Description
This Creamy Chicken Pesto Pasta Salad combines irresistible flavors with simple ingredients like chicken, tomatoes, and a delightful yogurt dressing. Perfect for a quick dinner or meal prep, this salad is a hit among busy food lovers looking for homemade meals.
Ingredients
Scale
- 8 oz short gluten-free or regular pasta
- 2 cups chopped cooked chicken
- 1 cup cherry tomatoes, quartered or halved
- ½ cup red onion, finely diced
- ½ cup mozzarella pearls or chopped fresh mozzarella balls
- 2–3 cups fresh baby spinach or arugula, roughly chopped
- ¾ cup plain full-fat greek yogurt
- 3 tablespoons finely chopped fresh basil
- 3 tablespoons lemon juice
- 2 tablespoons shredded parmesan cheese
- 1 tablespoon mayo
- 3 teaspoons dash pasta blend garlic pesto seasoning
- 2 cloves garlic, minced
- ½ teaspoon honey
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Handful of baby spinach
Instructions
- Boil a large pot of salted water, then cook the pasta until al dente. Drain and rinse under cold water to cool, then set aside.
- In a blender or food processor, combine Greek yogurt, basil, lemon juice, Parmesan, mayo, seasoning blend, garlic, honey, salt, and pepper. Blend until smooth and creamy.
- In a large bowl, mix the cooled pasta with chicken, tomatoes, red onion, mozzarella, and spinach.
- Drizzle the dressing over the salad and toss to ensure everything is well coated.
- Serve immediately or refrigerate until ready to enjoy. For meal prep, divide the salad into 4 containers.
Notes
For added flavor, you can grill the chicken before chopping it up.
Feel free to swap out the pasta for your favorite type, gluten-free or regular.
This salad can be made ahead of time and stored in the fridge for quick meals.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg