Description

This chilled pasta salad combines tender chicken, basil pesto, and creamy mayo or yogurt for a refreshing meal that’s perfect for picnics, potlucks, and make-ahead lunches. It’s quick to assemble, holds up well in the fridge, and delivers bright herby flavor in every bite.

Ingredients

Scale

2 cups cooked chicken breast (grilled, roasted, or shredded)

12 oz penne pasta

1/2 cup basil pesto sauce

1/3 cup mayonnaise or Greek yogurt

1 cup cherry tomatoes, halved

1/2 cup mozzarella pearls

1 tbsp olive oil

salt and black pepper to taste

optional toppings: crumbled bacon, pine nuts, fresh spinach

Instructions

1. Bring a large pot of salted water to a boil and cook pasta until al dente, about 8 minutes.

2. Drain pasta and rinse under cold water to stop cooking, then toss with olive oil and set aside to cool.

3. In a large bowl whisk together pesto, mayonnaise or Greek yogurt, salt, and pepper to form the dressing.

4. Add cooled chicken pieces and toss gently to coat with dressing.

5. Fold in cherry tomatoes and mozzarella pearls without crushing them.

6. Add cooled pasta and toss until everything is evenly coated with the dressing.

7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

8. Before serving, stir gently and garnish with optional toppings if desired.

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

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 3
Sodium: 600
Fat: 20
Saturated Fat: 5
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 45
Fiber: 4
Protein: 25
Cholesterol: 75

Keywords: creamy chicken pesto pasta salad, chicken pesto pasta salad, cold chicken meals, chicken pasta salad, picnic salad, make-ahead salad, summer pasta salad