Description
A refreshing and flavorful Chicken Pesto Pasta Salad featuring tender penne, juicy little tomatoes, and savory pesto dressing. This dish is perfect for a light lunch, picnic, or side salad, combining cooked chicken with fresh vegetables and a zesty homemade or store-bought pesto.
Ingredients
Scale
Pasta
- 4 cups uncooked penne pasta
Protein
- 2 cups cooked chicken, shredded or diced
Vegetables
- 5 ounces little tomatoes, halved
- 1/4 cup red onions, chopped
Dressing
- 1 cup pesto (homemade or store-bought)
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Pasta: Boil the penne pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and prevent sticking. Drain thoroughly.
- Prepare Ingredients: While the pasta is cooking, halve the little tomatoes and chop the red onions. Shred or dice the cooked chicken if not already done.
- Combine Ingredients: In a large salad bowl, combine the cooled pasta, cooked chicken, halved tomatoes, chopped onions, and pesto. Mix well to coat all the ingredients evenly.
- Season: Taste and season the pasta salad with salt and pepper according to your preference. Toss again to distribute seasoning.
- Serve or Chill: The salad can be served immediately at room temperature or chilled in the refrigerator before serving to enhance flavors and provide a refreshing cold dish.
Notes
- For best flavor, use homemade pesto or a high-quality store-bought pesto.
- Chicken can be replaced with grilled tofu for a vegetarian option.
- Add fresh basil leaves or arugula for extra herbaceous notes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
