Description
A comforting Chicken Pesto Pasta Salad perfect for autumn gatherings, cozy dinners, or hearty lunches.
Ingredients
- 2 cups cooked pasta (your choice, like penne or rotini)
- 1 cup cooked chicken breast, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, roughly chopped
- ½ cup basil pesto (store-bought or homemade)
- ½ cup shredded mozzarella cheese
- ¼ cup pine nuts, toasted (optional)
- Salt and pepper, to taste
- Olive oil for drizzling (optional)
Instructions
- Cook the Pasta: Start by boiling water in a large pot. Add a pinch of salt and your choice of pasta. Cook according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Chicken: If you haven’t done so already, cook your chicken breast. You can grill, bake, or poach it—whatever you prefer! Once cooked, let it cool and then shred or dice it into bite-sized pieces.
- Mix the Salad Ingredients: In a large mixing bowl, combine the cooled pasta, chicken, cherry tomatoes, and spinach.
- Add the Pesto: Gently fold in the basil pesto. Ensure all ingredients are well coated for that delicious flavor.
- Cheese and Nuts: Add the shredded mozzarella cheese and toasted pine nuts. Stir to combine. Season with salt and pepper to taste.
- Chill and Serve: For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving. This gives the ingredients time to meld together beautifully.
Notes
Feel free to customize this salad with seasonal ingredients and different proteins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: No-Cook/Chilled
- Cuisine: Italian