Description
This creamy chicken pesto pasta salad features delightful flavors from fresh ingredients, tender chicken, and a rich dressing. Perfect for a quick meal or meal prep, it’s both nutritious and satisfying.
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 (avocado oil mayo recommended)
- 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, then set aside.
- In a blender or food processor, combine Greek yogurt, fresh basil, lemon juice, Parmesan cheese, 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, cherry tomatoes, red onion, mozzarella, and greens together.
- Pour the dressing over the salad mixture and toss to combine well.
- Serve immediately or refrigerate until ready to serve. For meal prep, divide the salad into four containers.
Notes
Feel free to substitute the pasta with any type you prefer.
This salad holds up well in the fridge for meal prep, making it a great option for lunches.
You can add or replace vegetables based on your personal tastes.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg