Ingredients
Salad Ingredients
- 16 ounces pasta, cooked
- 1 cup pesto sauce, homemade or store-bought
- 2 cups fresh spinach, packed
- 1 pound grilled chicken, diced
- 1 cup cherry tomatoes, halved
- 8 ounces mozzarella balls, halved
- ¼ cup fresh basil leaves, torn
Instructions
- Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and set aside to cool.
- Prepare the Chicken: If not pre-grilled, grill the chicken breast until fully cooked and juices run clear. Let it rest, then dice into bite-sized pieces.
- Assemble the Salad: In a large bowl, combine the cooled pasta, grilled chicken, fresh spinach, cherry tomatoes, and mozzarella balls. Add the torn basil leaves for extra freshness.
- Add the Pesto: Pour the pesto sauce over the salad ingredients and gently toss everything together until well coated with the pesto.
- Serve: Serve the Chicken Pesto Pasta Salad immediately, or chill it in the refrigerator for 30 minutes to allow the flavors to meld before serving.
Notes
- For best flavor, use freshly made pesto.
- You can substitute spinach with arugula or mixed greens if preferred.
- Grilled chicken can be replaced with rotisserie chicken for convenience.
- This salad can be stored in the refrigerator for up to 2 days in an airtight container.
- Use gluten-free pasta to make the dish gluten-free if required.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
