Description

This chicken penne pasta salad combines tender chicken, al dente pasta, fresh vegetables, and a creamy pesto dressing for a flavorful cold dish perfect for picnics. It’s easy to prep ahead and stays fresh when chilled.

Ingredients

Scale

1 pound penne pasta

2 cups cooked chicken breast, diced

1 cup cherry tomatoes, halved

1 cup baby spinach or fresh basil leaves

1/2 cup red onion, thinly sliced

1/2 cup creamy pesto dressing

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1 tablespoon lemon juice

1 clove garlic, minced (optional)

Instructions

1. Cook pasta in salted boiling water until al dente, about 9–11 minutes.

2. Drain pasta and rinse under cold water, then toss with 1 teaspoon olive oil and let cool completely.

3. Slice or shred cooked chicken into bite-sized pieces.

4. Halve cherry tomatoes, slice red onion, and roughly chop spinach or basil.

5. In a small bowl, whisk together pesto dressing, remaining olive oil, lemon juice, salt, pepper, and garlic if using.

6. In a large bowl, combine cooled pasta, chicken, and vegetables.

7. Pour half of the dressing over the mixture and toss gently to coat.

8. Refrigerate salad for at least 20 minutes to chill and allow flavors to meld.

9. Add remaining dressing before serving and toss lightly.

10. Serve cold, straight from the refrigerator.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: salad
Method: mixing
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3
Sodium: 500
Fat: 15
Saturated Fat: 3
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 40
Fiber: 3
Protein: 20
Cholesterol: 50

Keywords: chicken penne pasta salad, cold chicken dishes, picnic chicken recipes, chicken and pasta salad recipes, healthy chicken pasta salad recipes