Chicken Pesto Pasta Salad
Enjoy this bright and fresh Chicken Pesto Pasta Salad, a salad that comes together quickly with a delicious creamy pesto dressing.
Ingredients
FOR THE DRESSING:
- ⅓ cup red wine vinegar
- ½ cup pesto
- 2 garlic cloves,, grated
- 2 tsp. sugar, or honey
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 ¼ cup extra-virgin olive oil
FOR PASTA SALAD:
- 1 lb. bowtie pasta, cooked and cooled
- 1 pt. cherry tomatoes, halved
- 2 ½ cups diced cooked chicken
- 8 oz. small mozzarella balls, best if in a marinade
- 1 c. sliced black olives
- 1 c. sliced green olives
- 1 c. thinly sliced baby bell peppers
- ½ c. diced red onion
- ½ c. grated parmesan cheese, plus more for serving
- ½ tsp. salt
- ½ c. chopped fresh basil, plus more for garnish
- ¼ c. chopped fresh parsley, plus more for garnish
Instructions
- Make the pasta according to package directions (al dente is about 1 minutes less in cooking time). Allow to cool.
- Set a tiny amount of basil, parsley and parmesan aside for final garnish.
- Make the dressing: In a small bowl, mix together the vinegar, pesto, garlic, sugar, salt, and pepper. Gradually pour in the olive oil, whisking constantly until combined. Set aside.
- Assemble pasta salad: Add the cooked, cooled pasta to a large bowl. Add the tomatoes, small chicken cubes, mozzarella, olives, bell peppers, onion, parmesan, salt, basil, and parsley. Shake the dressing and pour it over the salad, stirring to combine.
- Just before serving, toss again to get any dressing that has gone to the bottom of the bowl.
- Sprinkle with chopped basil, parsley, and parmesan that was set aside. SERVE!
Notes
Reposted from March 2023.
Nutrition Facts
Calories: 513kcal, Carbohydrates: 32g, Protein: 19g, Fat: 35g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Cholesterol: 35mg, Sodium: 1003mg, Potassium: 343mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1887IU, Vitamin C: 37mg, Calcium: 205mg, Iron: 2mg