a little into the pesto creates a silky dressing that coats the pasta evenly.
- I used Rummo protein pasta in this recipe. The protein content of this recipe will vary depending on the type of pasta that you use.
- Try my basil pesto or see my post how to make pesto sauce to try different variations.
- Leftover grilled or air fryer chicken breast works well in this recipe.
- If making ahead, stir in an extra spoonful of pesto or a splash of water before serving to refresh the sauce, as the pasta will absorb some of the dressing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 371kcal | Carbohydrates: 31g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 371mg | Potassium: 432mg | Fiber: 2g | Sugar: 2g | Vitamin A: 702IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 1mg