Easy Chicken Pesto Pasta Salad – Ready in 25 Minutes
A 25-minute chicken pesto pasta salad packed with protein, vibrant vegetables, and bold herby flavor. Perfect for potlucks, meal prep, or a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Ingredients
-
8 oz short pasta (rotini, fusilli, or penne)
-
2 cups cooked chicken breast, chopped or shredded
-
½ cup pesto sauce (plus more as needed)
-
1 tbsp olive oil
-
1½ cups cherry tomatoes, halved
-
1 cup baby spinach or arugula
-
½ cup mozzarella pearls or crumbled feta (optional)
-
¼ small red onion, thinly sliced (optional)
-
1 tbsp lemon juice
-
Salt and pepper, to taste
Instructions
-
Cook pasta in salted water until al dente. Drain and rinse under cold water.
-
In a large bowl, combine pasta, chicken, and pesto. Toss to coat.
-
Add tomatoes, greens, cheese (if using), and onion. Stir gently.
-
Drizzle in olive oil and lemon juice. Season with salt and pepper.
-
Chill or serve immediately.
Notes
Customize with extra veggies or beans. Keeps well in the fridge for up to 4 days. Add a splash of oil or pesto before serving leftovers.