Chicken Pesto Pasta Salad Recipe
Looking for a salad recipe that would be included on your meal plan rotation? This Chicken Pesto Pasta Salad is loaded with juicy chicken, sweet cherry tomatoes, creamy mozzarella cheese, and a bright lemony pesto sauce. Cold pasta salads are perfect for these warm months, and this one comes together in just 30 minutes! Perfect to celebrate the summer, to bring to potlucks or outdoor get together!
Servings: 6 servings
Ingredients
- 8 ounces bow tie pasta, or shape of preference
- 3 cups cooked and cooled chicken cut into cubes
- 1 pint cherry tomatoes, halved
- 1 English cucumber, cut in small pieces
- 1 8 ounce package mozzarella pearls
- ⅓ cup jarred pesto
- ¾ cup plain Greek yogurt, I used whole milk variety
- 1 large lemon, zested and juiced
- fresh basil, for garnish (optional)
Instructions
- Cook the pasta according to package directions. For pasta salad I cook the pasta to al dente to prevent the pasta from being over cooked and mushy in the salad.
- While the pasta is cooking, cut the tomatoes and cucumbers.
- In a small bowl combine the Greek yogurt, pesto, lemon zest and juice.
- Drain the pasta and drizzle with olive oil to prevent sticking and allow to cool.
- Add the cooled pasta, chicken, tomatoes, cucumbers, mozzarella and pesto sauce to a large serving bowl.
- Toss to cover all of the salad ingredients in the pesto sauce. Serve at room temperature or chill for an hour before serving.
- Garnish with fresh basil if desired and serve immediately.