Description
This Chicken Pesto Pasta Salad is a vibrant and flavorful dish combining tender chicken breasts, fresh basil pesto, cherry tomatoes, mozzarella, and spinach tossed with perfectly cooked pasta. Ready in just 25 minutes, this salad is ideal for a quick lunch or light dinner, offering a delightful blend of textures and Italian-inspired flavors.
Ingredients
Pasta and Seasoning
- 12 ounces pasta (any shape)
- Kosher salt, to taste
- Black pepper, to taste
Chicken
- 2-3 thinly-sliced chicken breasts
- 1 teaspoon garlic powder
- Kosher salt and black pepper, for seasoning
Dressing and Salad Components
- 1 cup basil pesto
- 1 tablespoon red wine vinegar
- 1 and 1/2 cups cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella balls or pieces
- 1 cup baby spinach
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of water to a rapid boil and add a generous pinch of kosher salt. Cook the pasta according to package instructions until just al dente. Drain the pasta and set it aside to cool.
- Prepare the chicken: Lightly sprinkle both sides of the thinly sliced chicken breasts with garlic powder, kosher salt, and freshly cracked black pepper to season.
- Cook the chicken: Heat a lightly-oiled skillet over medium-high heat. Cook the chicken slices for 2-3 minutes per side until nicely browned and cooked through, reaching an internal temperature of 165°F. Alternatively, grill the chicken if preferred.
- Slice the chicken: Remove the cooked chicken from the heat and transfer to a cutting board. Allow it to cool slightly, then cut the chicken into bite-sized pieces.
- Assemble the salad: In a large bowl, combine the basil pesto and red wine vinegar and stir well. Add the cooled pasta, sliced chicken, halved tomatoes, fresh mozzarella balls, baby spinach, and grated Parmesan cheese. Toss thoroughly to mix all ingredients evenly. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve immediately, garnished with extra fresh basil leaves, a dollop of pesto, or an additional sprinkle of Parmesan cheese. Alternatively, refrigerate for up to 24 hours before serving for flavors to meld.
Notes
- Use gluten-free pasta to make this salad gluten-free if needed.
- For a low-fat version, reduce the amount of cheese and use a light pesto or homemade pesto with less oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours but best enjoyed fresh.
- Grilling the chicken adds a smoky flavor, but pan-searing is quicker and just as delicious.
- If pesto is too thick, thin it out with a little olive oil or pasta cooking water for easier mixing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
