Name: Easy Chicken Pesto Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 16 ounces pasta (cooked); 1 cup pesto sauce (homemade or store-bought); 2 cups fresh spinach (packed); 1 pint cherry tomatoes (halved); 8 ounces mozzarella balls (halved); ¼ cup basil leaves (torn); 1 pound grilled chicken (diced)

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Introduction

This Easy Chicken Pesto Pasta Salad is a flavorful and versatile dish perfect for any occasion. Combining tender grilled chicken, fresh spinach, and a vibrant pesto sauce, it makes a delicious meal that can be enjoyed warm or cold.

In a white bowl resting on a white marbled surface, there is a pasta salad made of three main layers: the bottom layer is bowtie pasta mixed with a light green pesto sauce, giving it a slightly oily and textured look; scattered throughout the pasta are small cubes of grilled chicken with a light brown sear and small pieces of fresh spinach leaves adding dark green color and soft texture; the top layer shows halved bright orange cherry tomatoes and small white mozzarella balls, with a few large fresh basil leaves placed on top for a decorative touch, a silver fork is leaning into the bowl from the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces pasta (cooked)
1 cup pesto sauce (homemade or store-bought)
2 cups spinach (fresh, packed)
1 pound grilled chicken (diced)
1 pint cherry tomatoes (halved)
8 ounces mozzarella balls (halved)
¼ cup basil leaves (torn)

Instructions

Step 1: 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 for perfect al dente pasta.
Step 2: Drain the pasta and immediately add it to the bowl of pesto sauce. Do not rinse the pasta, as the starch will help the sauce cling to the noodles. Gently toss until all noodles are fully coated.
Step 3: Mix in the spinach and stir a few times until it wilts slightly from the residual heat of the pasta.
Step 4: Add the diced grilled chicken, cherry tomatoes, mozzarella balls, and torn basil leaves. Gently stir everything together.
Step 5: Serve immediately while warm, or let chill in the fridge and serve cold for a refreshing pasta salad.

Tips & Variations

For a vegetarian version, substitute grilled chicken with roasted chickpeas or extra mozzarella.
Use whole wheat or gluten-free pasta to suit dietary needs.
Add a splash of lemon juice for extra brightness before serving.
Homemade pesto made with fresh basil, garlic, pine nuts, Parmesan, and olive oil will enhance flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. If chilled, let it sit at room temperature for 10-15 minutes before serving to bring out the flavors. Avoid freezing, as the texture of the fresh ingredients may be affected.

How to Serve

A white bowl with thin red rings holds a pasta salad featuring three layers: the bottom layer has creamy white bowtie pasta mixed with green pesto herbs; the middle layer includes chunks of grilled chicken and small mozzarella balls; the top layer shows bright orange cherry tomato halves and fresh green basil leaves scattered across. The textures highlight the smooth pasta, juicy tomatoes, tender chicken, and soft cheese, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of mozzarella?

Yes, you can use feta, goat cheese, or Parmesan for different flavor profiles. Just be mindful of the cheese’s texture and saltiness.

Is it better to serve this pasta salad warm or cold?

This dish is delicious both ways. Warm serving highlights the wilted spinach and coats the pasta nicely, while chilling it turns it into a refreshing salad for warmer days.