Chicken Pesto Pasta Salad
When we’re hosting a party, this Chicken Pesto Pasta Salad is usually one of the dishes that’s requested first by family and friends. It’s simple to make with just 8 ingredients and can easily be made in advance, leaving you stress-free before mealtime or entertaining.
Equipment
- stock pot for boiling pasta
Ingredients
- 1 pound orecchiette or other short pasta
- 2 cups cooked chicken, chopped rotisserie works great
- 1 cup basil pesto homemade or store-bought
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella pearls or diced fresh mozzarella
- 2 cups fresh arugula or fresh spinach
- 1/2 cup Freshly grated Parmesan cheese
- 1/4 cup Fresh basil, chopped
- extra virgin olive oil for finishing
Instructions
- Cook the pasta in a large pot of salted water according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta water.
- Drain the pasta and add to a large serving bowl.
- Add the cooked chicken, cherry tomatoes, mozzarella, grated Parmesan, arugula, and pesto.
- Toss everything together and slowly add a tablespoon of the reserved pasta water at a time to loosen the pesto and coat everything evenly.
- Season with salt and pepper to taste.
- Drizzle with extra virgin olive oil and chopped fresh basil.
- Serve at room temperature for the best flavor, or chill if you prefer a cold pasta salad.
Notes
Storage:
Store any leftover pasta salad in a airtight container in the fridge for up to 3 days. We don't recommend freezing any pasta salad since it will change the texture.
This pasta salad is great to make ahead. You can prep all of the individual components the day before and then assemble an hour or so before you're going to serve.
If you boil the pasta in advance, after draining the pasta, add a small splash of the reserved pasta water and a drizzle of olive oil then toss gently to help prevent sticking while the pasta cools.
Tips:
• Short pasta shapes like fusilli, farfalle, rotini, or orecchiette work best for catching the pesto and holding up in a pasta salad. Avoid overly delicate pasta that can get mushy.
•Reserve pasta water. Adding a little reserved pasta water when mixing helps loosen the pesto and create a silky, well-coated pasta salad.
•Go for al dente. Slightly undercook your pasta so it maintains a good bite, especially if you plan to serve this cold.
•After draining the pasta add a small splash of the reserved pasta water and a drizzle of olive oil then toss gently to help prevent sticking while the pasta cools.
•Serving options. This pasta salad is delicious at room temperature, but it can also be served warm or chilled. If serving cold, let it sit at room temp for 10 minutes before eating to bring out the flavors.
•Protein swaps. Swap chicken for grilled shrimp or chickpeas for a vegetarian option.
Nutrition
Calories: 661kcalCarbohydrates: 90gProtein: 18gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 5mgSodium: 587mgPotassium: 253mgFiber: 5gSugar: 5gVitamin A: 1250IUCalcium: 124mgIron: 2mg
Tried this recipe?Let us know how it was!