Chicken Pesto Pasta Salad
Chicken pesto pasta salad is perfect for busy weeknights, potlucks, and parties.
Ingredients
- 8 oz (227 g) dried pasta
- 2 cups (300 g) cooked, cubed chicken breast
- 1 cup (150 g) cherry tomatoes halved
- ¾ cup (186 g) pesto
- ½ cup (120 g) mozzarella pearls or feta cheese
- 2 tablespoons lemon juice
- 1 teaspoon (3 g) garlic powder
- salt and pepper to taste
- basil leaves for garnish
Instructions
- Bring a large bot of water to a boil and cook 8 oz dried pasta according to package directions. Drain and set to the side to cool.
- To a large bowl, combine ¾ cup pesto, 2 tablespoons lemon juice, 1 teaspoon garlic powder, and salt and pepper to taste.
- To the same bowl, add the cooled pasta, 2 cups cooked, cubed chicken breast, 1 cup cherry tomatoes, ½ cup mozzarella pearls, and toss together. If the pasta seems too dry, add more pesto or toss with a tablespoon of olive oil. Garnish with fresh basil leaves .
- Serve immediately or chill in the fridge until ready to serve. The pasta salad can be served warm, at room temperature, or cold.
Notes
- How to store: Keep leftover chicken pesto pasta salad in an airtight container in the refrigerator for up to 5 days.
- How to Freeze: Transfer the chicken salad to a freezer-safe container and keep frozen for up to 3 months. Allow it to thaw in the fridge overnight.
Nutrition
Calories: 651kcalCarbohydrates: 49gProtein: 35gFat: 34g