Chicken Pesto Pasta Salad
A bright, herby pasta salad that combines tender chicken, al dente pasta, and punchy basil pesto for a fresh and substantial meal, perfect for picnics, meal prep, or weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked pasta (like rotini or fusilli) Choose shapes that trap pesto effectively.
- 1 cup cooked chicken, diced or shredded Use rotisserie chicken for convenience.
- 1/2 cup homemade basil pesto Fresh pesto is preferred for flavor.
- 1 cup cherry tomatoes, halved Use firm, ripe for best taste.
- 1 cup cucumber, diced Pat dry before adding to avoid sogginess.
- 1/2 cup bell pepper, diced For added crunch.
- to taste Salt and pepper Season lightly due to pesto salt content.
- for serving Parmesan cheese, optional Grated for garnish.
Instructions
Preparation
- Combine the cooked pasta and chicken in a large bowl. Use warm pasta so the pesto blends smoothly.
- Add the basil pesto to the bowl and fold it through until every piece is coated.
- Add the cherry tomatoes, cucumber, and bell pepper and toss until well combined.
- Season with salt and pepper, then chill for at least 30 minutes.
- Serve cold or at room temperature topped with Parmesan if desired.
Notes
Chill the salad before serving for the best flavor. Use al dente pasta to prevent a mushy texture. Keep extra pesto on the side for refreshing flavors later.