Description
Chicken Pesto Pasta Salad is a fresh summery dish perfect for serving at backyard parties or luncheons.
Ingredients
Units
Scale
- 10 oz. dry fusilli pasta, or similar
- 1 cup diced cooked chicken
- 6 oz. cherry or grape tomatoes, halved
- 8 oz. fresh mozzarella balls, cherry size or pearls
- 2 Tbsp. minced red onion
- 1/4 cup grated Parmesan cheese
- 1/4 cup basil, chopped or chiffonade
Dressing
- 1/2 cup basil pesto
- 1/2 cup olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. Italian seasoning
- 2 Tbsp. fresh lemon juice, plus more to taste
- Zest 1 lemon
- Kosher salt and black pepper
Instructions
- Cook pasta al dente in salted water according to package directions. Drain, rinse under cold water, drain again, and add to a large bowl.
- To the pasta, add chicken, tomatoes, mozzarella, onions, Parmesan, and basil
- Whisk together the pesto, olive oil, vinegar, Italian seasoning, lemon juice, and zest. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. Taste for salt and acidity before serving. To brighten up the salad, add more lemon juice. This recipe makes 4 generous servings or 6 smaller side servings.
Notes
- Storing & Serving Leftovers: Store leftovers in an airtight container for up to 4 days. Pasta will soak up the dressing the longer it sits. To freshen up the salad, add a little olive oil, pesto, or lemon juice just before serving.
- Recipe originally published March 2015.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4.2 g
- Sodium: 259.2 mg
- Fat: 32.2 g
- Carbohydrates: 42.3 g
- Protein: 16.6 g
- Cholesterol: 22 mg