Description
This Creamy Chicken Pesto Pasta Salad features a delightful blend of flavors, with tender chicken, fresh vegetables, and a creamy dressing perfect for a quick dinner or healthy lunch.
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. Cook the pasta until al dente, then drain and rinse with cold water to cool. 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 cooled pasta, cooked chicken, cherry tomatoes, red onion, mozzarella, and greens.
- Pour the dressing over the pasta salad and toss until well coated.
- Serve immediately or refrigerate until ready to serve. For meal prep, divide salad into 4 containers.
Notes
For added flavor, use a combination of different pasta types.
This salad can be made ahead and stored in the refrigerator for up to 3 days.
Adjust seasoning to taste, and feel free to add other vegetables you like.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 50mg