Pesto Chicken Pasta Salad

Pesto takes its name from the Italian pestare, to crush—the Genoese habit of pounding basil into a vivid green sauce. This make-ahead pasta salad folds that bright pesto with tender chicken, rotini, cherry tomatoes, and mozzarella pearls for an easy Italian-inspired lunch.

Serves 4

Estimate for one serving

• 620 cal
• 38g protein
• 52g carbs
• 28g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 lb boneless skinless chicken breasts
• 12 oz rotini pasta
• 3/4 cup basil pesto (jarred or homemade)
• 2 cups cherry tomatoes
• 8 oz fresh mozzarella pearls
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves

Instructions

1. 1Bring a large pot of salted water to a boil for the pasta.
2. 2While water heats, season chicken breasts with salt and pepper.
3. 3Heat olive oil in a large skillet over medium-high heat.
4. 4Cook chicken breasts 6–7 minutes per side until internal temperature reaches 165 °F; set aside to rest 5 minutes, then dice into bite-size pieces.
5. 5Cook rotini according to package directions until al dente (about 8 minutes); drain and rinse under cold water to stop cooking.
6. 6Halve the cherry tomatoes and tear the fresh basil leaves.
7. 7In a large mixing bowl, whisk together pesto, remaining olive oil, lemon juice, remaining salt, and pepper.
8. 8Add cooled pasta, diced chicken, halved cherry tomatoes, and mozzarella pearls to the bowl.
9. 9Toss gently until everything is evenly coated with the pesto dressing.
10. 10Fold in the torn basil leaves.
11. 11Taste and adjust seasoning if needed.
12. 12Cover and refrigerate at least 30 minutes before serving to let flavors meld (can be made up to 2 days ahead).