Description
A vibrant Chicken Pesto Pasta Salad that combines juicy chicken, fresh veggies, and homemade pesto for a delicious, colorful dish perfect for picnics and dinners.
Ingredients
Scale
- 8 ounces rotini or fusilli pasta
- 2 boneless, skinless chicken breasts
- 2 cups fresh basil pesto
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini)
- ½ cup grated parmesan cheese
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add pasta, and cook until al dente, about 8 to 10 minutes.
- Grate the cheese: While the pasta is cooking, grate about ½ cup parmesan cheese.
- Grill the chicken: Season chicken breasts with salt and pepper, cook for 6-7 minutes on each side until cooked through.
- Whip up the pesto: In a food processor, blend basil, parmesan, garlic, pine nuts, and olive oil until smooth.
- Chop the veggies: Halve cherry tomatoes and chop any additional veggies you wish to add.
- Combine everything: Drain the pasta, rinse with cold water, and mix with chicken, tomatoes, mozzarella, and pesto.
- Finish off: Drizzle with olive oil and lemon juice, then sprinkle with fresh herbs.
Notes
Best served fresh, but can be made ahead of time. Keep the pesto separate until serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, pesto, pasta, salad, summer, easy recipe, healthy, picnic