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Pesto Chicken Pasta Salad

Creamy pesto chicken pasta salad with tomatoes chickpeas and mozzarella pearls
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A vibrant and satisfying cold pasta salad packed with tender chicken, fresh mozzarella, and a creamy homemade pesto dressing. Perfect for make-ahead lunches, potlucks, or easy weeknight dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 12 oz short pasta (like rotini, fusilli, or penne)
  • 1 pint cherry or grape tomatoes, halved
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 cup fresh mozzarella pearls or cubed mozzarella
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
  • 1/3 cup toasted pine nuts or walnuts
  • 1 cup fresh basil leaves, packed
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 1/4 cup mayonnaise
  • 2 cloves garlic
  • Juice of 1 lemon (about 2 tbsp)
  • Salt and black pepper, to taste

Instructions

  1. Season chicken with 1 tbsp olive oil, Italian seasoning, salt, and pepper. Cook by pan-searing for 6-7 minutes per side or baking at 400°F for 20-25 minutes until done. Let rest 5 minutes, then chop or shred.
  2. Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water.
  3. Make the dressing: In a food processor, combine basil, Parmesan, garlic, and lemon juice. Pulse until finely chopped. With motor running, slowly drizzle in 1/3 cup olive oil to form a rough pesto. Transfer to a large bowl and whisk in mayonnaise until smooth and creamy.
  4. Assemble the salad: To the bowl with the dressing, add the cooled pasta, chopped chicken, halved tomatoes, chickpeas, mozzarella, and sun-dried tomatoes. Gently toss until evenly coated. Season with salt and pepper to taste.
  5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir in toasted pine nuts just before serving.

Notes

For best texture, cook pasta al dente and add nuts right before serving. The salad keeps in the fridge for 3-4 days. For a dairy-free version, omit Parmesan and mozzarella or use vegan alternatives.

Nutrition

Find it online: https://www.stacksipsnack.com/pesto-chicken-pasta-salad/