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Recipe compliments of www.ITISAKEEPER.com
Pesto Chicken Pasta Salad
This fresh and flavorful chicken and pesto pasta salad is the perfect cold lunch, picnic dish, or make-ahead meal prep solution. Tender pasta is tossed with juicy chicken, zesty pesto, and crisp veggies for a dish that's as satisfying as it is simple. Serve it straight from the fridge or layer it in mason jars for easy grab-and-go lunches.
Equipment
- Small skillet
Ingredients
- 1 pound Uncooked rotini pasta
- 3 cups Cooked chicken, cubed
- 1 pint Grape tomatoes, halved or quartered
- 4 ounces Mozzarella pearls
- 2 cups Baby arugula & spinach
- ½ cup Diced red onion
- 1 cup Chopped cucumber
- 6.7 ounces Pesto, 1 jar
- ⅓ cup Shredded parmesan cheese
- ½ cup Sun dried tomatoes, drained and chopped
- ¼ cup Pine nuts
- ¼ teaspoon Salt, to taste
Instructions
- Cook your pasta in salted water according to package directions to al dente. When the pasta is finished, drain it and rinse with cold water to cool the pasta.
- While the pasta is cooking you can toast your pine nuts. To toast them, place them in a small dry skillet in an even layer. Heat them over medium low heat, stirring occasionally for about 3-5 minutes or until they are a nice golden brown. Be careful they burn easily. Set the toasted pine nuts aside to cool
- Place the cooked and drained pasta in a large bowl add in the chicken, then add in the cut tomatoes, chopped cucumber and diced onions. Stir gently until the ingredients are evenly distributed.
- Roughly chop or tear the spinach and arugula, add it in and stir to distribute.
- Next add in the pesto and the sun dried tomatoes. Stir until everything is evenly coated with the pesto.
- Now add in the shredded parmesan cheese, mozzarella pearls, and toasted pine nuts. Stir to evenly distribute.
- Cover and refrigerate for at least 30 minutes before serving.
- Garnish with additional shredded parmesan and toasted pine nuts if desired.
Christina's Notes
- Rinse the Pasta: After cooking, rinse pasta under cold water to prevent clumping and stop the cooking process for better texture.
- Brighten the Pesto: Add a splash of lemon juice and olive oil to keep pesto from dulling and to boost flavor.
- Cool Pasta Before Tossing: Make sure pasta is fully cooled before mixing in cheese or delicate greens to avoid wilting or melting.
- Use Mason Jars for Meal Prep: Layer dressing at the bottom, followed by pasta, then veggies and chicken for a fresh, portable lunch.
- Taste After Chilling: Flavors settle as the salad chills—always give it a taste and add a pinch of salt or extra lemon before serving.