Description
A fresh and flavorful pasta salad made with tender chicken, vibrant basil pesto, crisp vegetables, and creamy mozzarella for an easy and satisfying meal perfect for lunches, dinners, or meal prep.
Ingredients
- 12 ounces pasta
- 2 cups cooked chicken, diced or shredded
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella pearls
- 1/4 cup Parmesan cheese, grated
- 1/2 cup cucumber, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and rinse briefly under cold water to cool it quickly.
- In a large mixing bowl, combine the cooked pasta, chicken, cherry tomatoes, cucumber, and mozzarella pearls.
- In a small bowl, whisk together the basil pesto, olive oil, lemon juice, salt, and black pepper until smooth.
- Pour the pesto dressing over the pasta mixture and toss until evenly coated.
- Sprinkle the grated Parmesan cheese over the salad and gently toss again.
- Garnish with fresh basil leaves before serving.
Notes
- Rotisserie chicken is a quick and flavorful option for this recipe.
- Short pasta shapes like rotini, penne, or bow tie pasta work best for holding the pesto dressing.
- Add spinach, roasted red peppers, olives, or avocado for extra flavor and texture.
- Toasted pine nuts or sunflower seeds add a delicious crunch.
- Substitute mozzarella pearls with feta cheese or goat cheese for a different flavor profile.
- Add chickpeas or crispy bacon for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the pasta salad dries out after chilling, stir in extra pesto or olive oil before serving.
- This salad is best served cold or slightly chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
