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Pesto Chicken Pasta Salad

Pesto Chicken Pasta Salad

Pesto chicken pasta salad with mozzarella, tomatoes, and pine nuts. An easy meal prep lunch that tastes even better on day 3.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Lunch
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 12 oz rotini pasta
  • 2 cups cooked chicken diced, rotisserie or grilled
  • 1/2 cup basil pesto
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 cup cherry tomatoes halved
  • 1/2 cup mozzarella pearls
  • 1/3 cup parmesan grated
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh basil torn
  • salt and pepper to taste

Method
 

  1. **Boil.** Cook the pasta in heavily salted water until just al dente, about 8 minutes. Reserve 1/4 cup pasta water, then drain.
  2. **Dress.** Toss the warm pasta with half the pesto, olive oil, lemon juice, and a splash of pasta water. Let it cool to room temp.
  3. **Combine.** Add the chicken, cherry tomatoes, mozzarella, parmesan, and pine nuts.
  4. **Finish.** Stir in the remaining pesto. Season with salt and pepper.
  5. **Chill.** Refrigerate for at least 30 minutes so the flavors meld.
  6. **Serve.** Top with fresh basil and a drizzle of olive oil before serving cold.

Notes

Store in an airtight container in the fridge for up to 5 days. No reheating needed. Let it sit at room temperature for 10 minutes before serving cold. Undercook the pasta by 1 minute. It keeps firming up as it cools.