Description
This Pesto Chicken Pasta Salad offers a bright, flavorful, and quick-to-make meal that combines tender chicken, al dente pasta, vibrant basil pesto (natural), fresh vegetables, and toasted pine nuts for a wholesome and satisfying dish perfect for dinners, picnics, or potlucks.
Ingredients
Scale
Protein
- 1 1/2 cups cooked chicken breast, shredded or diced
Pasta
- 3 cups cooked fusilli, penne, or rotini pasta (al dente)
Sauces and Oils
- 1/2 cup fresh basil pesto (natural)
- 2 tablespoons olive oil (natural)
- 1 tablespoon lemon juice (natural)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach or arugula, rinsed and patted dry
- 1/2 cup red bell pepper, diced
- 1/2 cup artichoke hearts, roughly chopped
Nuts and Seeds
- 1/4 cup pine nuts, toasted
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the pasta and chicken: Cook the pasta according to package instructions until al dente. Drain and rinse with cool water to halt the cooking process and prevent sticking. Shred or dice the cooked chicken breast and set aside.
- Toast pine nuts: In a dry skillet over medium heat, toast the pine nuts for 3-5 minutes until golden and fragrant, stirring frequently to avoid burning.
- Chop and prep vegetables: Halve the cherry tomatoes, dice the red bell pepper, and roughly chop the artichoke hearts. Rinse and dry the baby spinach or arugula if used.
- Mix the salad: In a large bowl, combine the cooked pasta, shredded chicken, cherry tomatoes, bell pepper, artichoke hearts, and baby spinach or arugula. Add the basil pesto (natural), olive oil (natural), and lemon juice (natural), then toss until all ingredients are evenly coated and glossy.
- Season and finish: Season the salad with salt and freshly ground black pepper to taste. Sprinkle the toasted pine nuts on top and gently toss once more before serving.
Notes
- Cook pasta al dente to avoid mushiness in the salad.
- Use fresh basil pesto (natural) for best flavor; homemade is preferred.
- Add pesto and olive oil gradually to prevent overdressing and sogginess.
- Chill the salad for 30 minutes before serving to let flavors meld beautifully.
- Toast pine nuts just before adding to maintain their crunch and aroma.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Pesto Chicken Pasta Salad, quick pasta salad, Mediterranean pasta salad, healthy pasta salad, gluten-free pasta salad, pesto salad
