Description
This Chicken Pesto Pasta Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. Tender chicken, pasta, fresh mozzarella, and veggies are tossed in a vibrant pesto sauce for a satisfying meal.
Ingredients
Diced Chicken:
2 1/2 cups diced cooked chicken (12 ounces)
Cavatappi Pasta:
6 ounces cooked according to package directions, drained and cooled to room temperature (about 16 ounces cooked)
Fresh Mozzarella Pearls:
8 ounces
Cucumbers:
2 cups sliced persian or mini-cucumbers
Tomatoes:
6 ounces (~ 1 cup) grape or heirloom cherry tomatoes, halved
Red Onion:
1/3 cup finely diced
Pesto:
1/2 cup prepared refrigerated pesto
Parmesan Cheese:
1/4 cup shredded, plus more for garnish
Optional:
Fresh basil leaves, for garnish
Instructions
- Combine cooked pasta and chicken: In a large mixing bowl, mix the cooked and cooled pasta and chicken.
- Add remaining ingredients: Add mozzarella pearls, cucumbers, tomatoes, onion, pesto, and Parmesan cheese. Gently combine.
- Garnish: Garnish with fresh basil leaves and additional Parmesan, if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For gluten-free, recommended pasta brands include Banza, Barilla Gluten-Free, and Trader Joe’s Brown Rice & Quinoa Fusilli.
Nutrition
- Serving Size: 1 ¾ cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
