Pesto Chicken Pasta Salad
A delightful blend of grilled chicken, basil pesto, and pasta that is perfect for cold pasta dinners or as a refreshing side dish.
Equipment
- 1 grill or grill pan
- 1 Large mixing bowl
- 1 pot for cooking pasta
Ingredients
Main Ingredients
- 2 cups fusilli pasta
- 2 boneless skinless chicken breasts
- 1 cup cherry tomatoes halved
- 1 cup mozzarella balls
- 1 cup basil pesto
Seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Season the chicken breasts with salt, pepper, and olive oil. Grill over medium heat for 6-7 minutes per side or until fully cooked. Let rest before slicing.
- In a large mixing bowl, combine the cooked pasta, grilled chicken, cherry tomatoes, and mozzarella balls.
- Add the basil pesto to the bowl and gently toss until all ingredients are well coated. Adjust seasoning with salt and pepper if needed.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serving
- Serve the salad cold as a main dish or as a side. Optionally, garnish with fresh basil leaves before serving.
Storage
- Transfer leftover salad to an airtight container and refrigerate for up to 3 days. Stir before serving again.
Notes
Pro Tips: Prepare the salad in advance to enhance the flavors.
Ingredient Substitutions: Use arugula for a peppery twist.
How to Serve: Serve on a bed of greens for added freshness.
Storage & Freshness: Store in an airtight container to maintain flavor.
Make-Ahead Tips: Make the salad a day ahead for best results.
Ingredient Substitutions: Use arugula for a peppery twist.
How to Serve: Serve on a bed of greens for added freshness.
Storage & Freshness: Store in an airtight container to maintain flavor.
Make-Ahead Tips: Make the salad a day ahead for best results.