Chicken Pesto Pasta Salad

5 from 1 vote

This chicken pesto pasta salad is sure to be your go-to summer salad. It's fresh, flavorful, and ready in just 20 minutes!

Prep Time20

Total Time20

Course: Main Dish, Salad

Cuisine: American

Servings:

Calories: 430kcal

Author: Abbey McDermott

Equipment

food processor

Ingredients

Pesto

2 cups fresh basil leaves packed
¼ cup pepitas roasted and salted
4 cloves garlic about 2 teaspoons minced
½ large lemon juiced
½ cup olive oil
½ cup shredded Parmesan cheese
salt and pepper to taste

Pasta salad

8 ounces short cut pasta like radiatore, farfalle, fusilli, rotini, or cavatappi
½ cup pepita basil pesto or store-bought
1 cup cubed rotisserie chicken
½ cup julienned oil-packed sun-dried tomatoes drained
½ cup mozzarella pearls

Instructions

Pesto

Add the basil, pepitas, and garlic to the bowl of a food processor. Process until the basil and garlic are finely chopped. Add the olive oil and lemon juice and process until smooth. Add the Parmesan and pulse just to combine. Season with salt and pepper.

Pasta Salad

Cook the pasta in well-salted water according to package directions. Drain and rinse with cold water.
Add the drained pasta to a mixing bowl with ½ cup of pesto. Toss to combine.
Add the chicken, sun-dried tomatoes, and mozzarella. Toss to combine. Garnish with fresh basil before serving.

Notes

Add-ins: Customize by adding halved cherry tomatoes, arugula, black olives, or bacon. Toss in pepitas for added crunch.

Storage: Store the extra pesto in a glass container with an airtight lid. Cover the pesto with a layer of olive oil to keep the basil fresh and vibrant.

If the pasta absorbs the pesto while refrigerated, toss the salad with another spoonful of pesto or drizzle in some olive oil before serving.

Nutrition