Description
This Creamy Chicken Pesto Pasta Salad blends savory chicken, fresh veggies, and a creamy basil dressing for a quick, delightful meal perfect for busy evenings.
Ingredients
Scale
- 8 oz short gluten-free or regular pasta of choice
- 2 cups chopped cooked chicken
- 1 cup cherry tomatoes, quartered or halved
- ½ cup red onion, finely diced
- ½ cup mozzarella pearls or chopped fresh mozzarella balls
- 2–3 cups fresh baby spinach or arugula, roughly chopped
- ¾ cup plain full-fat greek yogurt
- 3 tablespoons finely chopped fresh basil
- 3 tablespoons lemon juice
- 2 tablespoons shredded parmesan cheese
- 1 tablespoon mayo
- 3 teaspoons dash pasta blend garlic pesto seasoning
- 2 cloves garlic, minced
- ½ teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Handful of baby spinach
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse with cold water to cool, then set aside.
- In a blender or food processor, combine Greek yogurt, fresh basil, lemon juice, Parmesan, mayo, seasoning blend, garlic, honey, salt, pepper, and fresh spinach. Blend until smooth and creamy.
- In a large bowl, mix the cooled pasta, chopped chicken, tomatoes, red onion, mozzarella, and greens together.
- Pour the creamy dressing over the salad and toss until everything is well combined.
- Serve immediately or refrigerate until ready to serve, portioning into meal prep containers if desired.
Notes
Feel free to use any pasta shape you prefer.
This salad can be stored in the fridge for up to three days.
Add extra veggies like bell peppers or cucumbers for crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 423
- Sugar: 3g
- Sodium: 671mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 72mg