Chicken and Pesto Pasta Salad
Elevate your next meal with this vibrant Chicken and Pesto Pasta Salad—a perfect fusion of fresh flavors, hearty textures, and wholesome ingredients. Tender, seasoned chicken breast pairs beautifully with al dente pasta, juicy cherry tomatoes, crisp cucumber, and creamy mozzarella pearls, all tossed in a homemade basil pesto bursting with the nutty richness of Parmesan and pine nuts. Finished with an optional drizzle of balsamic glaze for a sweet, tangy touch, this dish is as versatile as it is delicious. Whether served chilled for a refreshing summer lunch or at room temperature for effortless entertaining, this easy-to-make salad is a surefire crowd-pleaser. Ready in just 35 minutes and packed with vibrant ingredients, this recipe is perfect for meal prep, picnics, or quick weeknight dinners.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 300 grams Short pasta (penne, fusilli, or bow tie)
- 2 cups Fresh basil leaves
- 0.5 cups Parmesan cheese, grated
- 0.25 cups Pine nuts
- 2 pieces Garlic cloves
- 1 tablespoon Lemon juice
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 cup Mozzarella pearls
- 1 tablespoon Balsamic glaze (optional)
Instructions
Step 1: Preheat a skillet over medium heat and add 1 tablespoon of olive oil.
Step 2: Season the chicken breasts with salt and black pepper on both sides.
Step 3: Cook the chicken in the skillet for about 5-6 minutes per side, or until it is fully cooked and no longer pink in the center. Remove from the skillet, let rest for 5 minutes, then slice into strips or cubes.
Step 4: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Once cooked, drain and rinse under cold water. Set aside.
Step 5: While the chicken and pasta cook, prepare the pesto sauce. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic cloves, lemon juice, and the remaining 1 tablespoon of olive oil. Blend until smooth, adding a tablespoon of water if needed to reach your desired consistency.
Step 6: In a large mixing bowl, combine the cooked pasta, chicken, cherry tomatoes, cucumber, and mozzarella pearls.
Step 7: Add the pesto sauce to the bowl and toss everything together until well coated.
Step 8: Optionally, drizzle with balsamic glaze for a touch of sweetness.
Step 9: Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4593 mg | 200% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 26.5 g | ||
| Protein | 192.4 g | 385% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1462 mg | 112% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
