If you’re looking for a meal that’s fresh, filling, and super easy to make, this Pesto Chicken Pasta Salad is a winner! It’s creamy, packed with flavor, and perfect for a quick lunch or light dinner. With tender chicken, juicy cherry tomatoes, and a zesty pesto dressing, this dish will keep you coming back for more. Ready to make it? Let’s go!
Method
Cook the Pasta
Begin by preparing the pasta, which serves as the hearty base for your Pesto Chicken Pasta Salad. Fill a medium saucepan with water and add a generous pinch of salt to enhance the pasta’s flavor. Bring the water to a rolling boil over high heat. Once boiling, add 100g of dry pasta and cook according to the package instructions, typically around 8-10 minutes, until the pasta is al dente—firm to the bite but cooked through. Stir occasionally to prevent the pasta from sticking together. Once cooked, drain the pasta using a strainer and rinse it under cold water to halt the cooking process. This step ensures that the pasta remains firm and doesn’t become mushy when mixed with the other ingredients.
Prep the Chicken and Veggies
While the pasta is cooking, prepare the chicken and vegetables to infuse your salad with fresh flavors and textures. Take 200g of cooked chicken breast and chop it into bite-sized pieces, ensuring an even distribution throughout the salad. Next, dice 80g of cherry tomatoes and 1/4 of a red onion into small, uniform pieces. Place the chopped chicken, tomatoes, and red onion into a large mixing bowl. Adding these ingredients now allows their flavors to meld seamlessly with the dressing and pasta later on.
Make the Dressing
The dressing ties all the components of the pasta salad together, providing a creamy and flavorful coating. In the mixing bowl containing the chicken and veggies, add 30g of reduced-fat pesto and 20g of reduced-fat mayonnaise. Using a spoon, thoroughly stir the pesto and mayo into the mixture until everything is evenly coated. The pesto adds a vibrant, herby flavor, while the mayonnaise contributes creaminess, balancing the dish’s overall taste profile.
Cool the Pasta
After draining and rinsing the pasta, ensure it is completely cooled before adding it to the salad. Spreading the pasta out on a tray or large plate can help speed up the cooling process. Allowing the pasta to cool prevents it from wilting the fresh rocket (arugula) and melting the mozzarella when combined. Once the pasta has reached room temperature, it’s ready to be incorporated into the salad without compromising the texture of the greens and cheese.
Mix It All Together
With all components prepared and cooled, it’s time to bring the salad together. Add the cooled pasta and a handful of rocket (arugula) to the mixing bowl containing the chicken, tomatoes, red onion, and dressing. Using a spoon, gently toss the ingredients together until the pasta and veggies are evenly coated with the pesto-mayo dressing. Ensure that the mozzarella cubes or torn pieces are well distributed throughout the salad, providing bursts of creamy cheese in every bite. This thorough mixing ensures that each serving is flavorful and balanced.
Serve
Your Pesto Chicken Pasta Salad is now ready to be enjoyed! Divide the mixture evenly into two bowls, ensuring each serving has a good balance of chicken, pasta, veggies, and mozzarella. For an added touch of freshness and flavor, you can garnish each bowl with a few extra cherry tomato halves or a sprinkle of freshly ground black pepper. Serve immediately to enjoy the salad at its best, with all ingredients retaining their optimal textures and flavors.
Pesto Chicken Pasta Salad
Equipment
- Medium saucepan (for boiling pasta)
- Cutting board and knife
- Large mixing bowl
- Strainer (for draining pasta)
- Spoon (for mixing)
Ingredients
- 200 g cooked chicken breast chopped
- 30 g reduced-fat pesto
- 60 g mozzarella cubed or torn
- 100 g dry pasta
- 80 g cherry tomatoes diced
- 1/4 red onion diced
- Handful of rocket arugula
- 20 g reduced-fat mayo
Instructions
- Step 1: Cook the Pasta. Bring a pot of salted water to a boil and cook the pasta according to the package instructions. This usually takes about 8-10 minutes.
- Step 2: Prep the Chicken and Veggies. While the pasta cooks, chop the cooked chicken breast into bite-sized pieces. Dice the cherry tomatoes and red onion. Add these to a large mixing bowl along with the chicken.
- Step 3: Make the Dressing. Add the reduced-fat pesto and mayo to the mixing bowl. Stir well to combine with the chicken, tomatoes, and onion.
- Step 4: Cool the Pasta. Once the pasta is cooked, drain it and rinse it under cold water to cool it down. This step prevents the pasta from wilting the rocket or melting the mozzarella.
- Step 5: Mix It All Together. Add the cooled pasta and rocket to the mixing bowl with the chicken and dressing. Toss everything together until evenly coated.
- Step 6: Serve. Divide the pasta salad into two bowls, top with mozzarella, and enjoy!
Notes
- Cook Pasta Just Right: Don’t overcook the pasta—it should be al dente (firm to the bite) for the best texture.
- Cool the Pasta Properly: Rinse the pasta thoroughly under cold water to prevent it from clumping or cooking further.
- Toss Gently: When mixing everything, stir gently to avoid squishing the tomatoes or breaking the pasta.
Serving Suggestions
- Serve with a slice of garlic bread for a complete meal.
- Add a sprinkle of Parmesan cheese for extra flavor.
- Pair with a refreshing lemonade or iced tea.
Fun Fact
Did you know pesto originated in Genoa, Italy? The word “pesto” comes from the Italian word “pestare,” which means “to pound” or “crush,” because traditional pesto is made by crushing ingredients like basil, garlic, and pine nuts with a mortar and pestle.
Conclusion
This Pesto Chicken Pasta Salad is an easy and delicious way to enjoy fresh, flavorful ingredients. It’s quick to make, customizable, and perfect for busy days when you want a meal that’s light yet satisfying. Try it out and let me know if it becomes one of your go-to recipes. Happy cooking!