Chicken Pesto Pasta Salad
A refreshing and flavorful chicken pasta salad with a vibrant basil pesto dressing, perfect for summer gatherings or quick weeknight dinners.
Ingredients
For the Salad
- 2 cups cooked pasta (preferably rotini or penne) Use al dente pasta for best texture.
- 1 pound cooked chicken breast, diced Grilled or roasted chicken works best.
- 1 cup cherry tomatoes, halved Adds sweetness and juiciness.
- 1 cup cucumber, diced Brings refreshing crunch.
- 1 cup basil pesto (store-bought or homemade) Key flavor component.
- ½ cup grated Parmesan cheese Adds creaminess and umami.
- Salt and pepper to taste For enhancing overall flavor.
Instructions
Preparation
- Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Let cool.
- While the pasta cools, prepare the chicken. Dice cooked chicken into bite-sized pieces, or grill/fry fresh chicken until cooked through, seasoning with salt and pepper. Allow to rest, then cut into pieces.
- In a large mixing bowl, combine the cooled pasta, diced chicken, halved cherry tomatoes, cucumber, and diced red bell pepper. Toss gently to combine.
- Add the basil pesto and stir until all ingredients are well coated. Sprinkle with grated Parmesan cheese and mix again. Adjust seasoning with salt and pepper to taste.
- Serve immediately or refrigerate for later. Enjoy it chilled or at room temperature.
Notes
For added flavor, consider incorporating sun-dried tomatoes or olives. If using homemade pesto, tailor it to your taste preferences.