Best 3 Chicken Pesto Pasta Salad Recipes
If you're craving a refreshing, flavorful dish, look no further than chicken pesto pasta salad. This delightful dish combines the savory taste of chicken, the aromatic freshness of basil pesto, the chewy texture of pasta, and a variety of colorful vegetables. Whether you're hosting a summer gathering or preparing a quick and easy meal, chicken pesto pasta salad is sure to satisfy your taste buds and bring a smile to your face.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN CHICKEN-PESTO PASTA SALAD
I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)
Provided by Kittencalrecipezazz
Categories Penne
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
- Drain the pasta well in the colander.
- Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
- Add in chopped tomatoes and cooked cubed chicken; toss to coat.
- For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
- Add in the mayonnaise and pulse until blended.
- Add the mayo mixture to the pasta mixture; toss to combine.
- Mix in the Parmesan cheese then season with salt and pepper.
Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7
CHICKEN PESTO PASTA SALAD
Super easy pasta salad- wonderful for any thing from a brunch to a summer dinner. Everyone likes it- even my picky 3 year old! My husbands co-worker brought this to share for an event and he begged for the recipe. The only particular is that the pasta salad will taste best if you use the pesto in a plastic container in the refrigerated section. The serving size stated is the pasta salad as main dish- in a pot luck or as a side it serves a lot more.
Provided by MistressRach
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl whisk together pesto, vinegar and 1/4 T salt and pinch of pepper. Gradually whisk in oil until smooth.
- Cook the orzo add 2T salt in cooking.
- Drain and rinse under cold water and drain again.
- Add orzo to vinigarete and toss.
- Add chicken, and tomatoes and toss.
- Tastes best chilled- though it's fine warm.
PESTO CHICKEN SALAD (PASTA SALAD STYLE WITH NO PASTA)
This is a super healthy salad, chicken, veggies and a yummy pesto dressing. It reminds me of pasta salad because of the dressing but I make it without pasta. You could definitely add it, I'd just increase the dressing slightly if you do. It came from a combination of different recipes. I love substituting greek yogurt for things like mayo, which was part of my idea here. All frozen veggies could be replaced with canned... sometimes I use asparagus instead of grean beans. Also, if you prefer less of a tangy dressing you can add a little splenda/stevia/sweetener of your preference and/or decrease the lemon.
Provided by Errrrin
Categories Lunch/Snacks
Time 15m
Yield 1 large salad, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pre-cooked chicken into 1" cubes and set aside.
- Prepare vegetables: Thinly slice green onion. Drain and quarter artichoke hearts. Chop cherry tomatos in half. Thaw peas and green beans, I recommend cutting the green beans into approx 1" lengths. Drain all the veggies as well as possible. Squeeze the extra moisture out with a paper towel if you like.
- In a large bowl, mix together greek yogurt, pesto, lemon juice, salt and pepper.
- Mix in all of the vetgetables and chicken. Toss to coat.
- You can eat immediately but I think it tastes better after sitting in the fridge overnight. It's good on its own or served over lettuce or broccoli shreds.
Tips:
- For a flavorful pesto, use fresh basil, pine nuts, Parmesan cheese, and olive oil. If you don't have pine nuts, you can substitute walnuts or almonds.
- To make the chicken tender and juicy, cook it over medium heat until it reaches an internal temperature of 165 degrees Fahrenheit.
- For a colorful and refreshing salad, use a variety of vegetables, such as cherry tomatoes, bell peppers, and cucumbers.
- To make the pasta salad ahead of time, cook the chicken and pasta according to the package directions and let them cool completely. Then, combine the chicken, pasta, vegetables, and pesto in a large bowl and refrigerate for up to 3 days.
- When you're ready to serve the salad, bring it to room temperature for 30 minutes before serving.
Conclusion:
Chicken pesto pasta salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. With its flavorful pesto, tender chicken, and colorful vegetables, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this chicken pesto pasta salad a try.
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