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Chicken Pesto Pasta Salad

Chicken Pesto Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 8 oz dried rotini or fusilli pasta
  • 2 cups shredded cooked chicken
  • 1 cup halved cherry tomatoes
  • 1 cup fresh mozzarella pearls
  • 1/3 cup basil pesto
  • 3 tbsp toasted pine nuts
  • Small handful fresh basil leaves
  • Salt and black pepper

Method
 

  1. Cook pasta in salted boiling water until al dente, drain, and rinse under cold water until cool. Drain well.
  2. In a large bowl, toss the cooled pasta with shredded chicken and pesto. Season with a pinch of salt and pepper.
  3. Gently fold in cherry tomatoes and mozzarella pearls. Cover and refrigerate for at least 30 minutes or overnight.
  4. Just before serving, stir the salad, taste and adjust seasoning. Scatter with toasted pine nuts and fresh basil. Serve cold.

Notes

If the salad has been chilling overnight, the pasta may absorb some of the pesto. Stir in an extra spoonful of pesto or a drizzle of olive oil to loosen it up before serving.