Chicken Pesto Pasta Salad
This Chicken Pesto Pasta Salad is the perfect quick and easy meal prep recipe or potluck dish. It’s loaded with tender pasta, juicy chicken breast, creamy mozzarella pearls, and a rainbow of fresh veggies, all tossed in a zesty basil pesto dressing. Whether you're serving it as a hearty side or a light lunch, this cold pasta salad is always a crowd-pleaser.
Servings: 6 servings
Ingredients
- 10 ounces short cut pasta like radiatori, cooked & cooled
- 2 1/2 cups diced cooked chicken breast
- 6 ounces mozzarella pearls
- 1 cup quartered cherry tomatoes
- 1 cup chopped cucumber
- 1 yellow bell pepper, diced
- 1/2 cup finely diced red onion
- 3/4 cup high quality basil pesto
- 1/4 cup freshly squeezed lemon juice
- zest of 1 lemon
- 1 Tablespoon olive oil
- 1/4 teaspoon Morton kosher salt
- fresh cracked black pepper
Instructions
- Combine the Salad: In a large bowl, toss together the pasta, chicken, mozzarella, tomatoes, cucumber, bell pepper, and red onion.10 ounces short cut pasta like radiatori, cooked & cooled, 2 1/2 cups diced cooked chicken breast, 6 ounces mozzarella pearls, 1 cup quartered cherry tomatoes, 1 cup chopped cucumber, 1 yellow bell pepper, diced, 1/2 cup finely diced red onion
- Make the Dressing: In a small bowl, whisk together the pesto, lemon juice, lemon zest, olive oil, salt, and black pepper to create the dressing.3/4 cup high quality basil pesto, 1/4 cup freshly squeezed lemon juice, zest of 1 lemon, 1 Tablespoon olive oil, 1/4 teaspoon Morton kosher salt, fresh cracked black pepper
- Toss It All Together: Drizzle the dressing over the pasta salad and toss until everything is evenly coated. Serve immediately or chill before serving.
Notes
- Basil Pesto: Make sure to use a high-quality pesto—it’s the star of the dressing. Homemade is always ideal; try my Basil Pesto without Pine Nuts. Store-bought also works, but be sure to find one that’s refrigerated!
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Cool the Pasta: Be sure to cool the pasta completely before mixing to prevent the cheese from melting and the veggies from getting soft. You can cool the pasta quickly with ice!
- Add-Ins: Try tossing in some baby spinach, kalamata olives, or sun-dried tomatoes.