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This chicken pesto pasta salad is my answer to busy summer days and gatherings where something bright and satisfying needs to be on the table fast. It is packed with flavor and is equally at home as a weekday lunch, potluck dish, or simple dinner.
Every time I make this salad for friends, there is never a bite left. I started bringing it to family BBQs after my sister-in-law raved about the flavors on a hot July night.
Ingredients
- Pasta: twelve ounces of any shape look for a shape that holds sauce like rotini or penne and cook just to al dente for the best texture
- Kosher salt and black pepper: these are key for seasoning every element well use freshly cracked pepper if possible
- Chicken breasts: two to three thinly sliced choosing even thickness ensures even cooking or swap for rotisserie chicken to save time
- Garlic powder: adds subtle depth and warmth to the chicken
- Basil pesto: one cup homemade or store bought choose a brand with real parmesan and pine nuts for the brightest flavor
- Red wine vinegar: one tablespoon this gives the salad a little zip and balances the richness of the pesto
- Cherry or grape tomatoes: one and a half cups halved choose firm and brightly colored tomatoes for the best sweetness
- Fresh mozzarella balls: eight ounces pull them apart for tender bites look for ones packed in water for best freshness
- Baby spinach: one cup adds crunch and freshness grab a bag of tender baby leaves
- Parmesan cheese: half a cup grated aged Parmigiano Reggiano gives great salty tang
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add the pasta, stir well, and cook just until al dente following the package instructions. Drain thoroughly and allow to cool slightly so the salad is not watery.
- Prepare the Chicken:
- Season both sides of the chicken breasts lightly with garlic powder, kosher salt, and fresh black pepper. Either grill them on a well oiled grill or cook in a nonstick skillet over medium high heat for about two to three minutes per side. Ensure the chicken is just cooked through and registers one hundred sixty five degrees Fahrenheit at the thickest part.
- Cool and Slice Chicken:
- After removing chicken from the heat, set it on a clean cutting board. Once slightly cooled, cut into bite sized pieces so it mixes easily into the salad.
- Mix the Dressing:
- In your largest salad bowl, stir together basil pesto and red wine vinegar until combined. This will help the pesto cling lightly to everything.
- Assemble the Salad:
- Add the cooled pasta, chicken pieces, halved tomatoes, mozzarella balls, baby spinach, and grated parmesan to the bowl. Toss thoroughly but gently with a large spoon until everything is evenly coated. Taste and add more salt or pepper if needed.
- Serve and Garnish:
- To enjoy right away, spoon into bowls and scatter extra parmesan or fresh basil over the top. For more developed flavor, cover and chill in the fridge for up to twenty four hours before serving.
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My family adores the creamy mozzarella in this salad and my kids especially love sneaking little cheese balls while I mix everything together. The basil pesto always reminds me of my grandparents' summer garden where they would send me out to pick fresh basil for dinner.
Storage Tips
Keep the salad in an airtight container in the fridge and it will stay fresh for up to two days. The flavors actually get better after a few hours as everything marinates together. Add a splash of olive oil or extra pesto to refresh before serving if the pasta has absorbed most of the dressing.
Ingredient Substitutions
If you do not have fresh mozzarella, cubes of Monterey Jack or feta cheese work well. Any short pasta shape is fine including bowties or shells. Store bought pesto is great in a pinch but homemade gives even brighter flavor. Rotisserie or leftover chicken saves time and tastes just as good.
Serving Suggestions
Serve this salad cold or at room temperature for hot days. Pair with grilled veggies or bread and it is a light meal on its own. Sometimes I pile it into lettuce cups for parties or tuck leftovers into a green salad for lunch.
Cultural Context
Pesto pasta salad takes inspiration from Italian classics but is a true American picnic dish at heart. Combining summery garden flavors and hearty chicken, it blends comfort and freshness and wins over crowds from backyard barbecues to casual suppers.
Frequently Asked Questions About Recipes
- → Can rotisserie chicken be used?
Yes, shredded rotisserie chicken or leftover chicken are perfect and save time. Simply stir in with the other ingredients.
- → What pasta shapes work best?
Short pasta shapes like fusilli, penne, or rotini are ideal for holding onto the pesto and mixing well with other add-ins.
- → How long does it keep in the fridge?
This dish tastes even better after chilling and can be refrigerated for up to 24 hours before serving.
- → Can this be made vegetarian?
Yes, simply omit the chicken for a vegetarian-friendly salad packed with flavor from pesto and cheese.
- → What are good additions or swaps?
Try roasted red peppers, artichoke hearts, sun-dried tomatoes, or use arugula in place of spinach for a peppery note.