Pesto was invented in 1863 Genoa using only Ligurian basil—other basil varieties lack the essential oils for authentic flavor.
Pesto Pasta Salad
Dive into a vibrant bowl of our protein-packed pesto chicken pasta salad, ideal for your weekly meal prep! With succulent grilled chicken, zesty homemade pesto, and al dente pasta, this dish is not just a feast for the eyes but also a deliciously satisfying way to fuel your day. Get ready to savor every bite while keeping your meal game strong!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- chopped cucumber (240 ml)
- lemon juice (15 ml)
- salt and pepper, onion and garlic powder, dried basil
🥩Meat & Seafood(1)
- diced rotisserie chicken (240 ml)
🥛Dairy & Eggs(2)
- a few spoonfuls of plain Greek yogurt (45 ml)
- mozzarella cheese balls (240 ml)
🫙Pantry Staples(1)
- protein pasta of choice (480 ml)
🍯Sauces & Condiments(2)
- any pesto you like (just add to taste preference)
- red wine vinegar (15 ml)
📦Other(1)
- halved cherry tomatoes (240 ml)
👨🍳 Instructions
- 1
Chop the cucumber and rotisserie chicken.
- 2
In a bowl, combine the protein pasta, cucumber, diced chicken, halved cherry tomatoes, mozzarella cheese balls, and Greek yogurt.
- 3
Add lemon juice, pesto, red wine vinegar, and seasonings to taste.
- 4
Toss everything together until well mixed.
💡 Pro Tips
- ✓Cook protein pasta 1-2 minutes past al dente (10-12 minutes total) because it will firm up as it cools and absorb dressing better when slightly overcooked.timing10-12 minutes total
- ✓Rinse cooked pasta with cold water immediately after draining to stop carryover cooking and remove excess starch that would make the salad gummy.technique
- ✓Use a 3:1 ratio of pesto to acid (lemon juice + vinegar) to maintain the basil's bright flavor while providing enough acidity to brighten the heavy ingredients.ingredient3:1 ratio
- ✓Salt the diced cucumber with 1 teaspoon salt per cup and let drain for 15 minutes to remove excess moisture that would dilute the dressing.technique1 tsp salt per cup, 15 minutes
- ✓Chill the assembled salad for at least 30 minutes before serving so the Greek yogurt firms up and flavors meld without the pasta becoming mushy.timing30 minutes minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Pesto was invented in 1863 Genoa using only Ligurian basil—other basil varieties lack the essential oils for authentic flavor.
Pesto Pasta Salad
Dive into a vibrant bowl of our protein-packed pesto chicken pasta salad, ideal for your weekly meal prep! With succulent grilled chicken, zesty homemade pesto, and al dente pasta, this dish is not just a feast for the eyes but also a deliciously satisfying way to fuel your day. Get ready to savor every bite while keeping your meal game strong!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- chopped cucumber (240 ml)
- lemon juice (15 ml)
- salt and pepper, onion and garlic powder, dried basil
🥩Meat & Seafood(1)
- diced rotisserie chicken (240 ml)
🥛Dairy & Eggs(2)
- a few spoonfuls of plain Greek yogurt (45 ml)
- mozzarella cheese balls (240 ml)
🫙Pantry Staples(1)
- protein pasta of choice (480 ml)
🍯Sauces & Condiments(2)
- any pesto you like (just add to taste preference)
- red wine vinegar (15 ml)
📦Other(1)
- halved cherry tomatoes (240 ml)
👨🍳 Instructions
- 1
Chop the cucumber and rotisserie chicken.
- 2
In a bowl, combine the protein pasta, cucumber, diced chicken, halved cherry tomatoes, mozzarella cheese balls, and Greek yogurt.
- 3
Add lemon juice, pesto, red wine vinegar, and seasonings to taste.
- 4
Toss everything together until well mixed.
💡 Pro Tips
- ✓Cook protein pasta 1-2 minutes past al dente (10-12 minutes total) because it will firm up as it cools and absorb dressing better when slightly overcooked.timing10-12 minutes total
- ✓Rinse cooked pasta with cold water immediately after draining to stop carryover cooking and remove excess starch that would make the salad gummy.technique
- ✓Use a 3:1 ratio of pesto to acid (lemon juice + vinegar) to maintain the basil's bright flavor while providing enough acidity to brighten the heavy ingredients.ingredient3:1 ratio
- ✓Salt the diced cucumber with 1 teaspoon salt per cup and let drain for 15 minutes to remove excess moisture that would dilute the dressing.technique1 tsp salt per cup, 15 minutes
- ✓Chill the assembled salad for at least 30 minutes before serving so the Greek yogurt firms up and flavors meld without the pasta becoming mushy.timing30 minutes minimum