Chicken Pesto Pasta Salad (Print-Friendly Format)
Tender pasta tossed with basil pesto, chicken, tomatoes, mozzarella, and spinach for an easy, flavorful summer dish.
# Required Ingredients:
→ Main Components
01 -
340 grams pasta, any shape
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
2-3 chicken breasts, thinly sliced
05 -
1 teaspoon garlic powder
→ Dressing and Additions
06 -
240 millilitres basil pesto
07 -
1 tablespoon red wine vinegar
08 -
225 grams fresh mozzarella balls or pieces
09 -
225 grams cherry or grape tomatoes, halved
10 -
30 grams baby spinach
11 -
50 grams grated Parmesan cheese
# How to Make It:
01 -
Bring a large pot of water to a rolling boil, season generously with salt, and cook pasta until al dente according to package directions. Drain and let cool.
02 -
Season both sides of the chicken breasts with garlic powder, salt, and black pepper. Grill or cook in a lightly oiled skillet over medium-high heat for 2-3 minutes per side, until golden and an internal temperature of 74°C is reached.
03 -
Transfer cooked chicken to a cutting board, allow to cool slightly, then cut into bite-sized pieces.
04 -
In a large bowl, whisk together basil pesto and red wine vinegar. Add cooled pasta, sliced chicken, halved tomatoes, mozzarella, baby spinach, and grated Parmesan. Toss thoroughly to ensure even distribution. Taste and adjust salt and pepper as needed.
05 -
Serve immediately, garnished with additional basil or Parmesan if desired, or refrigerate for up to 24 hours prior to serving.
# Additional Information:
01 -
Shredded rotisserie chicken or leftover cooked chicken can substitute grilled chicken breasts for convenience.