Description
Creamy Chicken Pesto Pasta Salad combines savory chicken, fresh veggies, and a delightful pesto dressing. It’s a quick, flavorful meal perfect for any occasion!
Ingredients
Scale
- 8 oz short gluten-free or regular pasta of choice, bowtie, penne, i used banza
- 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, i used avocado oil 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. Cook 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, garlic, honey, salt, pepper, and fresh spinach. Blend until smooth and creamy.
- In a large mixing bowl, combine cooled pasta, chicken, tomatoes, red onion, mozzarella, and greens.
- Pour the dressing over the salad and toss until everything is well coated.
- Serve immediately or store in the fridge until ready to serve. For meal prep, portion into 4 containers.
Notes
For added flavor, consider using roasted garlic in the dressing.
Feel free to substitute the chicken with grilled shrimp or tofu for a different protein option.
This salad can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg