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Chicken Pesto Pasta Salad
Chicken Pesto Pasta Salad is a satisfying summer meal made with grilled chicken, protein pasta, fresh mozzarella, cherry tomatoes and homemade spinach pesto. It's hearty enough for dinner and perfect for meal prep lunches!
Ingredients
Instructions
- Step 1
Preheat a grill to medium-high heat. Season the chicken breasts generously with salt and pepper on both sides. Grill for 5–7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into bite-sized pieces.
- Step 2
Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining the pasta, reserve 2-3 tablespoons of the pasta cooking water. Drain the pasta and rinse briefly with cool water to stop the cooking. Drain well.
- Step 3
In a small bowl, stir together the pesto and 2-3 tablespoons reserved pasta water until smooth and pourable.
- Step 4
Add the cooked pasta, chopped chicken, cherry tomatoes, mozzarella, pesto sauce and basil to a large serving bowl. Toss gently until everything is evenly coated. Season with additional salt and freshly ground black pepper to taste. Serve with shredded parmesan cheese if desired and serve immediately, or refrigerate until ready to serve. Enjoy!
Tips & Tricks
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