Description
This Healthy Chicken Pesto Pasta Salad is a fresh and satisfying Italian-American-inspired dish featuring whole wheat rotini pasta, juicy grilled chicken, cherry tomatoes, fresh spinach, mozzarella pearls, and a flavorful basil pesto dressing. Perfect for meal prep, picnics, or a light protein-packed lunch, this salad combines vibrant flavors and wholesome ingredients for a nutritious and delicious meal.
Ingredients
Pasta and Protein
- 12 oz whole wheat rotini pasta
- 2 cups cooked grilled chicken, diced
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach, chopped
- 1 cup fresh mozzarella pearls
- ¼ cup grated Parmesan cheese
Dressing
- ⅓ cup basil pesto
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook the pasta: Prepare the whole wheat rotini according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, diced grilled chicken, halved cherry tomatoes, chopped baby spinach, fresh mozzarella pearls, and grated Parmesan cheese. Mix gently to combine all ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together the basil pesto, olive oil, and lemon juice until well combined, creating a flavorful and creamy dressing.
- Toss the salad: Pour the prepared pesto dressing over the pasta mixture. Toss everything gently until the salad is evenly coated with the dressing.
- Season and garnish: Season the salad with salt and freshly ground black pepper to taste. Optionally, garnish with fresh basil leaves for an added burst of color and aroma.
- Chill before serving: Refrigerate the salad for at least 20 minutes to allow the flavors to meld together and serve chilled for the best taste experience.
Notes
- You can use homemade basil pesto or store-bought for convenience.
- For extra vegetables and color, consider adding chopped cucumber or roasted red peppers.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
