Description
This Creamy Chicken Pesto Pasta Salad combines tender pasta, juicy chicken, and fresh vegetables in a creamy sauce. It’s a quick and healthy meal option that’s perfect for lunch or a light dinner.
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, plus more to taste
- ¼ teaspoon black pepper
- Handful of baby spinach
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. 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, minced garlic, honey, salt, pepper, and fresh spinach. Blend until smooth and creamy.
- In a large bowl, mix the cooled pasta, chopped chicken, quartered tomatoes, diced red onion, mozzarella, and greens together.
- Drizzle the dressing over the salad mixture and toss until everything is evenly coated.
- Serve immediately or store in the fridge until ready to serve. For meal prep, divide salad into 4 containers.
Notes
Feel free to use any pasta you prefer, including gluten-free options.
Add more or less spinach based on your taste preferences.
This salad can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg