Description
A vibrant and easy-to-make chicken pesto pasta salad featuring al dente pasta tossed in rich pesto sauce, fresh spinach, grilled chicken, cherry tomatoes, mozzarella balls, and basil leaves. Perfect for a quick lunch or chilled summer dish.
Ingredients
Scale
Pasta and Sauce
- 16 ounces pasta (cooked)
- 1 cup pesto sauce (homemade or store-bought)
Fresh Ingredients
- 2 cups fresh spinach (packed)
- 1 pint cherry tomatoes (halved)
- ¼ cup fresh basil leaves (torn)
Protein and Cheese
- 1 pound grilled chicken (diced)
- 8 ounces mozzarella balls (halved)
Instructions
- Cook Pasta: Cook your pasta according to package directions. Make sure to heavily salt the water and cook the pasta for about 1 minute less than the listed time to achieve perfect al dente texture.
- Toss in Pesto: Drain the pasta and immediately add it to the bowl with pesto sauce. Do not rinse the pasta, as the starch helps the sauce cling. Gently toss until all noodles are fully coated.
- Add Spinach: Mix in the fresh spinach and stir a few times until it slightly wilts from the residual heat of the pasta.
- Combine Remaining Ingredients: Add diced grilled chicken, halved cherry tomatoes, mozzarella balls, and torn basil leaves. Gently stir all ingredients together to combine evenly.
- Serve: Serve the pasta salad immediately while warm, or chill in the refrigerator and serve cold as a refreshing dish.
Notes
- Do not rinse pasta after cooking to maintain better sauce adhesion.
- Using freshly cooked warm pasta helps wilt the spinach slightly for better texture.
- Grilled chicken can be prepared ahead for convenience.
- This salad can be served warm or chilled, depending on preference.
- Feel free to substitute fresh mozzarella balls with another cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: chicken pesto pasta salad, easy pasta salad, Italian pasta salad, grilled chicken pasta, pesto pasta salad, summer pasta salad
