Best 6 Pesto Chicken Salad Pasta Salad Style With No Pasta Recipes

PESTO CHICKEN SALAD (PASTA SALAD STYLE WITH NO PASTA)

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.

PESTO CHICKEN PASTA SALAD

Steps:

• Cook the pasta to package instructions. Drain the pasta and immediately rinse with cold water. Drain the pasta, transfer to a large bowl and set aside. Allow the pasta to cool completely.
• In a medium sized bowl toss together all the ingredients until evenly combined (pasta, chicken, basil, pesto, olive oil, sun dried tomatoes, parmesan cheese, lemon zest, lemon juice, salt, & pepper).
• Add optional toppings (pine nuts, extra parmesan, red pepper flakes). Chill before serving.

CHICKEN PESTO PASTA SALAD

Steps:

• 1. Cook the pasta in a large pot of salted water, until al dente, according to instructions on the package. Once cooked, drain and rinse with cold water. Shake out any excess water. 2. Place pasta in a large bowl and stir in the pesto and Italian dressing. Add the cooked chicken and add to the bowl along with the baby spinach. Fold in the tomatoes, mozzarella, and Parmesan cheese. Season to taste with salt and pepper. Add olive oil or more Italian dressing if the mixture seems dry. 3. Cover and refrigerate until ready to serve. Before serving give it a stir. 4. Keeps in the fridge for up to 5 days.

CHICKEN PESTO PASTA SALAD

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 PASTA CAPRESE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

PESTO CHICKEN SALAD

Steps:

• Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
• Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
• Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.