Description
This Pesto Chicken Pasta Salad is a fresh, easy, and delicious meal featuring tender chicken, vibrant herbs, creamy plant-based cheese, and a colorful blend of veggies. Ready in under 30 minutes, it offers a perfect balance of flavors and textures ideal for quick lunches, family meals, or gatherings.
Ingredients
Scale
Protein and Pasta
- 2 cups cooked chicken breast, shredded or diced
- 3 cups cooked penne or fusilli pasta, drained and rinsed
Pesto and Dressing
- 3/4 cup pesto (natural)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- 1 cup baby spinach
Cheese
- 1/2 cup shredded or crumbled plant-based cheese
Instructions
- Prepare the Chicken and Pasta: Cook your choice of pasta until al dente according to package instructions. Drain and rinse under cool water to stop the cooking process. Shred or dice pre-cooked chicken breast into bite-sized pieces to blend well with the salad ingredients.
- Toss with Pesto (natural): In a large bowl, gently mix the cooked pasta and chicken with a generous amount of pesto to coat every piece, forming the flavorful base of the salad.
- Add Fresh Veggies and Plant-Based Cheese: Fold in halved cherry tomatoes, fresh basil leaves, and baby spinach to add freshness and texture. Sprinkle in the shredded or crumbled plant-based cheese for a creamy, savory touch that complements the pesto.
- Season and Finish: Drizzle olive oil and apple cider vinegar over the salad, then season with salt and black pepper. Toss lightly to combine all the flavors while maintaining textures.
Notes
- Use fresh pesto (natural) when possible for the best flavor.
- Cook pasta al dente to keep texture firm in the salad.
- Chill the salad before serving to allow flavors to meld beautifully.
- Add crunchy toppings like toasted walnuts or pumpkin seeds just before serving to keep them fresh.
- Adjust the amount of apple cider vinegar to balance acidity to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
Keywords: Pesto Chicken Pasta Salad, plant-based cheese, easy pasta salad, healthy lunch, Mediterranean salad
