Description
A quick and flavorful salad combining pasta, chicken, and pesto with fresh vegetables, perfect for weeknights or picnics.
Ingredients
Pasta and Chicken
- 8 ounces short pasta (like rotini or fusilli) (Cooked until al dente.)
- 2 cups cooked chicken (Grilled, baked, or rotisserie, cut into bite-sized pieces.)
Pesto and Seasoning
- 1 cup pesto (Store-bought or homemade.)
- 2 tablespoons olive oil (To loosen the pesto.)
- 1 juice lemon (Zest for added brightness.)
- to taste salt (To season the pasta water.)
Vegetables and Greens
- 1 cup cherry tomatoes (Halved for juicy pops.)
- 1 cup cucumbers (Diced for crunch.)
- 2 cups baby spinach (Lightly chopped.)
- 1/2 cup red onion (Thinly sliced, or substitute with green onion.)
Cheese (Optional)
- 1 cup mozzarella pearls (Or use shaved Parmesan or feta.)
Instructions
Preparation
- Cook the pasta in well-salted water until al dente. Drain and rinse under cool water just until warm.
- In a large bowl, whisk the pesto, olive oil, and lemon juice together to create a loose, glossy dressing.
Mixing
- Add warm pasta to the bowl and toss to coat. Let it sit for 5 minutes to soak up some flavor.
- Fold in the chicken, tomatoes, cucumbers, spinach, and onion gently.
- If using, add mozzarella or Parmesan and toss gently to maintain the shapes.
Final Touch
- Taste and adjust flavors by adding more pesto if it’s dry, more lemon for brightness, and salt to taste.
- Serve immediately at room temperature or chill for 30 to 60 minutes before serving.
Notes
For the best flavor, season pasta water well, dress the pasta while warm, and save a little pesto for refreshing just before serving. Add any extra veggies or herbs for variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Cuisine: Italian