Pesto Chicken Pasta Salad
Try my Pesto Chicken Pasta Salad! Creamy and packed with flavor, it's perfect for a quick lunch or light dinner. With tender chicken, juicy cherry tomatoes, and zesty pesto dressing, it's sure to become a favorite. Let’s get started!Calories: 350 | Protein: 30g | Carbs: 25g | Fat: 12g
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.